These gluten and dairy free parcels of heaven are melt in your mouth good. So much so that you wouldn’t have the slightest inkling that they’re completely guilt free. Want to know the secret with these Chocolate Berry Muffins? It’s the addition of mashed banana which give them that extra fluffiness and a natural sweetness.
I used coconut oil to replace the butter. Then coconut flour to replace regular flour. So you can just imagine the beautiful nutty coconut flavor you get with each bite. My mouth is watering just thinking of these. Yes, past tense as me and my friends have already devoured the whole batch!
These Chocolate Berry Muffins are kind of resembling more of a soufflé if you ask me. Baked in a skinny muffin mold, these tops rise up well beyond their tin and end up in somewhat of a tower of baked batter goodness.
To amp up the nutritional benefits of this dessert I also added Acai Berry powder to the batter. Acai berries are a Brazilian “superfruit.” They’re native to the Amazon region where they’re a staple food. They contain a vast range of benefits to our health including the following:
- Extremely high in antioxidants
- Ability to improve cholesterols levels
- Have possible anti-cancer effects
- Can boost brain function
- Contain important trace minerals, including chromium, zinc, iron, copper, manganese, magnesium, potassium and phosphorus.
No baked good is complete without a little icing on top. Or this this case icing and berries. What I did here was make a simple icing, slathered it just in the middle of each muffin top and placed 3 raspberries on it. Once the icing sets, so do the berries. And what you’re left with is the perfect amount of tartness to cut through the delicious chocolate flavor of the muffins.
Need some more chocolate baked goods? Check out these decadent chocolate recipes.
- Flourless Brownie Mousse Cake
- Chocolate Orange Cake
- Grain Free Black Bean Muffins
- Tahini Marble ‘Cheesecake’ Brownies
Chocolate Berry Muffins
Course: DessertCuisine: AmericanDifficulty: Medium8
muffins15
minutes25
minutes40
minutesThese Chocolate Berry Muffins are both paleo, dairy free and refined sugar free and have been amped up to superfood status with the addition of Acai.
Ingredients
1 mashed banana
1/2 cup coconut flour
1/4 cup melted coconut oil
1/2 cup plant based milk
1/2 cup frozen raspberries
1/4 cup cacao powder
4 tbsp maple syrup
2 eggs
1 tbsp acai powder (optional)
1 tsp baking powder
- For the Icing
3 tbsp coconut oil, melted
3 tbsp cacao powder
2 tbsp maple syrup
Fresh Raspberries, to top
Directions
- Preheat oven to 355F bake
- In a bowl mix together your coconut flour, acai powder and cacao. Stir in the coconut oil, maple syrup and eggs. Mix thoroughly.
- Add your mashed banana, stir until mixed through. While stirring, add the almond milk a little bit at a time.
- Sift the baking powder over your mixture and mix through
- Gently fold in the frozen raspberries, try not to over stir to avoid them becoming mushy.
- Spoon into your greased muffin tray and bake for 25 minutes.
- While they’re cooking, in a bowl whisk together your cacao, warm melted coconut oil and maple syrup. Place in the fridge – after 15 minutes it should thicken up to a chocolate sauce.
- Once your muffins are done, remove and let sit for 10 minutes before removing and let cool completely on a wire rack.
- Grab your chocolate sauce and spoon a small amount on top of each muffin, placing your raspberries in the sauce straight away so they stay on top of your creation.
- Place back in the fridge for 10 minutes to let the raspberries set in the chocolate sauce
Notes
- Best way to check if they’re cooked through is by sticking a skewer in, they’re done when the skewer comes out clean.
- Best kept in the fridge, in an airtight container for up to 1 week.
