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
Ingredients:
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
Directions:
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!
- 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
- Preheat oven to 350F and line a muffin tin with 12 paper liners.
- 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 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.
- Allow to cool in the pan for 15 minutes, then remove to cool completely.
–
Reader Feedback: What’s your favorite muffin flavor? Do you like sweet & tart combinations?
Mmmm! As you know, lemon poppyseed is one of my top flavours, but I’m so glad you DIDN’T take my suggestion and made these instead because they sound amazing!
Wow, you did outdo yourself, these look amazing! I wish I had some for my snack later!
Yum! Raspberry and chocolate is the best combo ever!!!!
These sound WAY too good. I will be making these for sure! Especially since I picked up so many raspberries this weekend.
We just went to a farm and picked raspberries (and blackberries and strawberries) yesterday; these would be perfect to use them in!
These look fantastic, I think it would be very hard to eat just one!
Oh man, these look great! I don’t like raspberries, but I’m sure strawberries would make a suitable replacement
Yep, I’m pretty sure that will taste AMAZING.
Or cheries
. That my plan anyway
Have you tried these with flax eggs? I’ve tried to sub eggs out for flax eggs before in grain-free recipes and not always with great success. Curious to hear your thoughts!
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!
I just made these…. AMAZING!!
I might have to hide them from myself!
I’m so glad you enjoyed them already!
Wow, I don’t even like muffins but these look incredible!!
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!
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!
I bet they’d be delicious without the honey, too!
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.
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.
These look gorgeous
I am a good-combo freak so I wonder about using dried, soaked fruit instead of the fresh, along with the flax egg! Dried cherries could work nicely.
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!
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.
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!
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!
I’m so glad you’ve been enjoying the recipes, and thanks for letting me know! These muffins are one of my favorites!
How many calories are these muffins? I’ve eaten too many today.
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!!
That sounds AMAZING.
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!
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!
I used froz. berries, defrosted, and they were delicious! But they also fell in the middle a little ~ suggestions?
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!
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?
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!
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!
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!
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!
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?
The vinegar is the acid that reacts with the baking soda, helping the muffins rise. You could use lemon juice instead!
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.
You know what would be amazing on top of these muffins? Organic Coconut Cream
Hi, what I could you sub for almond flour due to nut allergies? I have most gf flours. Thanks!
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!
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.
These are AMZING!! I substituted applesauce for butter as in other recipes and they turned out awesome. Thanks for sharing!
These look amazing! I am on the wheat belly diet and cannot have honey. Can you recommend a substitute?
Which sweeteners are you allowed on the Wheat Belly diet?
Stevia, xylitol, erythritol, and sucrose. I am new to baking with alternative sugars and the last blueberry muffins I made were not good.
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.
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!
For some reason, I just got this ping back. Wish I’d gotten it sooner b/c theses muffins sound delicious, and we have a little picky eater who I think would love them.
Chocolate chips are always a great addition! 
For some reason, I just got this ping back. Wish I’d gotten it sooner b/c theses muffins sound delicious, and we have a little picky eater who I think would love them.
Chocolate chips are always a great addition! 
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
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!
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.
I’m not crazy about anything coconut. Is there a substitute you would recommend? Can’t wait to make these. They sound delicious.
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!!!
Yes, of course!
Awesome, I didn’t know if the cranberries would be TOO tart and kill the flavor over all! I’m so excited! Off to make them now!
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…
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!
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!
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!
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!
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!
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!!
Alissa
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!
[...] This recipe was adapted from Detoxinista [...]
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!!!!
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?
I’ve never tried it myself, so you’ll have to experiment and let us know!
[...] slightly adapted from Detoxinista.com [...]
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!
[...] Detoxinista’s Raspberry Chocolate Chip Muffins – made with almond flour and dairy free, soy free, chocolate chips [...]
Husband is a fan. I am not. Guess, its due to me being used to all the sugar packed muffins.
I made one batch of blueberry, one of cranberry orange. Both turned out great. Thanks!
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!
I tried to make these, but mine were so dry! I am not sure what I did wrong. I used coconut flour. Do you think that matters?
Yes, that seriously matters! Coconut flour is VERY different from almond flour. You can check out my Strawberry Cupcake recipe if you’d like a correct ratio for coconut flour. You’d only use 1/2 cup of coconut flour plus 4 whole eggs to get the right moisture level.
http://detoxinista.com/2012/07/strawberry-cupcakes-grain-free/
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!!!
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.
I made these this morning and mine came out really greasy. :-/
( I think if I just used the chocolate chips it would taste ok.
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’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!
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.
In my experience, flax eggs don’t work well with almond flour muffins. They’ll be mushy!
[...] Important: I can’t take credit for this grain-free muffin masterpiece. Please thank The Detoxinsta. [...]
Why the apple cider vinegar?
It acts as an acid and reacts with the baking soda for a better rising effect.
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!
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!
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?
Thanks!
Amy
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!
[...] 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. [...]
[...] BartosovaThis one is my favorite right now:http://kimberlysnyder.net/blog/2…And for a dessert:http://detoxinista.com/2012/06/r…Embed QuoteComment Loading… • Just now Philip Johnson, AgitatorAgitatormaking [...]
Can i sub in the eggs for flax-eggs since i am a vegan
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.
Hello! I was wondering if I could sub out Oat Flour for the Almond Flour?
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.
[...] found a recipe online http://detoxinista.com/2012/06/raspberry-chocolate-chip-muffins-grain-free/ but adjusted it a little…recipe [...]
Hi where can I find the nutritional breakdown for your recipes ???
Please see my FAQ: http://detoxinista.com/frequently-asked-questions/
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!
[...] 4/25: B: Raspberry Chocolate Chip Muffins (These are seriously amazing.) L: Eggs scrambled with vegetables S: Strawberries w/dairy free [...]
[...] already have in my pantry. Tonight I made a modified version of Detoxinistia’s delicious Raspberry Chocolate Chip Muffins. This has been one of my go to recipes the past few months. After going gluten and dairy free I [...]
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!
[...] gave me 3 pounds of almonds so I'm going to make almond flour and bake something with it (possibly these muffins). __________________ Start date: 1/1/13 My diet blog: All Things New ~ See my Onederland pics [...]
[...] gave me 3 pounds of almonds so I'm going to make almond flour and bake something with it (possibly these muffins). __________________ Start date: 1/1/13 My diet blog: All Things New ~ See my Onederland pics [...]
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
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
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!
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!
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!
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!
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!