Double Choc Raspberry Muffins

 There is something about the smell of chocolate muffins baking in the oven, the rich cacao goodness fills the air. It has the ability to make any mouth water. But with these, it gets even better when you take the first bite and get hit with the tart flavour of raspberries and gooey chocolate from the choc chips. They are low in sugar and high in delicious goodness, which makes them perfect for a treat with your morning coffee.

Double Choc Raspberry Muffins




SERVES: 12
INGREDIENTS:
  • 2 cups The healthy baker, low fodmap flour
  • ½ cup natvia (or caster sugar)
  • ½ cup dark choc chips
  • ½ cup cocoa
  • 2 tsp baking powder
  • 1 tsp espresso powder
  • 3/4 cup greek yoghurt
  • 3/4 cup milk
  • ½ cup rice bran oil
  • 1 egg
  • 2tsp vanilla extract
  • 1 cup frozen raspberries



Prep TIME: 15mins
Cooking TIME: 15mins
Method:

Preheat oven to 160C and line muffin tin with papers. In a bowl combine flour, Natvia, chocolate chips, cocoa, baking powder, bicarb powder and espresso powder. In a small bowl add yoghurt, milk, oil, egg and vanilla. Whisk to combine.

Pour wet ingredients into dry ingredients and stir until combined. Then gently stir in the frozen raspberries.

Divide the mixture among the muffin tin. Bake in the oven for 15mins or until a skewer comes out clean. Cool completely and then dust with icing sugar.