Vegan Raspberry Muffins

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup plant-based milk (almond, soy, or coconut)

• 1/2 cup maple syrup or agave nectar

• 1/4 cup melted coconut oil

• 1 teaspoon vanilla extract

• 1 cup fresh raspberries

• 1/2 cup dairy-free chocolate chips

Instructions:

• Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

• Mix Dry Ingredients:

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

• Combine Wet Ingredients:

In another bowl, whisk together the plant-based milk, maple syrup or agave nectar, melted coconut oil, and vanilla extract.

• Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

• Fold in Raspberries and Chocolate Chips:

Gently fold in the fresh raspberries and dairy-free chocolate chips until evenly distributed in the batter.

• Fill Muffin Cups:

Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

• Bake:

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• Cool and Enjoy:

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Vegan Chocolate Raspberry Muffins are a delightful combination of rich chocolate and the tartness of fresh raspberries. Perfect for breakfast, brunch, or a sweet snack!