Raspberry Chocolate Chip Muffins (Grain-free)

I’ve really outdone myself this time.

raspberry chocolate chip muffin

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.

mixing raspberries and chocolate chips into the muffin 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.

baked raspberry chocolate chip muffins in a muffin tinThe final muffins should be golden brown around the edges and firm in the center.

raspberry chocolate chip muffin

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

inside of raspberry chocolate chip muffinsI 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!

4.76 from 57 votes
Print
Raspberry Chocolate Chip Muffins (Grain-free)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Grain-free and naturally sweetened, these muffins are packed with sweet & tart flavors! A perfect breakfast or afternoon treat.

Course: Breakfast
Servings: 12
Calories: 222 kcal
Author: Detoxinista.com
Ingredients
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 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.
  5. Allow to cool in the pan for 15 minutes, then remove to cool completely.
Recipe 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?

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Comments

Joyce

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???

Wendy

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

Alma

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 🙂

    Cara

    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?)

sealeats

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.

Marie

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! 🙂

    Danielle

    My batter turned out VERY thick as well. I just dropped it in by the spoonful, and it baked up just fine 🙂

Danielle

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!!

Renee

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.

Jenny

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?

Monique

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 !

Sara

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?

Bern

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.

Audrey

Success with oat flour using only 1 cup of it! 🙂
These are delicious! Thank you for all your wonderful recipes!

Brynda

My 13-year old daughter made these for me on Mother’s Day. AMAZING!

Sydney Brown

I love bakins, so I absolutely love making these delicious muffins for my family! The raspberry chocolate combo is so good! One of my favorite Paleo sweet treats! Thank you! 🙂

    Sydney Brown

    I meant that I love “baking!” 😉

Petra

I substituted the honey for sugar free maple syrup, otherwise I made exactly this recipe. ItM as divine!!!! Yummo! I did take one commenters suggestion to put a little but of the mxutre in without raspberries or choc, (about a teaspoon full) so you get an ungoo-y bottom. Perfect!! A really easy go-too recipe. I wish I knew the carb content! Lol! Thankyou for this wonderfull recipe!

Jacqueline

I just made a batch of these muffins and there ready to go in the oven.. The only thing is that my batch only made 12 .. I stuck to the exact amount in the recipe.. Wondering where I went wrong.,as I don’t want to have to double the recipe next time

    Jacqueline

    Sorry I meant to put only made six not 12 ?

Todd

I made these using almond flour from the pulp of almomd milk after dehydrating and putting it in a food processoe. The batter came out thick. Any suggestions to thin out the batter?

Teri @ Inspired Mama

I’ve made these a couple times. They are so good! Maybe too good – I eat like 4 a day. They also work with flax eggs instead of eggs.

Melanie booth

I have tried these, my batter looked nothing like your, mine was really thick and quite dry and pale in colour, I followed the recipe to the dot.
They also didn’t bake well taking twice as long as said, any ideas???

    sarah

    Hi Melanie, I have just put these in the oven. The change I made was to use ghee, the batter looked the same as above, I’ll let you know how they bake.

    Kat

    Hi Malanie – my batter came out very dry, too, like a crumb topping. I added 1 1/4 cups of milk, and that didn’t help much. Went ahead and put them in the oven, hoping the juice in the raspberries and the chocolate chips would help. Nope. Even doubled the baking time because they were still soft.

Jenn J

When I bake with almond flour I use squares of parchment paper as my muffin liners. I find that the muffins still stick to store bought cupcake liners, but pop right out of the parchment.

Allison

Anyone know if these would work with buckwheat flour? Also, wondering if frozen raspberries would work or if that might add too much moisture.

Elisa

Hi Megan, sounds like a super nice idea for a snack or quick breakfast! Do you know the max shelf live of these or is it possible to freeze them once completely cooled?

Laurie

Seriously amazing! These are so delicious! Thanks so much for a great recipe!

Leanne Hanley

Made these last night, very yummy, but I don’t think I baked them long enough. They still seem very soft. I would do them 5 mins longer the next time. Perhaps it is because I used coconut oil rather than a butter? Might try butter next time.
The combo of chocolate and raspberries is wonderful.

Bella

I make these all the time ❤️ My husband and coworkers love them

Andrea

We made these with wild raspberries (wine berries) we picked from our property and they are delicious! Thanks so much for your awesome recipes!

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