chocolate chunk raspberry spelt muffins

chocolate chunk raspberry spelt muffins | The Clever Carrot

It has been 4 years, 11 months, and 16 days since I’ve slept in.

Sad, but true. I have not seen the other side of 9 am since 2009, when Dillon was born. And Jake? Forget it. He had colic when he was a baby and screamed his head off for 6 weeks straight. So that’s sleep deprivation and tears x2. Over the years, I’ve tried to master their little bedtime schedules thinking that I could defeat their trickery, but I have failed. I have failed miserably. The morning crew is up at 5:30 and that’s it.

But 4 years, 11 months, and 16 days later… a miracle happened.

chocolate chunk raspberry spelt muffins | The Clever Carrot

THEY BOTH SLEPT IN!!! We made it to 8:30, which I thought would never happen in my life. If you are a parent, or have experienced the agony of getting little ones to sleep past sunrise, you will revel in the glory of this accomplishment. This calls for a celebration; a SUPER celebration one with with balloons, confetti, and chocolate. Because everything is better with chocolate…

So, these muffins- I’ve always been into raspberry and chocolate together. A couple of years ago, my birthday cake was this incredible fudgy, dark chocolate masterpiece with raspberry-chambord ganache (life changing). But as much I like this combo, I’ve never had luck baking with raspberries. They are very delicate and fall apart easily. To remedy this, I’ve been using frozen raspberries. Although it doesn’t solve the problem completely, their shape holds up much better.

Fresh berries will work too; flash freeze for 15 minutes prior to baking.

chocolate chunk raspberry spelt muffins | The Clever Carrotchocolate chunk raspberry spelt muffins | The Clever Carrotchocolate chunk raspberry spelt muffins | The Clever Carrot

Spelt flour and chocolate also go very well together. I find myself using more and more of it in my baking these days. It is very similar to whole wheat, but has less gluten and is easier to digest. I didn’t go 100% spelt because I wanted the texture to be light, somewhere in between a muffin and a cupcake. We like to make these cookies with any leftover spelt flour.

See? Look who I fooled! If only there was some zucchini in there…

chocolate chunk raspberry spelt muffins | The Clever Carrotchocolate chunk raspberry spelt muffins | The Clever Carrot

4 years, 11 months, and 16 days later it finally happened. Good things come to those who wait? I think so.


  • For best flavor, it is worth seeking out a good quality cocoa powder for this recipe. You can taste the difference. Ghirardelli (found in most stores) will yield good results. Don’t skimp on this.
  • Warm brewed coffee replaces water or milk to enhance the chocolate flavor. Decaf will work too.
  • I buy my dark chocolate in bars and chop it myself. You can also substitute with chocolate chips. 
chocolate chunk raspberry spelt muffins
Prep time
Cook time
Total time
Serves: 12
  • ¾ c. whole spelt flour
  • ½ c. all purpose flour
  • ¼ c. good quality cocoa powder, unsweetened*
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of fine grain sea salt
  • 2 eggs
  • ⅓ c. vegetable or coconut oil
  • ⅔ c. sugar (I use rapadura)
  • ¾ c. warm brewed coffee
  • 1 tsp. vanilla extract
  • 2 oz. dark chocolate, chopped
  • 36 raspberries, frozen
  • 2 oz. dark chocolate, chopped
*Ghirardelli unsweetened cocoa powder (not Dutch process)
  1. Preheat your oven to 375 F. Line a muffin tin with 12 paper cases.
  2. In a large bowl, sift the dry ingredients together.
  3. In another bowl, whisk the wet ingredients until well blended.
  4. Combine the dry and wet ingredients; do not over mix.
  5. Fold in the dark chocolate, making sure to reserve the rest for garnish.
  6. Pour the batter into the the prepared muffin tin about ⅔'s full.
  7. Garnish with frozen raspberries (about 3 per muffin) and the remaining chopped chocolate by gently tucking everything into the batter.
  8. Bake for about 20-25 minutes. They are ready when a toothpick comes out clean when inserted.
  9. Remove the muffins and let them sit in the pan for about 5 minutes.
  10. Transfer to a wire rack to cool.

winter berry smoothie

Winter Berry Smoothie | The Clever Carrot

My freezer needs a serious makeover.

I don’t know about you, but my freezer is jammed packed with stuff from a million years ago. Open at your own risk (bombs away!!)

During a recent excavation I stumbled upon a lost treasure; frozen summer berries.

Summer Berries | The Clever Carrot

Luckily for me, my kids love to pick berries. Every summer I take them to Patti’s Berries & Bunches and they clean the place out. We come home with bushels of juicy strawberries, blackberries, and raspberries. Whatever they don’t eat gets stashed away in the freezer and is usually forgotten about.

Until today…

Winter Berry Smoothie | The Clever Carrot

For this smoothie, I puréed handfuls of frozen berries with apple cider- that’s my secret ingredient. Apple cider sweetens the drink ever so slightly and is a nice compliment to the berries. I also left out the dairy.

I can’t even begin to tell you how energized I felt after drinking this. I was so revived and refreshed, that I proceeded to empty out the dishwasher, vacuum the stairs, and fold a mountain of laundry in record time. Then I re-organized my closet.

Summer Berries | The Clever Carrot

If your freezer looks anything like mine, I feel for you. It’s like the black hole. But who knows- maybe you’ll stumble upon a packet of frozen berries yourself. Sometimes all you need is a little smoothie to beat those winter blues.

winter berry smoothie
Prep time
Total time
Serves: 2
  • 1 c. mixed berries, frozen
  • 1- 1¼ c. apple cider
  • Honey or agave syrup to taste
  1. In a blender, combine the frozen berries and apple cider.
  2. Process until smooth, adding extra juice if it seems a little too thick.
  3. Add honey or agave syrup to sweeten if necessary.