Delicious recipe for Ella’s raspberry and dark chocolate muffins

Deliciously Ella / Safia Shakarchi

To celebrate 10 years of Deliciously Ellathe pioneering plant-based food and wellness platform founded by Ella Mills in 2012, the brand has shared one of its 10 most beloved recipes from its many best-selling cookbooks with Red.

These raspberry and dark chocolate muffins are perfect for the weekend. The muffins are big and chewy, the frozen raspberries are bursting with delicious flavor, and the dark chocolate chips complement them perfectly.

If you don’t have dark chocolate chips, you can use raisins or more frozen raspberries.

Here’s how to make Deliciously Ella’s ever-popular Dark Chocolate Raspberry Muffins…

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Total time:





300 grams

plain flour (we use gluten free)


teaspoons of baking powder


teaspoon baking soda


tablespoons melted coconut oil


dark chocolate chips


teaspoon of vanilla powder

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1.Preheat the oven to 180°C (355F), fan setting. Line a 12-cup muffin pan with muffin cases.

2.Place the flour, ground almonds, baking powder, baking soda and vanilla powder in a large bowl and mix well until there are no lumps.

3.Pour in the almond milk, maple syrup and melted coconut oil. Mix well until a thick paste forms.

4.Once thick and smooth, stir in raspberries and chocolate chips.

5. Divide the mixture evenly between the 12 muffin cups and bake for 25-30 minutes until golden brown, puffed and cooked through. If a knife inserted in the middle doesn’t come out clean, return to the oven for another 5-10 minutes.

6.Once baked, remove from oven and allow to cool to room temperature.

Recipe courtesy of Deliciously Ella. For more recipes, visit Delightfully Ella Site.

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