I know you guys have been very excited about these ever since I posted pictures of them on Facebook and Instagram and with Valentines Day right around the corner it is finally time to share the recipe! These muffins have been so much fun to create and honestly make a clean eating lifestyle 100% doable. If you can have a technically clean treat that tastes THIS good, then you just wont need to eat the refined version. Ever!
These cakes are rich and chocolatey, delicious warm from the oven with banana ice cream, or just cooled with fresh berries and a sneaky drizzle of organic cream (they are a treat after all!).
This recipe makes 6 muffins. I make this quantity of muffins for two reasons.
- Clean, wholegrain baked goods don’t stay fresh forever. They are BEST eaten on the day they are cooked. Although if you store them in an airtight container they are still fine to eat for 3 days, just a little dry.
- I don’t want to have 12 or more muffins in the house with me alone. I have little self control and would eat the bad boys up in a second and despite being a healthier, clean version of a muffin…. eating excessive amounts of these will do me no favours.
However if you do want to make more for a party or an event, just double the recipe. I hope you guys love these as much as we do! Leave me a comment below and let me know what you think 🙂
Helpful Tip: If you don’t fancy making your own apple purée, you can use any apple baby food purée from a jar or pouch. I’ve even used apple and mango purée and its worked out fine 🙂
You may also like:
- Clean Eating Banana Bread Muffins
- Clean Eating Pineapple Coconut Muffins
- Clean Eating Raspberry Vanilla Butterfly Cakes
Clean Eating Chocolate & Raspberry Buns
- Yield: 6 (6 Servings)
These cakes are rich and chocolatey, delicious warm from the oven with banana ice cream, or just cooled with fresh berries and a sneaky drizzle of organic cream (these are a treat after all!).
- 40 grams Coconut Oil or Organic Unsalted Butter
- 3 Tablespoons Pure Maple Syrup
- 2 Tablespoons Apple Purée unsweetened
- 90 grams Whole Spelt Flour
- 2 Tablespoons Raw Cacoa Powder or unsweetened cocoa powder like bournville
- 3/4 teaspoon Baking Powder
- 2 Eggs at room temperature if possible
- 6 Fresh Raspberries
- Preheat the oven to 160*C and line a muffin tray with 6 cup cake/muffin cases.
- Place the coconut oil, maple syrup and apple puree into a saucepan and heat gently for about 30 seconds. (You don't want to make it bubble, you just want to get the coconut oil to start melting).
- Take the pan off the heat and gently stir until the coconut oil is completely melted.
- Place the spelt flour into a mixing bowl and sieve in the baking powder and the cocoa powder. Give it a good whisk to distribute the powders evenly into the flour.
- In a separate bowl, whisk together the eggs and add the coconut oil mixture. Whisk again.
- Pour the liquid mixture into the flour mixture and combine with a wooden spoon, mixing together thoroughly. It will look a little lumpy, but that is fine.
- Place the mixture evenly between the cup cake cases and gently press a raspberry (hole side down) onto the top of each cake - not the whole way in though.
- Place into the oven for 15 minutes until cooked. You can test these with a cake tester or tooth pick if you wanted to.
- Once cooked, remove from the tray and allow to cool on a wire rack before eating.
- Once cooled, store in an airtight container. There are always best eaten on the day that you make them.