Raspberry Chocolate Chip Muffins (Grain-free)

I’ve really outdone myself this time.

When Austin requested muffins for his breakfast this week, I knew I wanted to try something a little different. We tend to stick to peanut butter-chocolate or banana-flavored breakfast items in our house, so this was an opportunity to branch out a bit.

But it’s a tricky slope.

Branching out too far means a lot of wasted muffins, because he’s kinda picky. Hence, why we usually stick to peanut butter-chocolate or banana.

However, thanks to your Facebook suggestions and a pint of ripe, tart raspberries staring me in the face, I decided to go for it. To balance out the tartness of the raspberries, I threw in some chocolate chips for good measure.

The sweet & tart result is downright addictive.

Raspberry Chocolate Chip Muffins (grain-free, naturally sweetened)
makes 12 muffins

Adapted from this cake recipe


2 cups almond flour (store-bought or homemade)
2 whole eggs
1/4 cup coconut oil, softened (butter works, too)
1/4 cup honey
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup fresh raspberries (or thawed from frozen)
1/2 cup chocolate chips

12 muffin liners


Preheat oven to 350F and line a muffin tin with 12 paper liners.

Note: I didn’t have any muffin liners on hand, so I greased my pan with coconut oil and hoped for the best. The result was okay, but not ideal. (The muffin bottoms stuck to the pan a bit.) Muffin liners would have made life much easier, so I highly recommend them.

Combine all the ingredients– except for the raspberries and chocolate chips– and mix well, until the batter is a uniform consistency. Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.

Using a 1/4 cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking.

The final muffins should be golden brown around the edges and firm in the center.

Allow to cool in the pan for 15 minutes, then remove to cool completely.

I love how each bite of these muffins are just bursting with flavor!

I have a feeling we’re going to need to stock-up on more raspberries before the season is over.

Hope you enjoy them soon, too!

4.7 from 53 reviews
Raspberry Chocolate Chip Muffins (Grain-free)
Grain-free and naturally sweetened, these muffins are packed with sweet & tart flavors! A perfect breakfast or afternoon treat.
  • 2 cups almond flour (store-bought or homemade)
  • 2 whole eggs
  • ¼ cup coconut oil, softened (butter works, too)
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup fresh raspberries (or thawed from frozen)
  • ½ cup chocolate chips
  • 12 muffin liners
  1. Preheat oven to 350F and line a muffin tin with 12 paper liners.
  2. Combine all the ingredients-- except for the raspberries and chocolate chips-- and mix well, until the batter is a uniform consistency.
  3. Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.
  4. Using a ¼ cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking. The final muffins should be golden brown around the edges and firm in the center.
  5. Allow to cool in the pan for 15 minutes, then remove to cool completely.
I didn't have any muffin liners on hand, so I greased my pan with coconut oil and hoped for the best. The result was okay, but not ideal. (The muffin bottoms stuck to the pan a bit.) Muffin liners would have made life much easier, so I highly recommend using them.

Reader Feedback: What’s your favorite muffin flavor? Do you like sweet & tart combinations?


  1. Danielle says

    These sound WAY too good. I will be making these for sure! Especially since I picked up so many raspberries this weekend.

  2. says

    We just went to a farm and picked raspberries (and blackberries and strawberries) yesterday; these would be perfect to use them in!

      • Rosita says

        Hi Megan,

        Thanks for sharing. These recipes all look so healthy for you. What would you use in place of almond flour for your raspberry/chocolate chip muffins. I am allergic to almonds.

        I can’t wait to make this.

        • Megan says

          Perhaps you could try another ground nut or seed? I haven’t tried any other substitutions, but I imagine they’d be similar.

    • says

      I haven’t tried it with flax eggs yet. Usually when a recipe calls for more than one egg, I’ll add an extra tablespoon of ground flax for each flax egg, too help add structure to the baked good.

      Let me know if you have any luck! :)

  3. says

    I just bought some fresh raspberries at the farmers market a few days ago and Know what I am going to do with them. Thanks! Look incredible!

  4. Angela says

    I made these last night for breakfast this morning. They are delicious (if a little too sweet for us, even reducing the amount of chocolate chips). I think I’ll make them again, but leave out the honey. Thanks for posting!

  5. Christina says

    Wow. Seriously. I am new to GF/detox and this is the first grain free baking recipe I’ve attempted. I followed the directions almost exactly, I did use butter instead of coconut oil. The muffins came out moist and delicious, even my “meat-and-potatoes” guy gave them two thumbs up, and he is pretty…um.. honest when it comes to my food experiments. :) Thank you very much for posting this. I am looking forward to trying out more of your recipes, I plan on making your Key Lime Pie smoothie tomorrow! Oh and 5 stars, BTW, for some reason it’s only letting me leave 4.

  6. says

    These sound so delicious! So I made them, but the centers fell. Assuming I maybe need to cook them longer? I’ve never cooked with almond flour before.

  7. says

    Megan – I tried these this week after stumbling across your blog a couple of weeks ago. I didn’t have any almond flour, and did not want to get out to get any, so I used normal all purpose UNbleached flour. They turned out super dense. The flavor is good just the consistency was awful. Does almond flour bake differently? I checked the ingredients again and I put everything in there. Any suggestions? Thanks! I’m enjoying your blog!

    • says

      Yes, almond flour bakes very differently from traditional flour! Sorry to hear they turned out so dense– hopefully you’ll be able to try them with almond flour next time. :)

  8. Lauren Gettinger says

    Oh my goodness!! these muffins were sooo good! I made these and brought them on a camping trip to eat for breakfast and my husband and I almost ate them all the first day! I had to make him stop. The only difference I made was using Carob chips instead of chocolate, and I couldn’t tell the difference at all, it tasted just like chocolate!!
    Thanks for the recipe!

  9. Jessica says

    Wow! I just stumbled across your website and cannot stop reading all of your amazing recipes! I have already made 5 of them and have another three to make this weekend! These muffins are amazing!!! Thanks for sharing your fantastic and healthy recipes, just what I have been looking for! :)

  10. Cheryl says

    I just made these using fresh strawberries instead of raspberries, withheld the chocolate chips, and topped them with your lemon glaze. Absolutely out-of-this-world delicious!!

  11. kate says

    These look great! Are the raspberries best frozen or defrosted? I have read that if you defrost them, the muffins can come out mushy. Thanks!! I love your website and every recipe looks awesome! Have a great long weekend!

    • says

      I haven’t made these using frozen berries yet, but I would probably defrost them first, and drain the excess moisture before folding them into the batter. Hope you enjoy them!

        • says

          Usually sunken middles is a moisture problem– perhaps try reducing the coconut oil by a tablespoon next time? Or, you could chill the batter for 20-30 minutes before baking, which would solidify the coconut oil, creating a firmer muffin. Hope that helps!

    • Aileen says

      I made these twice! First time I thawed the raspberries on papertowel and rolled them in! They looked just like your pics, plus tasted amazing! 2nd time I didn’t defrost; they didn’t bake up as nice; will defrost next time! Does anyone have the time to give us the nutritional breakdown of these muffins?

  12. Becky from MI says

    It’s raspberry picking time in Michigan, can’t wait to try these I have been waiting until I go to the u-pick. I found a raw “freezer” jam recipe I’m also going to try can’t wait for Saturday!

  13. says

    Finally got around to making these and wow! These are so good! Just wish the ingredients weren’t so expensive, these will have to be a very special treat. Thanks!

  14. Michele says

    Yup – these rock. Made them, gobbled, bought more berries, and am making again tmrow. They last about as long as the “Flourless PB Choc Chip Blondies”. yumyumyum. After going years without eating any treats like this in the hopes of improving health issues, all to no avail, now I say, bring ’em on!

  15. Stacey says

    AMAZING !!! *****
    These were incredible – I used mixed frozen berries. They cooked perfectly. Thanks for such great recipes and sharing your knowledge with us newbies – I enjoy trying out the recipes! I had to leave a comment on the Wheat Belly site – to guide them to you – because it is a marriage of foodies, that is made in heaven -and we all benefit – mind, body and spirit!

  16. Lauren Gettinger says

    Hey, I was wondering if the Apple cider vinegar is nessesary? These are my husbands favorite muffins and he keeps asking me to make them for him, but he has an allergy to yeast and he’s trying to avoid anything fermented. Any ideas for a substitute?

  17. says

    I found this recipe as I was making a double batch of your incredibly addictive chocolate chip cookies. So, I saved some of the batter and threw in a couple extra tbsp of almond flour and half a pint of raspberries… voila! Raspberry chocolate chip cookies. TO DIE FOR.

    • says

      It’s challenging to substitute a grain-based flour for nut-based flours. The best option would probably be ground sunflower seeds, to create a sunflower seed “flour.” I’ve heard that you can substitute the volume of grain flour for the volume of almond flour, so if you have a food scale, perhaps you could try that? Grain flours also don’t need as much leavening help, so you might be able to reduce the baking soda a bit. Sorry I can’t be more help, but I hope you have fun experimenting!

  18. Mary Beth says

    Love the blog! Thanks so much for sharing. I just finished making these muffins, and they’re delicious. I made them with homemade almond flour, “chia” eggs, and cranberries instead of raspberries.(Because I’m on the east coast and cranberries are in season here). I threw 2 cups of whole fresh cranberries in the food processor for 2 seconds just to break them up a bit and made 1 cup.

    For whatever reason since I made so many modifications, they needed to cook for 30 minutes, but they were still super moist and almost too sweet, next time I may forgo the choco chips for cocoa.

  19. Alison says

    These are AMZING!! I substituted applesauce for butter as in other recipes and they turned out awesome. Thanks for sharing!

  20. Nicole says

    Stevia, xylitol, erythritol, and sucrose. I am new to baking with alternative sugars and the last blueberry muffins I made were not good.

    • says

      I haven’t tried making these muffins with any of those options, so you’ll have to experiment a bit! I think any of them should work, but you may need to add a little extra moisture to compensate for the lack of honey.

    • sandi says

      trying this recipe with blueberries as it is my granddaughter’s favorite. but the sugar substituting can be fixed by mixing stevia and xylitol evenly. u then add that mix to the recipe but only half of what is called for or even less cuz the mix is extrememly sweet. hubby prefers it this way. he is hypothyroidic. i also make my own brown sugar with xylitol and molasses, unsulphured. tried mixing stevia with the molasses but it never cameout right.
      anyway, will return after i make this recipe for my granddaughter.
      tried the pumpkin spice muffins and hubby loved them!

  21. Candra says

    I made these last night with my 4 year old daughters help. We had fun making them and more fun eating them! I may try them with blueberries and lemon zest next time. Thanks for the great recipe!

  22. Sylvie says

    Hi, I just tried your recipe but without the raspberries because I didn’t have them at home but the result is sooooo delicious. This is my first recipe with almond flour and it was so good !!! My 2 years and 9 months son and my husband loved them ! Thank you

  23. says

    Megan I just use silicone muffin shapes inside muffin tins. I have done a fair bit of research on silicone and can’t find anything to suggest it’s bad. the muffins do slide out easily. Love the raspberries. They add a little zing to things!

  24. says

    I have made several recipes for my yoga class from your blog and all of them have turned out great and delicious!!!!

    I have very healthy eaters in my class and all of my students love the recipes and I have passed on your blog to several people. I just made the muffins for my Monday class and I know they are going to be a hit. I didn’t have raspberries so I use marion berrys. Thank you so much for your blog.

  25. Jennifer Mitch says

    I’m not crazy about anything coconut. Is there a substitute you would recommend? Can’t wait to make these. They sound delicious.

  26. Vanessa says

    Hi! I love your blog! I was wondering if usingthis recipe I’d be able to substitute the raspberries and chocolate chips (don’t have any on hand) with cranberries and nuts instead? Thanks!!!

  27. Nichole says

    Hmmm…. Being recently diagnosed with diabetes I found your blog in searching for healthier recipes. I LOVE IT… Ok… so on to my comment/question.
    I wonder if you could use your chocolate recipe from the almond butter cups recipe, use stevia to sweeten instead of honey, and just spread a very thin layer on a cookie sheet or parchment paper to freeze/set-up. Then break up into little chocolate chunks to substitute for store bought chocolate chips…

    • says

      You would have to make the homemade chocolate using cocoa butter, rather than coconut oil, for that to work. Otherwise, it will melt and separate while baking.

      You could also try buying a stevia-sweetened chocolate bar, such as Lily’s, and breaking that into pieces instead!

      • Krissy says

        Oh, thank you for replying to this! I’ve been struggling with how to do chocolate chips since I can’t have any sweeteners other than xylitol or stevia (yeah, I’m planning to cheat with the small amount of honey in this) and that is an awesome idea! There is so much I can do now that you pointed this idea out to me…though why I didn’t think of it myself I don’t know….

  28. Mutaal says

    So I cut the almond flour by half and used a cup of oat flour instead, to lower the calorie/fat content. I also used nonfat yogurt instead of butter, they turned out great, just had to bake them for 25 minutes. Thanks for these great recipe ideas!

  29. Leanne says

    WOW! So, I wanted to make these but didn’t have access to almond flour, so I used 1 1/2 cups whole wheat flour instead and increased the baking soda to 1 tsp. The batter still looked a little thick, so I added an extra 1/4 cup of butter and then 1/8 cup of water. I put frozed (not thawed) raspberries. THEY ARE AWESOME!!!! Thanks!

  30. Pam says

    I made these muffins about a week ago and they were amazing! My 8-year old loved them, too! I was wondering if they could be made ahead of time and then frozen? If so, do you how long it would take them to thaw? Also, I seem to have a problem with my muffins “sinking in” or looking as if a bite was taken out of the top when it wasn’t. Do you know what might cause that? It happens if I let them sit at room temp. For a couple days. Thanks!

  31. Paige says

    I’ve been reading and enjoying your site for about 2 months now, and I’ve been wanting to make these muffins since! I love cranberries, and was looking for an excuse to make some cranberry muffins. I used cranberries in place of the raspberries and white chocolate chips in place of dark chocolate. My batter was dry, but I suspect it has to do with the climate (I live in a very dry region), so I added 4 tbsp of organic unsweetened apple sauce and added about 5 minutes to the baking time. They are fantastic!!! I love this recipe! thank you!

  32. Alissa says

    YUM!! I follow a paleo diet and these were perfect. I used about 1/2 cup of almond meal (out of the 2 cups), so that I could use it up and used dark chocolate chips, otherwise I left it just as you wrote it. They didn’t look as lovely as your photo but who cares, they were so tasty. I’m going to try to freeze some since I will eat them all way too fast and just to see if they freeze well for a treat in the future.

    Thanks for sharing!!

  33. Deshia says

    These were super yummy! I used Coconut Vinegar bc I was out of apple cider vinegar. Mine actually rose just like regular muffins more rounded on the top. I was super impressed, as this usually never happens for me when I bake with almond flour. Oh, and I used mini chocolate chips which I think worked out nice. This is the fourth recipe I have tried from your site this week! Thank you!

  34. Rutheta says

    Thank you! I am on a sugar-free, wheat-free diet right now and was craving a muffin. I made them without any sweetner, with 70% chocolate chips, frozen raspberries. Delicious!! (I dont like sweet things anymore, and these were perfect.) Mine did not look so pretty, but were tasty. I used paper cupcake liners on a cookie sheet and put a small ball in each – and these came out like mini-muffins. Perfect.
    Thank you!!!!

  35. Corinne says

    I’ve newly gone grain free. It’s day two for me! These came out delish! My batter was thicker than your photo, and they didn’t bake smooth over the top (was coconut oil not soft enough?) but the texture and flavor were wonderful. Tart and sweet.

    If I bake these without honey, should I substitute with stevia to retain the structure? If so, how much? Or, can they do without altogether?

  36. Ana says

    I made this recipe today and it was just so delicious! I didn’t add in the raspberries, and used cacao nibs instead of the chocolate chips. This recipe only yielded 8 muffins, but might be because of the skipped raspberries? I don’t know, but they still came out yummy! Definitely a recipe to make again!

  37. Denise says

    I love reading your blog!!!! Thank you for the great ideas and recipes! I made these muffins and they are tremendous! I’m hoping my 4 and 2 yr old agree this morning!

  38. Jenni says

    Looks great! How do these tie in to the food combining theory? I am reading that fruit should be on its own… How des that work with baked goods? Do you adhere to the food combining theory? Thanks!!!

  39. Jenn says

    I make muffins every day but the environmentalist in me won’t allow me to use liners. Instead, I oil and flour the tins — the flour really helps. Also, I make sure there is no fruit (banana, raspberry, etc) on the bottom – and I try to not have fruit on the sides, too, though that’s not as Important as the bottom.

  40. says

    I made these this morning and mine came out really greasy. :-/
    I used earth balance and blueberries. My blueberries were partially thawed, but that wouldn’t account for all the grease. I had to cook longer than 15 min also. I hate coconut oil, but wondering if that would make the consistancy different.
    Also, people tell me that coconut oil doesn’t taste like coconuts…I beg to differ. I have organic extra virgin. But some say use refined oil…which I don’t think would be very healthy. Please help clear up confusion.
    Thx. :) ( I think if I just used the chocolate chips it would taste ok.

    • says

      I’d say real butter would be a better substitute for coconut oil than Earth Balance. Most baking recipes recommend avoiding margarine because it affects the results, and that would probably contribute to an oily muffin.

      I only use extra virgin coconut oil for baking, so I couldn’t tell you how the refined version compares! I don’t taste the flavor in these muffins, but I do love the taste of coconut, so maybe I just don’t notice it!

  41. says

    These look great! May try to make them for VD tonight. Sorry if this has been asked before, but do you think I can use flax eggs? I don’t have any eggs on hand.

  42. Sonya says

    Made these (with blueberries) and the turned out great. I gave some to my parents who are grain free and my paleo husband and everyone thought they were winners. Thanks for sharing!

  43. Felis Silvestris says

    I made these tasty muffins today afternoon with golden syrup instead of honey and a chopped banana because we ran out of berries. I like these better than coconut flour muffins. The baking time was 20 minutes because they were still soft when I checked at 15 mins. If I can stop myself eating them all I might take some to work tomorrow! :)

  44. Amy says

    Hi Megan,

    I love your site and look forward to baking these muffins!

    I think I have candida so I’m trying to be careful about what I eat. Should I omit anything from this recipe?



    • Megan says

      Hi Amy! It depends on the candida cleansing approach that you’re following– some do not recommend chocolate or any type of sweeteners, but others do allow for honey. I’d look at your plan, and the ingredients that you’re allowed, and go from there! Best of luck!

    • Megan says

      Flax eggs don’t work very well in muffin recipes that call for almond flour. In my experience, the result is gooey and under-baked, regardless of how long you bake them. That being said, it will still be tasty, just not the same result as if you were using traditional flour and flax eggs.

    • Megan says

      In my experience, oat flour cannot be substituted for almond flour. I’d recommend finding a more traditional flour-based recipe and working from there.

  45. Ashleigh says

    I made these for breakfast Sunday. Very, very yummy. I halved the recipe since it was just the two of us, but now wish I hadn’t. They satisfied the grain cravings, even with my husband on the couch chanting “waffle house” as I made them. Thank you!

  46. Caroline says

    I just made these, and they were AMAZING! I didn’t have raspberries so I added organic dried cranberries and sliced raw almonds. I also added in a little coconut and banana because I could :) will definitely be making these again- the consistency is perfect! 5 stars!

  47. Natalia says

    Attempting a gluten free nut free version as im allergic to both almonds and sunflower seeds. First batch i added 4 oz pureed pear + 3/4 water theycame out more like a dense scone. Next batch i added more water, enough to make it drip thickly from the spoon. Havent eaten those yet but they sunk as they cooled and became more dense to the touch.

    For my flours i used 1/2 cup each coconut, gf oat, flax, and garbanzo. I think it needs more leavener. I am also alleric to eggs so i replaced them with ener-g. I shall keep experimenting :)

    • Rebekah says

      if you are allergic to eggs, try using flax eggs as a substitute. They work great. Here is the recipe:1/4 cup flax seeds, thoroughly ground in food processor, while still running, gradually add 3/4 cup + 2 tbsp of water. Let run for 5 mins or so. Makes about 1 cup. 1/4 cup of mixture is the equivalent of 1 egg. Flax eggs can be store in the fridge for up to 5 days.
      Hope this helps…I also used a mixture of almond and brown rice flour

  48. KC says

    I made these for my family last night. I used flax “eggs” and they turned out fantastic! I also made them in the mini muffin tin. The family ate them all in seconds!

  49. Rebekah says

    I love making these muffins and my 3 year just gobbles them up…I just made them again this morning and ran out of almond flour so I used 2/3 cup of the almond flour I had left and the rest I used brown rice flour…They turned out even better then before. I also used dark chocolate chips and mixed berries…so yummy!!
    Thanks Megan for all your great recipes and ideas!

  50. Laura says

    Hello! I just made these and made a few substitutions
    Flax eggs for eggs (2 tablespoons ground flax with 6 tablespoons warm water)
    Brown rice syrup for honey
    1 cup almond meal and 1 cup spelt flour
    Oh and I only used about a couple of tablespoons of chocolate chips as that’s all I had.

    They turned out really yummy, but the mixture was a little sticky and the end result was a little oily, so next time I would probably try subbing out some of the coconut oil for nut milk to get a smoother and less oily end result.

    Otherwise, delicious!

  51. Karen S. says

    Hi Megan,
    Just found your site a couple of days ago & have made these muffins twice already. They’re awesome! Didn’t have enough raspberries today, so used half bluberries. They were good, but I loved them with the raspberries. Thanks for all the great recipes!

  52. Agata says

    Hi Megan,
    This is the best site I’ve found since I first visited go..le :)
    Thank you for all the great and EASY recipes. This website is a proof that carbless/carbfree eating and cooking doesn’t have to be COMPLICATED or boring and involve some weird ingredients…
    And these muffins… well, “normal muffins” stand no chance. LOVELY!
    Thank you!

  53. says

    I just found your site, thru a friend, made the raspberry chocolate muffins, w blueberries instead, and love them!! I have been Gluten free for months now and desperate for yummy treats for my family and Me! Do you post the calorie count on any of your recipes ? I can’t wait to try several other recipes!!!!!

  54. Bethanie Innes says

    This is a wonderful recipe, we has it without the chocolate to lower the sugar content, and they are still wonderful.

  55. Mary says

    These are fabulous! For those wondering, I plugged in all the ingredients into myfitnesspal & it said per muffin they are 239 calories. I’m not too concerned about the calories, though, although hubby and I both ate two last night!

  56. chris says

    Just the aroma from these muffins about brought me to my knees! The only issue I had was that 15 min was not long enough, so 22-23 min did the trick. I can’t wait to eat these, and I may hide them from the rest of the family, go into a solitude corner and hoard them…

  57. Michelle says

    These were GREAT and got the thumbs up from my finicky 5 year old and my sisters 3 &4 year olds. Thanks!

  58. Debi says

    Hi there! New to ur site and just lovin it! Have u or any one else ever tried chic pea flour in place of almond flour in this yummy choc raspberry? Thankxxx:-)

  59. Libbi says

    Yum,yum! We just made with chia seed flour because we didn’t have almond flour. My daughter and I ate 2 each right out of oven. I baked them a little longer about 23 minutes.

  60. Tracy says

    I make these all the time for my family and they are gone within hours! My husband and I eat them without the chips. I make a separate batch for the kids with chips & berries. I use 1/2 spelt & 1/2 almond flour yum!

  61. Ruby Chu says

    I tried these muffins. They tastes like heaven! However, they were very lumpy in appearance even when they were just the batter. I added a little flax seed and replace honey with truvia. Do you think that is why? Yours actually look like muffin and the batter is so fluid-looking. Thanks for sharing the recipe though.

  62. Kristin says

    Yum! My SIL can’t tolerate gluten or dairy. I am the baker in the family and can’t wait to try this recipe as well as your chocolate fudge and pumpkin bar recipes as substitutes for the usual ones I will be making for the rest of the family at Thanksgiving.

    Also, coconut oil DOES NOT work well for greasing things in general, try sustainable palm shortening instead. (I prefer Spectrum brand)

  63. ClarisaBellhead says

    These are so great! I followed the recipe exactly and I just keep eating them ! Thank you so much for sharing your recipes … I can’t wait to try more

  64. sabrina says

    I just tried making these tonight. They didn’t quite turn out right. They were very mushy and didn’t seem to cook all the way through. I don’t eat eggs, so I used an egg substitute. I think this was the problem. Before I try again, do you think if I used flax seed it would bind it better? I also made my own almond flour. Never thought of doing that before. Thanks for that tip! I would really like these to turn out. They look sooooo good! Thanks.

  65. Shelley says

    Made these today, couldn’t wait till them had totally cooled…delicious, you will not be able to eat just one.. can’t wait for everyone else to try them (or maybe I can) lol

  66. Vidya says

    My sister and i tried to make these today.. They tasted great but the consistency wasnt great. It didnt rise and the inside stayed uncooked. We used almond flour made from almond pulp leftover from making almond milk. And we used an egg substitute. Any suggestions as to how we could resolve the problem?

    • says

      Coconut flour tends to be very dry. The two can’t be used interchangeably. Rice flour is a grain, so if you are grain-free, the answer is once again, no!

  67. says

    These were so good that my son insisted I post a review! They were terrific! I made them with my own freshly ground flour from sprouted almonds. I imagine that it would work just as well with a finer-ground flour such as Honeyville.

  68. Allison Crouch says

    These muffins are DELICIOUS! I fed them to my dairy-free, gluten-free coworker and she was weak in the knees! Even my husband, who turns his nose up at anything without butter, LOVED them. I highly recommend. They are fantastic.

  69. Jennifer Tu says

    Hi Megan,
    Just came across your website and am so inspired!!!! My 3 yr old & I have just made these muffins…can’t wait to try them once they come out of the oven. The question I have is regarding apple cider vinegar. It’s my first time purchasing it and unfortunately I do not see anything on the bottle regarding once opening how to store it. Do you have any recommendations, as it would be greatly appreciated?

  70. Jill Heather says

    These muffins are amazing. I made them with fresh blackberries and dark chocolate (off a bar, I shaved small pieces off with a knife) and used parchment paper instead of muffin cups because I had it on hand. I also used the fresh blackberries and dark chocolate because again, it was already in my kitchen and I didn’t have to run out to the store. I quartered the blackberries as they are much larger than raspberries. Even with those little adjustments, the muffins came out wonderfully. They are so tasty and moist and just fabulous. Another great recipe – thanks Megan!

  71. Monica says

    These muffins are by far the very best grain free muffins I have ever tried!! My six year old absolutely loves them, and look forward to have them in his lunchbox !!

  72. Errin Smith says

    Hey there! I made these for Chrismas and they were a huge hit! Thank you! I need the calorie breakdown though…can you post it please? I am a big fitness nut and I need to track this! (Other people have requested it and it’s still not listed!)

  73. Courtney Grace says

    SO SO GOOD. I’ve made these at least six times now and LOVE them! They give you your chocolate fix and fill you up. And, in my opinion, there is really no better combo than chocolate and raspberries. Highly recommend!

  74. Brooke says

    Just loving your blog and all the great recipes!! Just tried these muffins and they turned out great! Question though- any other oil you could use in place of the coconut oil?

  75. Christine says

    I had made some homemade chocolate extract by soaking cocoa nibs in whiskey, and I didn’t want to throw out the nibs after I’d strained them out. So I got online looking for something to do with them, and somehow found this recipe. In place of the chocolate chips, I used my booze soaked nibs instead. And they were amazing! You couldn’t taste any alcohol, but because the nibs had been soaked, they were super chewy and chocolate-y. I will definitely make these again, probably with the chips next time, but the flavor combination was divine!

  76. Sarah says

    Just took mine out of the oven… not sure how they are yet. They rose like a normal muffin and only made 8. The batter was quite thick though – I didn’t know what to do. Any suggestions?

  77. JT says

    Megan! I just stumbled upon your site yesterday and fell in love with the style of your recipes immediately. I happened to have some raspberries at home that needed using up, so I thought I would try this muffin recipe first.

    Just wow!

    I have been experimenting with grain-free recipes from other bloggers and cookbooks for well over a year now. It’s generally hit or miss (mostly misses) and my husband and kids are usually not very happy with the results. I end up eating everything I’ve made because I hate wasting food and I am committed to a grain-free diet for my health, despite the occasional (frequent) recipe fail.

    I have NEVER, in all of my many almond flour/coconut flour experiments tasted a muffin like this! They actually rise like real muffins – they TASTE like flour muffins. I am in heaven! My kids devoured them last night (even after I told them, “This is one of mommy’s experiments – they probably won’t be very sweet and you might not like them….” ha!). They each ate one and then begged for a second. Which I gladly gave them because these are treats I feel good about giving my kids!

    I just ate two for breakfast and I am already planning on making a second batch. Seriously, you just made my week! I am looking forward to trying more of your recipes now! I have never had such a slam dunk on the first try.

    Your new biggest fan,

  78. glenda says

    What kind of chocolate chips did you use? Are these ok for someone on a candida diet? The chips are semi-sweet, right? Could I use unsweetened chips, and would it still be delicious? I really want to make these, b/c I love, love, love.. chocolate, and boy do I miss it!

  79. Jenny says

    This was absolutely delicious! It was so simple to make and soooooo good. I replaced the coconut oil for unsweetened applesauce and used coconut sugar instead of honey because coconut sugar has a low glycemic index. It turned out wonderful! Thank you so much for posting this AMAZING muffin recipe. Definitely hit the sweet spot and no guilt because of the natural ingredients. New love!

  80. Misty says

    I am looking for a cake recipe for a first bday party this Saturday. I was wondering if I could do this in the 4qt pampered chef and if so, how would I change it. The left over batter can just make cupcakes for us grain free bees:). Thanks for any quick help!!!!

  81. Summer says

    These were fabulous! So tasty! One question though… I noticed in your pictures that your batter was darker and was thinner. Mine was super thick, and lighter in color after I added the almond flour. Also, my muffins didn’t rise very high. Any ideas? I used two large eggs and 1/4 coconut oil as the recipe states. Thanks for this amazing recipe!

  82. Amelie says

    These are absolutely AMAZING! Best muffins I have ever made. All adults that tried them agreed. Kids not so much but they don’t like raspberries and they are crazy! I will be making these often. Thanks!

  83. Liliane Styan says

    As like a few other folks my muffins don’t seemed cooked enough. I tried and cooked them 5min extra.
    They will still be eaten as the ingredients are quite expensive. Still very tasty but they left me with a undecided feeling whether I would make them or not again?

  84. Leah says

    Amazing!!!!! Def wouldn’t know they’re grain free!! I left out chocolate chips as I didn’t have any and they were still delicious! I also cooked mine longer. More like 20-25 mins and they were perfect. Thanks so much.

  85. Jo says

    Mine don’t appear to be rising very well and are completely uncooked so I am leaving them in the oven for another 15 mins. I used cacao nibs instead of choc chips. Baking is not one of my strong points but I enjoyed the process!

  86. says

    This has turned into a staple in my house. I tweeked the recipe because I love bananas. I added two bananas, 6Tblsp Flaxseed meal and 1/4tsp of cinnamon. I make them at least every two weeks! Megan, you have changed my life and the way I eat sweets. I can no longer enjoy a regular cupcake, as I taste how processed it is. Love your desserts and love you! Thank you!!

  87. Bex says

    Made these once with raspberries and chocolate chips and a second time with strawberries. Both batches were awesome, but I did need to bake them about 8 minutes longer than the recipe called for. Love theses and have recommended to many friends!

  88. says

    Great flavor! I can’t believe these are GF. I made a half batch last night & enjoyed my first one tonight after dinner. My only issue was the inside of the muffins are too moist. (I can’t believe I’m saying that, as I didn’t think it was possible!) I did use frozen berries that were only partially thawed out (I was too impatient to wait), so perhaps that was the reason. Mine browned up on the tops after 17 minutes, but maybe I’ll leave them in a few minutes longer next time, as I see some other reviewers had to do also. These are definitely promising enough that I am going to make another batch of these with fresh strawberries.

  89. kelly says

    Thanks for the recipe, it was delicious. Just one question regarding coconut oil, it was very solid and was hard to dissolved it, or did I have to melt it?

    TIP: I sparkled some baking powder on the batter and it rose beautifully.

  90. Marissa says

    I cannot wait to make these muffins! I too recently came across your site and am drooling over all the delicious and healthy recipes you have graciously shared. I have a few ripe bananas that need to be used (and while I LOVE your banana ice “cream” recipe, I alrady have a number of frozen bananas ready for use), so I was wondering if I could add a banana to the recipe? If so, what, if anything, would you recommend revising or omitting? Everyone’s reviews are so great I’m afraid to tinker with the recipe at all.

  91. says

    I’ve made these delicious muffins twice with the following changes because I couldn’t wait to pick up almond flour. I replaced the almond flour with 1/2 cup (total) of coconut flour and added two more eggs – four in total. The end result is GORGEOUS! Eldest insisted I make another batch right away as he was scraping the goodness off a muffin paper liner…

  92. Lynda says

    Oh My Gosh!!! So good! This is the first recipe I’ve tried since finding your site last week. Made my own almond flour too. After the first bite my 4 year old granddaughter said we should make them again :) Everyone is ‘mmmmming’ and ‘awwwwing’ and they can’t believe they’re healthy. Love this recipe and love your site :) Can’t wait to try some more.

  93. Jenny says

    Hi! Wondering if you can comment on how this recipe might do baked as a loaf rather than muffins? Looks amazing!

  94. Lynette says

    Tried these two weeks ago with mixed berries.They were quite nice. Back today to try them with raspberries. By the way three kg lighter for not eating floury snacks.

  95. Abby says

    I’ve seen that alot of your recipes use chocolate chips, what brand would you recommend for chocolate chips that are pretty healthy but not too expensive?

    • Nicole says

      I made these muffins last night. Didn’t turn out the way I wanted them too. Maybe because I used all purpose four instead of almond flour? Or maybe because the directions say to “Combine all ingredients,” when really it should say “Combine the dry and wet ingredients separately.” Either way, the results was a THICK dough. Kind of a mess. I baked it anyway after adding the fruit and didn’t like the consistency. Overall, I won’t make this recipe again…my boyfriend liked them, but I think chocolate and raspberries can make any screwed up muffin mix taste great.

  96. Rachel C says

    These muffins make AMAZING cookies. Just leave out the raspberries and spoon onto cookie sheet. Bake for 8ish min at 350. Seriously. So good.

  97. Maydo says

    I made these and my husband went crazy over them. I was absolutely amazed at how easy it was …this was my first time baking…I love all your recipes! I also have made the raw cookie dough several times (baked them) – an absolute hit!

  98. Anna says

    I know this post is almost 2 years old but I just made these! All I had was almond meal and they turned out fabulous! Kids love them and they are the best grain free muffins I have tried so far! Love your site….you are my go to for treats like this! Can’t wait until your cookbook is available!

    • Megan says

      I haven’t had the best luck using flax eggs in almond flour recipes… the result is usually very gooey, like the centers are undercooked.

  99. Amanda says

    Hey ‘Megan! I have tried a couple of recipes on here and I have loved all of them. I noticed that you use almond flour a lot which is great! But I was wondering what your thoughts on chick pea flour are? Would it still be grain free? Would the nutritional value still be high? And would it affect the taste of a recipe like these muffins too much? I

    • Megan says

      I’ve never tried chickpea flour, so I have no idea how it would affect the taste or texture. A lot of people who avoid grains tend to avoid legumes, too, but it chickpeas are technically grain-free. Perhaps I’ll try experimenting in the future!

  100. Gianna says

    Hi Megan,

    I love your site! Thank you for sharing your helpful and healthy recipes. I was just diagnosed with Crohn’s and I have been experimenting with grain-free flour. I have recently bought Coconut flour. Would I be able to substitute the Almond flour for Coconut flour in this recipe? Please let me know. Thanks! :)

  101. Hayley says

    I made these yesterday and they are awesome! Although I feel that I could go with halving the amount of honey next time. They weren’t too sweet, I’m just trying to eat less sugar and I think they’ll be sweet enough still. I just ground up whole almonds in my blender and they worked perfectly and look just like these muffins! Thanks Megan, will def make again!! :)

  102. sue says

    If you don’t have muffin liners I just used a little square of baking paper in each spot in the muffin tray. Works a treat and looks classy!

  103. Maxine says

    I love all your recipes! I’m going to try these out and freeze them for post-baby snacks. Just curious if you think adding in maybe a cup of chopped kale would ruin them…I have a picky 2 year old and love sneaking in veggies anywhere I can.

    • Megan says

      Kale has a pretty strong flavor, so I’d try something more mild, like spinach, to see how that works first. Let us know how it turns out!

  104. Sydnee says

    I just made a batch of these but replaced the raspberries with blueberries since thats what I had. They are delicious! If I make them with blueberries again, I think I’ll cut the honey by half to cut back on the sweetness. I definitely want to try these again with raspberries. Thank you for sharing!

  105. janet75@gmail.com says

    I made these for breakfast this Father’s Day. It’s the first time I’ve ever baked with almond flour. My husband couldn’t stop raving about them. Thanks for sharing.

  106. Linda says

    This Raspberry Chocolate Chip Muffin Recipe sounds so good. However, I can not have any kind of vinegar because of the diet I am on. Can you suggest anything else I can use in place of the apple cider vinegar? Thank you.

  107. Jean says

    I had blackberries so I used them instead of raspberries. These muffins were absolutely amazing!!! I cannot wait to make them again. Seriously, I am in love! haha…Thanks for sharing this recipe and all of the others. Great website!

  108. Racheal says

    Hi Megan,
    Based on ayurveda, you can’t heat up honey. Do you have any other option to sweeten this muffin? Maple syrup work? Please give me reply……

  109. Melissa says

    Wow!!! I picked my raspberries and used all organic ingredients and these were soooo amazing! My husband is raving about them. Thank you so much for this healthy gift!

  110. Melissa says

    Oh and I should mention I ground up almonds as suggested with meal. Perfect texture! Just lovely

  111. Melissa says

    I made these, but used (fresh) cherries instead of raspberries. DELICIOUS! And everything I was looking for in a muffin recipe. I cooked mine a few minutes longer? They were super moist still and didn’t seem completely done at 15 minutes, but that could be my oven? Either way, I am stoked with the recipe and will use it time and time again. Thanks!

  112. Abbie says

    I swapped out blueberries for the chocolate chips (using as much as 1 cup of blueberries), and added the zest of 1 1/2 lemons and lemon juice instead of the ACV. A perfect substitute for an old favorite berry coffee cake, that was made with few heat flour! Thanks a bunch!!!

  113. Kate says

    I’ve made these muffins twice exactly as per the recipe and both times the result hasn’t been that great. While they taste good, the texture is very coarse and crumbly and the middle is too moist and mushy. Any suggestions on what to do? I even baked them closer to 23 minutes, not the 15 in the recipe. thanks!

  114. Katie G says

    I love this recipe! I also use only 2 Tbsps of honey and think they taste just as perfect. Everyone always asks for the recipe so i make sure to send them to your site not only to get this one but to check out all of your recipes, havent had a bad one yet :)

  115. Sylvie says

    Hi Megan,
    absolutely LOVED these muffins !
    I’ve only just discovered your website and all your recepees and I’m trying them one by one !
    I loved these so much that I finished them all by myself !!! and in a few days…..
    and without gaining any weight :-)
    Thanks so much Megan !
    You’re doing a great job here !
    God bless you and your family !
    Love from the Netherlands !

  116. peta says

    hi my son is allergic to nuts and nut flours … he is ok with coconut flour… will the recipe work if I substitute almond flour for coconut..

  117. says

    I made these yesterday & what a tasty treat. The only thing I did differently is before adding the raspberries & chocolate chips to the batter I put a small amount of batter in each of the tins before filling the tins with the completed batter. This keeps from having a soggy bottom.

  118. Janet says


    Oxalate levels in foods are classified as low, moderate, high and exceptionally high. If you’re a kidney stone sufferer, you want stay in the low to moderate category as much as possible. Eating foods in the exceptionally high range is pretty risky. I have read, but am not an expert, on the fact that oxalates are also linked to other diseases such as autism, chronic fatigue, fibromyalgia, IC, acne & the list goes on. Not a doctor or an expert, but as a kidney stone sufferer I just wanted to advise that almonds are in the exceptionally high category. I love almonds (I live in CA’s central valley where they’re grown), but I’ve stopped eating them, along with chocolate, tea, peanut butter and everything else I love. Sorry to be a downer… just don’t want ppl using almond meal with reckless abandon without being informed.

  119. tanya says

    Hi there,
    I made these muffins with Coconut flour instead of almond and the batter was just crumbs, I am assuming it was the flour that caused that. What is the consistency of the batter supposed to be like? Runny? wet? thick?

  120. Joyce says

    The recipe was a disaster for me. I double checked the ingredients and amounts and still the batter is powder. I added an extra egg, an extra 1/4 cup butter and 1 cup water and still not a batter. How did you get the batter moist???

  121. Wendy says

    Mmmmmmmm, just made these. These are soooooo good. Not too sweet, just the right moisture, nice crumb. And super easy!

  122. Alma says

    I’ve made these multiple times now, both with store bought almond flour and homemade almond meal and they always turn out delicious! As usual, your recipes never disappoint!! Thank you :)

    • says

      Seriously the best muffins ever!! Made them for valentines and have been asked to make them again. Had only frozen organic raspberries (not enough) and strawberries so I mixed them 1/2 and1/2. I let them thaw, drained the juice and saved. With the juice I added a 1/2 cup of fine shredded coconut then added some on top of each muffin before baking. Gave the coconut a pink color and when toasted made the muffins even better! (If that is possible?)

  123. sealeats says

    Do these freeze well? I like to make a double batch and freeze them, so I always have a quick healthy option for snack or breakfast.

  124. Marie says

    Hi, I am making these muffins right now cause they look great! However my batter is very thick! Not at all like yours in your picture. There seems to be too little liquid to balance the dry ingredients. Did you add any water? Thanks so much! :)

  125. Danielle says

    Just made these. Seriously the last muffin recipe I will Ever need. Bless you!! I get bad cravings for sweets, and these totally hit the spot. I was a little short on the almond flour, and threw in some coconut flour to compensate. Also was a little short on honey, threw in a little pure maple syrup to compensate. And used part of an 88% dark chocolate bar, chopped up instead of chocolate chips. Omg, amazing. Thank you for this recipe!!

  126. says

    A friend gave me this recipe a few weeks ago. I am lucky and my family doesn’t have grain allergies, so I made these with all purpose flour. They were delicious! The combination of raspberries and chocolate chips was Perfect!
    Thank you for posting this great recipe.

  127. Jenny says

    Hi Megan,

    I’ve made these and they are sooooo delicious and like you said, I don’t feel too bad about eating them because of the natural ingredients. I did not get 12 muffins, I only got 8. Am I doing something wrong or is my muffin bigger than yours. They fit in the muffin pan perfectly and was not too big, so I don’t know why I’m not getting 12. Any thoughts?

  128. Monique says

    I’ve made gazillions of different grain free muffins over the years, but I have to say, these were by far the BEST! Even my daughter who describes Paleo baking as “grain free, refined sugar free, taste free” admitted that these were amazing! Thank you so much! Fantastic and will be our go to muffin recipe now !

  129. Sara says

    Hands down one of my favourite recipes. These are so delicious and turned out perfectly…I am so glad they exist!

    Did you store them in our out of the fridge?

  130. Bern says

    Everyone who ate these muffins loved them! I’m not GF but I made these for a friend who is and she just adored them. I couldn’t find my frozen raspberries so used blueberries and they were terrific as well.

    The mixture raw, didn’t taste all that nice but cooked – delish!!! Definitely a recipe to make again.


  1. […] Chocolate-Raspberry Muffins – frankly, this girl is genius.  I made these with frozen raspberries, but cannot wait to make it again when raspberries are in season!  I might even get enough on my own backyard bushes this year to make a batch. […]

  2. […]  Probably my absolute favorite muffin was a raspberry muffin recipe I found on Detoxinista.com. I used fresh raspberries and they were delish! She also used chocolate which I don’t care for with fruit so I obmitted. Click here. […]

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