I created this recipe in the dead of winter when fresh fruit was but a distant memory. I was dreaming of our raspberry bushes and their abundant summer offerings, but there was only frozen fruit to satisfy. They were pretty good with frozen raspberries, but after making them with fresh raspberries picked right outside in our garden…I knew this would forever be a recipe for summer.

These muffins are rich and chocolatey with little pockets of sweet raspberries and chocolate chips. Sweetened with coconut sugar and maple syrup instead of refined sugar, and oat flour rather than white flour, these are delectable enough to be dessert, but healthy enough to eat for breakfast. What’s not to love?!

what you need:

1 1/2 cups of organic oat flour
2/3 cup of organic cacao or cocoa powder
1 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 cup of filtered water
1/2 cup of organic milk of your choice
3 tablespoons of organic coconut oil, melted
1/4 cup of organic coconut sugar
1/4 cup of organic maple syrup
1 teaspoon of organic vanilla extract
1 cup of fresh organic raspberries
A handful of chocolate chips

to make:

step 1:

Mix together the oat flour, cacao powder, baking soda, salt, and coconut sugar in a mixing bowl. I recommend making your own oat flour by blending oats in a high speed blender or food processor until finely ground into a flour. This is much cheaper and much fresher than buying oat flour from the store.

step 2:

In a separate bowl, mix together the water, milk, melted coconut oil, maple syrup, and vanilla. If you are making this recipe when it’s cooler out, you may need to warm the milk and water with the melted coconut oil so that it doesn’t re-harden when mixed together with cold ingredients. However, making this on a hot summer’s day, my coconut oil was already melted and I had no issues adding in the milk straight from the fridge.

step 3:

Slowly fold the dry mixture into the wet, mixing just until combined.

step 4:

Add in your chocolate chips and fresh raspberries. You can adjust each of these measurements to your liking. If you’re using frozen berries, I would use only about 1/2 cup because they contain more liquid than fresh. When I’m using fresh I probably throw in a good full cup. Bonus points if you can get your berries local and freshly picked!

Stir until the chocolate chips and raspberries are evenly dispersed.

step 5:

Place your batter in muffin trays, topping with extra raspberries and chocolate chips if desired. Shredded coconut flakes are also delicious to add on top!

step 6:

Bake the muffins at 350 F for 16-18 minutes or until a toothpick comes out clean. If you use an aluminum muffin tin, they will be done around the 16 to 18 minute mark. However when I use a stone muffin tray it takes about 25-30 minutes for them to cook. Like anything, just keep an eye on them because all ovens and baking dishes vary!

step 7:

Remove your muffins from the oven and allow to sit in the muffin tray for about 10 minutes. Then remove them and place them on a cooling rack. They will be very soft right out of the oven, so much so that you may think that they are not done cooking, but don’t worry! As they cool they will firm right up.

This recipe makes 12 muffins. They can be stored in a breadbox for 2-3 days or in the fridge for 1 week. You can also freeze them if desired :) Enjoy!

Let me know how these turn out for you if you make them! I love seeing pictures of your creations using our recipes. Tag me on instagram @girlincalico so I can see + share! Until next time!

While it is not always specified in my recipe or directions, please know that it is my recommendation that all ingredients are sourced organic, non-gmo, and local when possible.

Eating Seasonally: Chocolate Raspberry Muffins