Raspberry, Chocolate and Ginger Gluten-free Muffins
By NicolaAugust 11, 2015
Light and fluffy, these raspberry, chocolate and ginger gluten-free muffins can be dairy-free also. A great way to use up pulp from making nut milk.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 18 medium muffins
Directions
1Preheat oven to 180°C / 350°F. Place muffin liners in medium sized muffin trays (this recipe makes approximately 18 medium muffins OR 12 large and 12 mini muffins – great for lunchboxes!). If muffin liners are not non-stick, spray lightly with a neutral oil to prevent sticking.
2Mix GF baking mix, nut pulp, coconut, baking powder, baking soda and ginger in a large bowl. Roughly chop dark chocolate and mix through the dry ingredients.
3In a medium-sized jug, melt coconut oil. Add maple syrup, eggs, vanilla and yoghurt and mix. Stir frozen berries through dry mixture. Add wet ingredients and mix gently until just combined.
4Spoon mixture into lined muffin trays and bake for approximately 20 minutes, rotating trays once during this time. Muffins are cooked when they are golden-brown; check larger muffins with a skewer to ensure mixture is cooked through.
5Remove from oven and cool for a few minutes before transferring to a metal cooling rack.
Notes: Nut pulp is the pulp leftover from making nut milk. Any nut pulp (e.g., almond, hazelnut, Brazil nut) will work in this recipe. If you don’t have nut pulp, use finely-ground nuts instead – you may need to add extra liquid to the recipe, as nut pulp contains more moisture than ground nuts).
These muffins are best eaten within 48 hours of baking. Makes: 18 medium or 12 medium and 12 small muffins.
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