choc raspberry muffins
Image: @jshealth

Recipe: Antioxidant-Rich Chocolate & Raspberry Muffins

A sweet treat for 3pm cravings minus the guilt—these choc raspberry muffins from nutritionist Jess Sepel are packed with nutrients thanks to their rich raspberry and cacao content.
Raspberries are high in antioxidants and proven to be anti-cancer fighting, with a study finding raspberry phytonutrients have been shown to lower oxidative stress and reduce inflammation thereby altering the development cancer cells.
Meanwhile, cacao is one of the most richest sources of polyphenols, an antioxidant linked to numerous health benefits such as reducing inflammation, regulating blood flow, keeping blood pressure levels low as well as improving cholesterol and blood sugar levels. And that’s not to mention flavanols, the potent antioxidant that boasts all of the anti-inflammatory effects.
Super quick and easy to make too, just mix, spoon into tins and bake away!
The perfect pick-me-up with a cup of tea, just remember, despite the health benefits and antioxidant profile, portion control is still recommended—challenging we know!
Keep scrolling for the recipe by nutritionist, Jessica Sepel.

RECIPE: CHOC RASPBERRY MUFFINS

raspberry choc muffins
Image: @jshealth

“Muffins are one of my favourite treats to make and the pairing of chocolate and raspberries is absolutely divine.”
Makes: 8 muffins
Ingredients
2 cups almond meal
¾ cup rolled oats
2 tbsp chia seeds
⅓ cup cacao powder
2 tsp baking powder
1 tsp cinnamon
pinch of sea salt
3 eggs, whisked
¼ cup extra virgin olive oil
¼ cup maple syrup
1 tsp vanilla extract
1 ½ cups raspberries, fresh or frozen
Method
1. Preheat the oven to 180°C or 350°F. Line a 12-cup muffin tray with 8 paper muffin cups.
2. Combine all of the dry ingredients in the bowl of a food processor and blend to combine. Place the wet ingredients, except the raspberries, in the food processor and pulse until incorporated.
3. Transfer the mixture to a large bowl and stir through the raspberries. Divide the mixture between the muffin cups and bake in the preheated oven for 25-30 minutes or until cooked through.
4. Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin and freeze for up to 1 month. Defrost and warm before eating.
Notes
For a plant-based alternative: Replace the eggs with 3 chia or flaxseed eggs.


Jessica Sepel is a clinical nutritionist, best-selling author, international health blogger and the beloved voice behind JSHealth and @jshealth. She is passionate about helping people overcome fad dieting and disordered eating, having gone through her own struggles with food. Her philosophy is focused around balance, rest and building a healthy relationship with food. She recently launched the JSHealth App, which features a world-first nutrition clinic, hundreds of healthy recipes, a daily meal planner, health guides, body love support and much more.

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