The Anniversary Muffin: Chocolate Rose Raspberry Muffin



It's been a year since we locked ourselves into our homes and our lives dramatically changed. We've survived a year of trying to adjust our work life, our kids' school life, our social life, and our workouts. And because of that we are celebrating this weekend!


Come and join the Live Community Class - Anniversary Edition this Saturday at 10AM PDT for free. Find all the details here.


And if you feel like celebrating with a muffin after class, whip up some of these yummy chocolate rose raspberry muffins and we will enjoy them together after we did a hundred burpees - kidding or maybe not :-).


Since it's also Persian New Year for us you will find the typical flavors of rose water and cardamom in these muffins - but both are totally optional. The muffins also taste great without!


Preparation time:

Makes 6 muffins:



Wet ingredients:

  • 1/2 cup water

  • 1/2 cup coconut sugar

  • 3 Tbsp melted virgin coconut oil

  • 1 tsp vanilla extract

  • 1 tsp rose water (see note above)

  • 1/2 tsp ground cinnamon

  • 1/8 tsp ground cardamom (see note above)


Dry ingredients:

  • 1 cup oat flour

  • 1/4 cup raw cacao powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda


Extra:

  • 1 Tbsp chia seeds

  • 1/2 cup chocolate chips

  • 3/4 cups fresh raspberries


  1. Pre-heat oven to 175°C/350°F and line a muffin tray with 6 muffin cups.

  2. Start by throwing the chia seeds in a food processor and grinding them into a powder. Combine that powder with 3 Tbsp water in a small bowl and set to the side.

  3. Combine all the wet ingredients in the food processor and add the chia seed mix in the end. Process until super smooth.

  4. Add the dry ingredients and mix well.

  5. Fold in the chocolate chips and raspberries.

  6. Fill the muffin cups three quarters of the way.

  7. Bake for 22 minutes or until toothpick inserted comes out clean.

  8. Let cool slightly and enjoy!


I hope to see you Saturday.