Raspberry Double Chocolate Muffins (gf, df)

I love Valentine’s Day. It might be my second favorite holiday behind Christmas. Is that a crazy thing to say? I can’t help it — I love red and pink, I love roses, I love the thoughtful gift giving and romance. I love seeing people in love. So — like the people who keep their Christmas lights up long after Christmas has passed, I’ll post another Valentine’s Day-themed recipe after February 14th.

These muffins are decadent and delicious but healthy enough that you can eat one (or two) for a daily mid-morning or afternoon snack. They have no refined sugar, are packed with whole grains, and are gluten- and dairy-free.

And really, I think those who love Valentine’s Day, those who loathe it, and those who only like it for the half-priced chocolate the next day can all agree… there’s really no bad time for fudgy chocolate-raspberry baked goods. Enjoy!

Dry ingredients

  • 1 ½ cups oat flour
  • ¾ cup Bob’s Red Mill Gluten-Free All Purpose Flour
  • ½ cup unsweetened cocoa poder
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 1 egg, whisked
  • 1 ¼ cup almond milk
  • ¼ cup melted and cooled coconut oil
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips

For topping

  • 6 oz fresh raspberries
  • More dark chocolate chips
  • Coconut butter, warmed so that it’s nice and drippy

Instructions:

  1. Preheat oven to 350 F. Grease a muffin tin and set aside.
  2. In a large mixing bowl, whisk together all dry ingredients.
  3. Add wet ingredients one at a time and stir until just combined. Stir in chocolate chips.
  4. Fill muffin cups ¾ of the way full. Sprinkle extra chocolate chips and 2-3 raspberries on top of each muffin cup.
  5. Place pan in the oven and bake for 18-22 minutes. When ready, the muffins should have risen, and a toothpick inserted into the center of the muffins should come out clean.
  6. Let the muffins cool for 5 minutes, then transfer to a wire rack and drizzle with melted coconut butter.

Tahini Dark Chocolate Sea Salt Banana Bread (gf, df)

A thick slice of warm banana bread + a cup of coffee is the ultimate comfort food (in my mind), and in the winter even more so. And the best part — a hearty banana bread base pairs well with so many different flavors, so the possibilities are truly endless! For now — I’m drooling over this loaf, which marries nutty tahini with the sweetness of dark chocolate chunks and the saltiness of coarse sea salt flakes (which, by the way, is my latest baking obsession. #seasaltoneverything).

This loaf will probably definitely not last a week in our house… it’s that good. Enjoy!

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup honey
  • 1/4 cup coconut sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3 large super-ripe bananas, mashed
  • 1 cup Bob’s Red Mill Gluten-Free All Purpose Flour, which uses a chickpea flour base (You can use spelt or white whole wheat flour if not gluten-free, but I’ve only tested it with this flour.)
  • 3/4 cup almond meal
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup dark chocolate chunks, plus a few more for topping
  • 1 less ripe whole banana for topping
  • Small handful flaky sea salt for topping

Instructions:

  1. Preheat oven to 350º F. Grease a loaf tin, and set aside.
  2. Whisk together olive oil, tahini, honey, coconut sugar, eggs, and vanilla.
  3. Stir in mashed banana.
  4. Fold in the dry ingredients until just fully combined — do not overstir.
  5. Fold in the dark chocolate chunks — again, being careful not to overstir.
  6. Pour mixture into loaf tin. Top with a whole banana, sliced lengthwise.
  7. Bake 45-50 minutes, until a toothpick inserted in the center comes out clean. As soon as you remove banana bread from the oven, sprinkle generously with flaky sea salt, then leave to cool.
  8. Cut into thick slices, and enjoy warm with a cup of coffee!