I love Valentine’s Day. It might be my second favorite holiday behind Christmas. Is that a crazy thing to say? I can’t help it — I love red and pink, I love roses, I love the thoughtful gift giving and romance. I love seeing people in love. So — like the people who keep their Christmas lights up long after Christmas has passed, I’ll post another Valentine’s Day-themed recipe after February 14th.
These muffins are decadent and delicious but healthy enough that you can eat one (or two) for a daily mid-morning or afternoon snack. They have no refined sugar, are packed with whole grains, and are gluten- and dairy-free.
And really, I think those who love Valentine’s Day, those who loathe it, and those who only like it for the half-priced chocolate the next day can all agree… there’s really no bad time for fudgy chocolate-raspberry baked goods. Enjoy!
Dry ingredients
- 1 ½ cups oat flour
- ¾ cup Bob’s Red Mill Gluten-Free All Purpose Flour
- ½ cup unsweetened cocoa poder
- ½ cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 1 egg, whisked
- 1 ¼ cup almond milk
- ¼ cup melted and cooled coconut oil
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
For topping
- 6 oz fresh raspberries
- More dark chocolate chips
- Coconut butter, warmed so that it’s nice and drippy
Instructions:
- Preheat oven to 350 F. Grease a muffin tin and set aside.
- In a large mixing bowl, whisk together all dry ingredients.
- Add wet ingredients one at a time and stir until just combined. Stir in chocolate chips.
- Fill muffin cups ¾ of the way full. Sprinkle extra chocolate chips and 2-3 raspberries on top of each muffin cup.
- Place pan in the oven and bake for 18-22 minutes. When ready, the muffins should have risen, and a toothpick inserted into the center of the muffins should come out clean.
- Let the muffins cool for 5 minutes, then transfer to a wire rack and drizzle with melted coconut butter.
