Home | Recipes | Baking | Raspberry Kombutcha Choc Chip Muffins

Raspberry Kombutcha Choc Chip Muffins

Raspberry Kombutcha Choc Chip Muffins


  • 1/4 cup arrowroot flour
  • 1 tblsp baking powder
  • 1 teaspoon cinnamon
  • 1 x Orgran No Egg Replacer
  • 1/2 cup 85% dark chocolate, roughly chopped
  • 2/3 cup frozen raspberries, plus extra for topping
  • 1 1/4 cups Sorghum flour
  • 1/2 cup almond meal
  • 1/3 Kombucha, Raspberry Lemonade flavour
  • 2/3 cup almond milk


  1. Preheat oven to 180C, and grease or line a 12 hole muffin pan with moulds/baking paper.
  2. In a small bowl, prepare your \’egg\’ – 2 tsp No Egg Replacer with 2 tblsp water.
  3. Whisk in the milk and kombucha, and set aside.
  4. In a large mixing bowl, combine sorghum, almond and arrowroot flours, along with the baking powder and cinnamon.
  5. Add chopped chocolate and briefly stir.
  6. Pour the wet mixture into the dry, and stir until just combined – do not overstir!
  7. Carefully fold through frozen raspberries until just combined.
  8. Spoon the batter into your prepared muffin moulds, filling them about 3/4 full.
  9. Top each muffin with some of the extra raspberries.
  10. Put the tray in the oven, and bake for around 15 – 20 minutes, until a metal skewer comes out mostly clean and the muffins are risen and tops slightly golden.
  11. Remove from oven and let the muffins cool for another 15 minutes, before removing from the tray onto a wire cooling rack and allowing them to cool completely.

Print recipe