Double Chocolate Raspberry Muffins

Oh ma' goodness, I didn't think I'd taste the day when bang on chocolate and raspberry muffins that are vegan AND GF, that taste THIS good, came into existence. These are bang on, and freakishly-so considering what they are free from. There's a blend of flours that, along with the use of aquafaba, help create a wonderfully convincing muffin situation. Also, choc-raspberry - who doesn't love that combo!

Ingredients

• 1 tin aquafaba, drained from a 400g tin of chickpeas or beans
• 1/2 cup unsweetened plant milk
• 3/4 cup coconut sugar
• 1/3 cup maple syrup
• 1/3 cup grapeseed oil
• 1 tbsp apple cidar vinegar
• 1 tsp vanilla
• 1/2 cup chickpea (besan) flour
• 1/2 cup buckwheat flour
• 1/2 cup plain flour (GF or not)
• 1/2 cup almond meal (also known as almond flour)
• 1/3 cup cocoa powder
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• pinch salt
• large handful frozen raspberries
• large handful vegan dark chocolate chips (or chopped vegan dark chocolate)

Method

1. Pre-heat your oven to 180C.
2. Take a large bowl and add the first seven ingredients (down to and including the vanilla). Whisk until smooth.
3. Add the remaining ingredients (except the raspberries and chocolate) and whisk again from the center outwards until smooth. Use the back of a spoon to press out any lumps if you have any. Once smooth, add the raspberries and chocolate and gently fold through.
4. Take a 12-hole muffin tin and line it with patty liners, or alternatively grease the tin. Divide (and conquer! Just kidding) the mixture amongst the holes so that they fill 3/4 of the way up. Bake in the pre-heated oven for 20-25 minutes, or until they are springy to touch and a skewer inserted comes out clean.
5. Leave to cool for at least 10 minute before devouring!