Blueberries, raspberries, chocolate chips! I like the flavor combo here – the berries mixed in with some chocolate chips was tart yet sweet. I love chocolate so the addition of chocolate chips was necessary!
I personally like using fresh berries rather than frozen. With frozen berries, baking time might need to be extended or extra flour might be needed in the recipe. Why? Frozen fruit releases more liquid from the ice crystals it develops from being frozen. If available, I recommend getting fresh fruit. Especially if it’s in season because it’s sweeter and better quality.
Overall, there’s nothing wrong with either one! Frozen fruit is more readily available and can be stored much longer. If anything, I buy fresh fruit and freeze it myself and use it when I want.
Also, coating your berries with some flour before adding it into the batter prevents it from sinking to the bottom when baking.
Before going into the oven!
Yeah, these are definitely not going to last long in my house.
- 1-1/2 cup whole wheat flour
- 1/2 cup raw oats
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup almond milk
- 3 tbsp butter (melted)
- 2 tbsp maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup chocolate chips
- Preheat oven to 350 F.
- Line a standard-muffin tray with 12 muffin cups
- In a medium bowl, mix together dry ingredients; flour, raw oats, sugar, baking powder and sea salt.
- In another medium bowl, mix together wet ingredients; almond milk, butter, maple syrup, eggs and vanilla extract
- Pour wet ingredients into the dry mix.
- Incorporate together with a spatula.
- Coat berries with some flour and add into mixture along with chocolate chips.
- Bake for 20-22 minutes or until a toothpick in the center comes out clean.