Taken from my book Cake Angels by Julia Thomas these muffins really are the business. They are wonderfully light and chocolatey with a crispy top. To enjoy your muffins at their best you really should eat them the day they are baked but these taste just as good several days later if stored in an air tight container.
As you can imagine this vegan and gluten free version of the American classic is a big hit with my son Charlie and his friends especially at this time of year. I use a very good quality organic and palm oil free peanut butter low in salt and added sugars and then swirl masses of fresh raspberry ripple through it so it looks beautiful as well as tasting delicious