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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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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

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!

4.7 from 39 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.
Ingredients
  • 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
Instructions
  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.
Notes
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?

179 comments to Raspberry Chocolate Chip Muffins (Grain-free)

  • This looks very delicious. The homemade almond flour is a very good idea because almond flour from the store is just too expensive.

  • Shelley

    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

  • Vidya

    Hi!
    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?

  • James Bennett

    CAN YOU SUBSTITUTE ALMOND FLOUR FOR COCONUT OR RICE FLOUR?

  • Meg

    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.

  • Allison Crouch

    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.

  • Allison Crouch

    Oh yeah, and I used maple syrup because i didn’t have any honey. Went off without a hitch, FYI.

  • daniela

    Hi Megan,

    how many calories a muffin?

  • Jennifer Tu

    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?

  • Doruk

    Hey Megan, can we use coconut flour instead of almond flour :)

  • Jill Heather

    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!

  • ChristinaH

    Trying these tonight!

  • Monica

    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 !!

  • Errin Smith

    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!)

  • Courtney Grace

    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!

  • Brooke

    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?
    Thanks!

  • Brooke

    Also, can u speak to the ‘healthy-ness’ or ‘unhealthy-ness’ of coconut oil?
    Thanks so much!

  • Christine

    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!

  • Sarah

    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?

  • JT

    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.

    Wow.
    Wow!
    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,
    JT

  • glenda

    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!

  • Jenny

    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!

  • breanne

    These are so amazing! I have made many of your recipes and they are all so simple and delicious!

  • Misty

    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!!!!

  • Summer

    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!

  • Amelie

    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!

  • Liliane Styan

    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?

  • janet

    Is one tablespoon of vanilla correct? Shouldn’t that be one teaspoon?

  • Amy

    Wow- made these for breakfast this morning, best grain free muffins ever!

  • Leah

    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.

  • Jo

    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!

  • 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!!

  • Bex

    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!

  • 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.

  • kelly

    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.

  • Marissa

    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.

  • 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…

  • Lynda

    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.

  • Jenny

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

  • Lynette

    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.

  • Abby

    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?

  • Tracy Lynn

    Would flax eggs work in this recipe??

  • Ok. So, unableached all-purpose flour is not a substitute for almond flour at all. Super sad right now :(

  • Rachel C

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

  • Maydo

    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!

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