Double Chocolate & Raspberry Ancient Grain Muffins

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Muffins, Vegan
Double Chocolate & Raspberry Ancient Grain Muffins | Anita's Organic Mill
Muffins, Vegan
Print Recipe
Chocolate – check, tangy raspberries – check, delicious organic Ancient Grain flours – check. That’s three of our favourite things all in one muffin so that’s a win, win in our book.
Prep Time:20min
Bake Time:25min
Yields:12 muffins
Skill Level:Beginner
Votes: 0
Rating: 0
Rate this recipe!
Register to rate this recipe.


Change Units:
  • 1 tbsp Anita's Organic Flax Meal
  • 2 tbsp Water
  • 1/2 cup Non-dairy or regular plain (or vanilla) unsweetened yogurt
  • 1/2 cup Non-dairy milk (or regular)
  • 2 tsp Apple cider vinegar
  • 1/4 cup Cold strong coffee
  • 2 tsp Vanilla extract
  • 1/3 cup Neutral oil, such as safflower/sunflower/light olive
  • 1/2 cup Anita's Organic Coconut Sugar
  • 1/4 cup Anita's Organic Cane Sugar
  • 1 cup Anita’s Organic White Spelt Flour
  • 1/2 cup Anita’s Organic Sprouted Spelt Flour (or Fine Grind Spelt Flour)
  • 1/2 cup Anita’s Organic Sprouted Kamut Flour (or more Spelt Flour)
  • 1/3 cup Anita's Organic Cocoa Powder
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Anita's Organic Chocolate Chips
  • 1 cup Frozen raspberries

Baking Guides


Recipe Categories


Anita's Test Kitchen


  1. Preheat the oven to 375˚F and line a muffin tray with paper muffin cups.
  2. In a small bowl whisk the flax meal and water together until it resembles the texture of a beaten egg. Set aside.
  3. In a large bowl mix together the yogurt, milk, vinegar, coffee, vanilla extract and oil. Add the sugars and the flax meal mixture and stir well.
  4. In a medium sized bowl sift together the flours, baking powder, baking soda and salt.
  5. Add the dry ingredients to the wet mixture and gently fold in until just mixed. Add the chocolate chips and frozen raspberries and mix again until evenly distributed but do not over mix.
  6. Scoop the batter evenly into the prepared muffin tray and bake in the centre of the oven for 20 to 25 minutes. Check the muffins are cooked all the way through by inserting a wooden skewer into the centre.
  7. When cooked leave the muffins in the tray for 5 to 10 minutes and then transfer to a wire rack to cool fully.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

The Secret to Great Bread | Anita's Organic Mill
The Secret to Great Bread
Egg Substitutions | Anita's Organic Mill
Egg Substitutions
Ingredient Preparation | Anita's Organic Mill
Ingredient Preparation
How to Store Yeast | Anita's Organic Mill
How to Store Yeast

Related Products

Leave a Comment

Cornbread Dinner Muffins | Anita's Organic MillGluten Free Raisin Bran Muffins | Anita's Organic Mill