Ingredients
-
80g RaspberriesCan use frozen raspberries, just unfreeze them before using
-
2 TBSP Hazelnut powder
-
1 TBSP Hazelnut cream
-
2 TBSP Almond Flour
-
1 tsp Vanilla powder
-
2 TBSP Coconut oil
-
1 TBSP Flax seeds (milled)
-
1 TBSP Maple syrup
-
8 chips Ruby chocolate chips
Overview
This recipe came up as another mix of thoughts and envies. I was very excited about finally trying out the ruby chocolate chips I had received a little while back from a friend and wanted to adapt a mini chocolate muffins recipe I use very often and make a fruity, vegan and grain free version which almost anyone can enjoy. So I eventually used the ruby chocolate chips for the icing; the rest of the recipe is only made of healthy ingredients. For a non vegan version you can use a regular egg instead of the flax egg and for chocolate addicts you can replace the hazelnut cream with Nutella. All hazelnut products can be replaced by almond products. Whichever version you use the success guaranteed!
Utensils
- 1 Mini muffin silicone mould (for 6 muffins)
- 1 Mixing bowl
Menu steps
|
1
Done
|
Pre-heat ovenPre-heat oven to hot air (fan) 170C |
|
2
Done
|
Prepare flax eggMix 1 TBSP milled (roughly ground) flax seeds with 1 BSP water for 30 seconds, set aside |
|
3
Done
|
Mix ingredientsIn a mixing bowl add 2 TBSP hazelnut powder, 1 TBSP hazelnut cream, 2 TBSP almond flour, 1 tsp vanilla powder, 2 TBSP coconut oil, 1 TBSP maple syrup and mix well. Add the flax egg (or a regular egg for a non vegan version) and 40g raspberries (fresh or unfrozen) and mix again |
|
4
Done
|
Bake muffinsDistribute the remaining raspberries (40g) in 6 mini muffin silicon moulds, pour the muffin mixture on the fruits. Place in the oven and bake for 15 minutes. Let cool for 30 minutes and remove delicately from the moulds |
|
5
Done
|
Prepare ruby chocolate icing (optional)Melt 8 ruby chocolate chips in the microwave or on the stove (bain Marie), mix with 1 tsp water and decorate the cooled down muffins |
