Raspberry Cacao Muffins
Dairy-free, gluten-free, nut-free
When it comes to weekends, I tend to think that they are for time in the kitchen. Although I am in my kitchen constantly, I have a special place in my heart for weekend baking.
I think that I was about 15 when I became obsessed with eating one breakfast item every weekend. Don’t judge me, but it was those cinnamon rolls that came in the tube. I can’t help it—I loved them. Those cinnamon rolls then turned into muffins. I am pretty sure that I tested the limits of my parents’ patience when I made an utter mess in the kitchen each weekend and went through bags and bags of flour.
Well, I am happy to say that I did get better at making muffins and have found a few things that I like when it comes to muffins. First, I do not like them when they are super sweet. Second, I do not want them to be too much like cake. If I wanted cake for breakfast, I would make myself cake for breakfast. And lastly, I always want something added to my muffins. Muffins need mix-in’s.
With this recipe, I wanted to keep thing as simple as possible. I know that people have a limited array of things in their pantries and going to the grocery store is not at the top of everyone’s list right now. So for each ingredient I talk about below, I have tried to offer substitutions.
Gluten-free All Purpose Flour
While I use my own flour mixes regularly, I realize that a lot of those flours are not easily purchased right now and not always in everyone’s pantry. For these muffins, I used a store-bought gluten-free mix that does not contain xanthan Gum from my friend Bob, Bob’s Red Mill. I am not sponsored; this is just the brand that I always prefer and one of the only mixes that I have found that does not contain a stabilizer like xanthan or guar gums.
If you have a gluten-free flour mix in your cupboard, use that. You could certainly use oat flour too. If you are not gluten-free, then use all purpose flour or spelt flour.
Rolled Oats
I always like the toothsome quality that oats add to baked goods and I am not just talking about cookies. The oats in these muffins play two roles: absorb moisture and add texture and flavor. Gluten-free flour mixes can be very bland in flavor just by virtue of the flours they are made with. By adding oats, you are getting a nutty, sort of whole wheat flavor without adding additional flour.
For these muffins, I used gluten-free sprouted rolled oats. You can use any rolled oats that you have. If you do not have rolled oats, you could use quick cooking oats, but may need to use less than the 3/4 cup called for in the recipe. Start with 1/2 cup and if the batter still looks too runny, add the additional 1/4 cup.
Coconut Milk
Coconut milk is a great way to add fat and a tinge of sweetness to these muffins. The smooth, creamy coconut milk does not really impart a coconut flavor to these muffins, so have no fear.
I used part of a can of organic, full-fat coconut milk at room temperature. Do you need to use coconut milk? No. You can use regular dairy milk, almond milk, oat milk, whatever milk you like. If you do not want to use milk for this, you could use another liquid, but I have not tested. If you use water for example, there may be a little flavor and fat lacking.
Maple Syrup
Maple syrup is what breakfast is made of for me. When I ate pancakes growing up, I think that they were just a vehicle for syrup. The syrup in these muffins gives a little bit of roasted flavor, sweetness and a hint of acidity. That acidity is what helps to give these muffins a tender crumb and the subtle sweetness that we want.
Don’t have maple syrup? Then use agave. Maybe date syrup. Honey could be nice. Really any liquid sweetener will work.
Tahini
My love affair with tahini is very well known. I think that I have been a little tahini crazy lately, but with good reason. Tahini gives you a savory balance to the sweetness of many baked goods. In these muffins it helps to give moisture (hello fat) and a subtle nutty, savoriness that is needed.
If you do not have tahini, then use any runny (and I mean runny) nut butter. Just make sure that the nut butter you use is not sweetened and does not have any added palm oil.
Raspberries and Cacao Nibs
Ah the mix-in’s. This is the important stuff really. For these muffins, I used frozen raspberries that I thawed in the microwave and cacao nibs that I had in my pantry. I always have these two things and think that raspberries and chocolate are made for each other.
Do you have to use these? No. Use chocolate chips, use a chopped apple, chopped nuts, blueberries, whatever fruit you like (or no fruit at all) and whatever else you like in muffins. Just a reminder, if you are using frozen fruit, warm them up a little bit in the microwave. If you throw them in frozen, the batter can seize up a bit.
RECIPE
1 cup (165g) gluten-free all purpose flour (I used Bob’s Red Mill)
3/4 cup (75g) gluten-free rolled oats
1/4 cup (45g) coconut sugar
1 tbsp baking powder
1/2 tsp salt
1 egg
3/4 cup (218g) coconut milk
2 tbsp (32g) tahini
2 tbsp (30g) olive oil
2 tbsp (45g) maple syrup
1ish cup (100g) raspberries (frozen or fresh)
1/4c (30g) cocoa nibs (or use chocolate chips, chopped chocolate or chopped nuts. Use what you have)
Preheat your oven to 350F and liberally grease 6 muffin wells in a standard muffin pan (you can also use paper liners).
In a large bowl, whisk together the dry ingredients, including the coconut sugar, except for the raspberries and cacao nibs.
In a glass measuring cup (you know those pyrex ones?), add the coconut milk, olive oil, tahini, maple syrup and the egg. Whisk together until mixed.
Add the wet ingredients to the dry ingredients and mix together until almost all the flour is absorbed. Add the raspberries and the cacao nibs and mix to combine.
Use a cooke scoop to fill the 6 muffin wells almost to the top. We want some big muffins right now.
Bake for 18-20 minutes, until the edges are golden brown and the top starts to crack a slight bit.
Let cool for 15 minutes before removing from the pan. Open one up, lather it with some plant butter, maybe some tahini and a drizzle of maple syrup.