Double Chocolate Raspberry Muffins

wifemamafoodie.com

Lindsay Short

1.5 cup (142g) oat flour* (use certified gluten-free, if needed)

¾ cup (90g) unbleached all-purpose flour or gf 1-to-1 flour blend

1 cup (147g) coconut sugar

½ cup (48g) unsweetened unsweetened cocoa powder or cacao powder

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1¼ cup (295 ml) almond milk or other milk of choice

1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

¼ cup avocado oil, melted coconut oil, or other oil of choice

1 teaspoon vanilla extract, optional

½ cup (3.5oz) chocolate chips, plus more for sprinkling on top (use dairy-free, if needed)

6 ounces raspberries, (about 2 to 3 per muffin)

subheading: Chocolate Sauce: (optional):

¼ cup (60ml) maple syrup

2 to 3 tablespoons cocoa or cacao powder

½ teaspoon vanilla extract

½ to 1 teaspoon almond milk or water, only if needed to thin out the syrup

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