This recipe was created by Hannah Kaminsky, the author of My Sweet Vegan, a full color dessert and baking cookbook.  This recipe was first shared on her blog, Bittersweet.

Berry Chocolate Muffins

1 Cup Orange Juice
1/2 Cup Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Teaspoon Salt
2 Cups Light Spelt Flour (or Whole Wheat Pastry Flour)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Rolled Oats
1/4 Cup Dutch-Processed Cocoa Powder
1/4 Teaspoon Cinnamon (Optional)
1/2 Cup Fresh Red Currants
1/2 Cup Raspberries
1/2 Cup Semi-Sweet Chocolate Chunks or Chips

Preheat your oven to 350 degrees and lightly grease 12 muffin cups.

To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl. Stir to combine, and set aside.

In a separate bowl, sift together the spelt flour, baking powder and soda, oats, cocoa, and cinnamon. Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat. Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries. Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top. It might seem like a lot of batter, but trust me, it will all fit into those 12 cups!

Bake for 18 - 22 minutes, until a toothpick inserted into the center comes out clean. Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.

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