These light and fluffy Raspberry Dark Chocolate muffins are delicious and vegan! Jam packed with dark chocolate and fresh raspberries, they're easy to make and great on the go!
Preheat the oven to 180C/350F and line a 12 hole muffin tray with liners.
Pour your slightly cooled melted vegan butter into a large bowl and add in the sugar and vanilla. Whisk until everything is smooth and combined and then add in the applesauce.
Whisk until the applesauce is combined, then switch to a wooden spoon for mixing.
Add in the flour, baking powder, bicarbonate of soda, raspberries and chocolate chips and start to bring the mixture together. As it comes together, slowly pour in the non dairy milk and continue to mix until there are no lumps of flour.
Don't be tempted to vigorously beat or mix too much because 1) you'll end up with rubbery muffins and 2) your batter will just become pink. Some of the raspberries will burst while mixing, which is fine, but I love to have the mixture with raspberry ripples. Some small bits of raspberry and some larger is what we're after.
Divide the batter between your liners, filling them level. I put 3tbsp of batter into each liner. Place in the oven for 20-25 minutes until risen, lightly golden and an inserted skewer into the centre comes out clean.
Leave to cool completely in the tray before transferring to an airtight container to store at room temperature for 5 days. These Raspberry Dark Chocolate Muffins can be eaten at room temperature or warm with butter. They're delicious both ways and great for breakfast or snacks on the go!