Hormone Balancing Chocolate Raspberry Muffins
Gluten-Free, Vegan, Serves 12
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup agave syrup
- 1/4 cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the muffin cups. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, mix together the almond milk, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. The batter should be thick and slightly lumpy. Gently fold in the fresh raspberries until evenly distributed throughout the batter. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
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