Raspberry Chocolate Muffins (Gluten-Free!)

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These Raspberry Chocolate Muffins are quick and easy, made with protein-rich almond flour. I love how fluffy they are, while being 100% gluten-free!

raspberry chocolate muffin cut in half to show texture

Benefits of Baking with Almond Flour

I love baking with almond flour because it’s a nutrient-rich option, with more protein than white flour. It’s perfect for those who follow a gluten-free or Paleo diet, because it’s easy to use and you can even make homemade almond flour yourself!

As written, each muffin has 6 grams of protein, along with satiating fats that will leave you feeling full for hours. They make a great breakfast or snack on the go.

close up texture of the baked muffin

How to Make Raspberry Chocolate Muffins

This is an easy 1-bowl recipe, so you’ll need only about 10 minutes to stir this together before it’s ready to bake. If you’ve tried this recipe before, you may have noticed it got an update, but I’ll leave the old recipe in the notes below if you miss that one.

I think this new version is much improved, both in taste and texture.

chocolate chip muffin batter going into the muffin pan

Here’s what I’ve learned from experimenting with almond flour muffins:

  • The more eggs you use, the more cake-like and fluffy the texture will be. This recipe used to call for 2 eggs to 2 cups of almond flour, and that resulted in a denser, more biscuit-like texture. The updated version is much fluffier, without being egg-y.
  • Reducing the oil will make the muffins stick badly to the paper liners. It’s nearly impossible to remove almond flour muffins from a paper muffin liner if you omit the oil, and every tablespoon you add makes it easier.
  • Adding oil to this recipe makes the muffins sink in the middle, so that’s why I’ve added a touch of arrowroot starch to this recipe. The muffins don’t sink with this addition, but if you don’t have any starch on hand, they are still delicious without it. Just be warned about the sinking.

I like to stir the chocolate chips into the batter so that they are evenly distributed, but then I push the raspberries into the individual muffin cups. This makes for cuter muffins, I think, and it also lets me leave a few muffins “plain” for my kids– who don’t like raspberries.

pushing raspberries into the muffin pan

These muffins won’t rise up into a beautiful dome on top, but I think the flavor makes up for it! I hope you’ll try them and let me know what you think.

before and after baked raspberry muffins in pan

raspberry chocolate muffin cut in half to show texture
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4.8 from 73 votes

Raspberry Chocolate Muffins (Gluten-Free!)

These Raspberry Chocolate Muffins are made with protein-rich almond flour, and turn out surprisingly light and fluffy! I love the sweet and tart flavor combination.
Course Breakfast
Cuisine gluten-free
Keyword almond flour muffins, raspberry chocolate muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 235kcal


  • 1 3/4 cups blanched almond flour (181 grams)
  • 4 large eggs , at room temperature
  • 1/4 cup coconut oil , melted (53 grams; butter also works)
  • 1/2 cup maple syrup (151 grams)
  • 1 teaspoon vanilla extract (4 grams)
  • 1 tablespoon arrowroot starch (8 grams; or use tapioca-- see note)
  • 1 teaspoon baking powder (5 grams)
  • 1/2 teaspoon sea salt (3 grams)
  • 1 cup fresh raspberries (118 grams; or use thawed from frozen)
  • 1/2 cup chocolate chips (95 grams)


  • Preheat oven to 350F and line a muffin tin with 12 muffin cups.
  • In a large bowl, combine the almond flour, eggs, coconut oil, maple syrup, vanilla, arrowroot, baking powder, and salt. Stir well, breaking up any clumps until the batter is smooth. Stir in the chocolate chips.
  • You can fold the raspberries into the batter now, if you want them to be broken up and distributed evenly through the batter. Or, you can push the whole raspberries into the muffins after the batter is in the muffin cups-- it's your choice! I push 2-3 whole raspberries into the batter after I've already distributed it into the muffin cups, so I can leave a few "plain" chocolate chip muffins for my kids to eat. (They don't like raspberries.)
  • Using a 1/4 cup to measure, drop batter into muffin liners. Add the raspberries to each muffin cup if you haven't already stirred them into the batter. Bake for 20 to 25 minutes at 350ºF, until the tops are lightly golden and the centers feel firm to a light touch.
  • Let the muffins cool completely before serving. These muffins are moist, so I recommend storing anything you don't eat on the first day in the fridge. They should keep well in an airtight container in the fridge for up to 5 days.



  • This recipe works best when the ingredients are at room temperature, so the coconut oil doesn't harden as you try to stir together the batter.
  • I add a small amount of arrowroot starch to this recipe to prevent the muffins from sinking in the middle after they are baked. If you don't have arrowroot starch on hand, you can leave it out with delicious results, but the muffins might have a small dip in the center.
  • If you would like to use less oil in this recipe, keep in mind that the muffins will be more likely to stick to the paper liners that way. The oil is added pretty much only for that purpose-- to make the muffins release from the muffin cups.


Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 124mg | Potassium: 99mg | Fiber: 3g | Sugar: 14g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
Nutrition information is for 1 muffin. This information is automatically calculated, and is just an estimate not a guarantee.

If you came here looking for the original recipe, here’s the one I posted back in 2012:

  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup honey
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar (this helps them rise)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • 1 cup fresh raspberries (or thawed from frozen)

Mix the first 8 ingredients together until smooth and thick, then fold in the chocolate chips and raspberries. Use a 1/4 cup measure to drop the batter into the lined muffin pan, and bake for 20 to 25 minutes at 350ºF until golden on top. These muffins will be denser and less fluffy than the newly updated recipe above.

If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

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

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Angela @ Eat Spin Run Repeat

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! 🙂

Danielle @ Clean Food Creative Fitness

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. 🙂


      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.


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


    Or cheries :). That my plan anyway

Gabby @ the veggie nook

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! 🙂

Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit

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.

Ana @ BraveLilJuicer.tumblr.com

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. 🙂


      Same thing happened to me. I had to add about 3/4 cup of milk to thin them out into more of a muffin batter. They taste good but my husband suggested I add more honey or sugar next time. The frozen raspberries maybe weren’t as sweet as they could be. Thanks for sharing the recipe.

Lauren Gettinger

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!!


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?

Becky from MI

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!

Lauren Gettinger

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?

    Megan @ The Detoxinista

    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!

Mary Beth

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.


    Hi Mary Beth,
    I have just tried to make this with chia eggs and thawed raspberries. The mixture was a bit on the dry side not as moist as when I use eggs. Were yours more moist since you used cranberries smoothie that you made in a blender?


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.


    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!


      just put them in the oven.


      just tried them. i used lemon juice instead of the applecider vinegar. they passed the hubby test! the blueberries were perfect.
      will definitely be making these again.


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!

Heather Eats Almond Butter

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! 🙂

Heather Eats Almond Butter

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.

Jennifer Mitch

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!


      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….


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!!


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!


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! 🙂

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