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choc blackberry spelt muffins

Chocolate Blackberry Spelt Muffins

Prep Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Servings: 12 muffins



  • 100 g dark chocolate organic fair trade, finely chopped
  • c coconut cream


  • Grease and line 12 muffin tins and preheat oven to 180°C.
  • Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.
  • Fold through salt and coconut sugar.
  • Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.
  • Fold liquids through the dry mixture until just combined.
  • Using two spoons divide mixture between muffin tins equally.
  • Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.
  • Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.


  • Pop the coconut cream in a pan and heat it until it just boils.
  • Pour over the finely chopped chocolate, and whip with a fork until all the chocolate lumps are gone.
  • Pop into a piping bag or use a spatula to top the muffins.
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Course Baking - Sweet, Breakfast, Dessert, Snack, Special Occasion - Adult Party, Special Occasion - Christmas, Special Occasion - Kids Party
Keyword Blackberry, Chocolate
Allergy Dairy Free, FODMAP Friendly, Lactose Free, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Kate Parker