Chocolate Muffins With Raspberry-Acai Filling By Gloriously Delicious

Maxine, over to you: 

The thought of a rich chocolate muffin with sweet raspberry filling is enough to tempt anyone to indulge. But, surrendering to your cravings doesn’t have to be a diet disaster. By creating home baked, nutrient rich, plant-based muffins such as these, you really can enjoy delicious treats with no cost to your health. These moist, chocolatey muffins are made only with pure, natural ingredients. They’re free from gluten, dairy and refined sugar, which leaves them loaded with nothing but goodness. But, the biggest boost comes from the gooey raspberry centre, which adds such a decadent element to the muffins. This fruity filling has an extra dose of health provided by the addition of Organic Burst Aҫai Berry capsules. Aҫai berry is an incredible source of polyphenols, and is rich in essential fatty acids. I doubt any chocolate muffin has ever been this good for you, so if that’s not excuse enough to bake up a delicious batch, I don’t know what is!

Ingredients:

• 3 ripe bananas 
• 2 tablespoons milled flax seed soaked in 4 tablespoons of water for 15 minutes 
• 1/3 cup coconut flour 
• 1 cup buckwheat flour 
• ¼ cup rice syrup 
• 1.5 teaspoons baking soda 
• 3 tablespoons coconut oil 
• ¼ cup almond milk 
• 3 tablespoons raw cacao powder 

For the filling

• 1 cup fresh raspberries 
• 1 tablespoon chia seeds 
• 8 Organic Burst Acai Berry capsules 

Method:

1. Pre-heat your oven to 160°C. 
2. Place your bananas in a food processor and blend until puréed. 
3. Add the remaining muffin ingredients and blend again until well mixed. 
4. Transfer the mixture into lined muffin trays and place in the oven for 30-40 minutes, until you can insert a sharp knife into the centre and it comes out clean. 
5. While you wait, make your filling by mashing the raspberries with a fork and whisking in the chia seeds and powder from eight opened Organic Burst Aҫai capsules. Place aside for 20 minutes to thicken. 
6. Once your muffins have baked, remove them from the oven and allow to cool. 
7. When cool, cut out the centre of each muffin – only going halfway deep. (I used an apple corer to do this but you can use a sharp knife as well). 
8. Fill the centre with the raspberry-aҫai filling and repeat with the rest of the muffins. 

Enjoy!

FINAL TIPS: These muffins can be stored in the fridge for up to 4 days. Keep the cutouts of your muffins for small snacks or topping thick smoothies.