Triple Chocolate & Raspberry Muffins Recipe

Triple Chocolate & Raspberry Muffins Recipe
Vegan, Dairy Free
Store in airtight container.

These indulgent chocolate muffins will satisfy your sweet cravings. With a fruity berry kick from the raspberry powder and a mouth-watering chocolatey heavenly rich frosting!

  • Oven
  • Large Bowl
  • Sieve
  • Wooden Spoon
  • 12 Paper Muffin Cases
  • Muffin Tray
  • Cocktail Stick
  • Small Saucepan
  • Small Glass Bowl
  • Small Bowl
  • Hand Whisk
  • Spatula


  1. First, preheat the oven to 190 degrees celsius. 
  2. Next, in a large bowl sift together the flour, baking powder salt, sugar, cacao powder amd raspberry powder. Mix to combine.
  3. Then, add the almond milk, oil, chocolate chips, nuts & vanilla to the dry ingredients and mix well so there are so lumps in the flour. Make sure not to overmix though.
  4. Place 12 muffin cases in the muffin tray and pour your mixture in, just over half full.
  5. Bake for about 20-25 minutes but keep an eye on them and check by using a cocktail stick, if when stuck into the muffin it comes out clean they are baked to perfection.
  6. Take them out of the open and leave to cool.
  7. To make the frosting, melt the vegan chocolate in a small bain marie (glass bowl over saucepan) for a few minutes. Take off the heat and leave to cool.
  8. Add the rest of the frosting ingredients to the melted chocolate and use a hand whisk to mix.
  9. Using a spatula or spoon decorate the cooled muffins with the frosting. 
  10. Additionally top with vegan chocolate buttons if you wish.
  11. Share & enjoy!
10 April 2017 - 2:31pm