Vegan • Gluten free • Grain free • Dairy free • Egg free • Nut free
Light in texture, moist and full of that deliciously tasty caramel-chocolate raspberry goodness! These AIP chocolate raspberry muffins are so scrumptious. Naturally sweet and so easy to whip together, you would also never know they are grain, gluten, dairy and egg free!
Chocolate is not allowed on the AIP diet but carob makes for a yummy replacement with it's sweeter caramel flavour. Try these muffins as a dessert! Lightly heat the muffin and serve with fresh raspberries and coconut yoghurt.
AIP 'Chocolate' raspberry muffins
Fan bake time : 25 minutes
Servings : 6 muffins
Ingredients
• 1/2 cup tigernut flour (sift for no clumps)
• 1/2 cup cassava flour
• 1/4 cup tapioca flour
• 1 tbsp coconut flour
• 1/2 tsp baking soda
• 2 tbsp carob powder, sifted
• 3/4 cup frozen raspberries
• 1.5 tbsp maple syrup
• 1/2 cup olive oil
• 1 gelatin egg (1.5 tbsp gelatin sprinkled over 1/2 cup boiling water, lightly stir to dissolve then whisk until frothy.)
Instructions
Preheat the oven to 180 fan bake.
Combine dry baking ingredients in a large bowl.
Add frozen raspberries (frozen hold their shape better) and mix until evenly distributed.
Add the olive oil and maple syrup, gently mix until all ingredients are slightly wet and like a crumbly dough.
In a small cup sprinkle 1.5tbsp gelatine over 1/2 cup boiling hot water. Stir gently to dissolve and then whisk until frothy.
Immediately fold gelatine egg through the mixture until well combined.
Fill 6 silicone muffin moulds with mixture.
Bake in the middle of the oven for 25 minutes.
Try these as a delicious dessert! Lightly heat the muffin and serve with fresh raspberries and coconut yoghurt.
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