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!
Why You’ll Love Them
Almond flour is 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 and satiating fats that will leave you feeling full for hours. They make a great breakfast or snack on the go.
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 it.
I think this new version is much improved, both in taste and texture.
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.
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.
Raspberry Chocolate Almond Flour Muffins
- 1 ¾ cups blanched almond flour (181 grams)
- 4 large eggs , at room temperature
- ¼ cup coconut oil , melted (53 grams; butter also works)
- ½ 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)
- ½ teaspoon sea salt (3 grams)
- 1 cup fresh raspberries (118 grams; or use thawed from frozen)
- ½ cup chocolate chips (95 grams)
- Preheat oven to 350ºF 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.
- Nutrition information is for 1 muffin. This is automatically calculated and is just an estimate, not a guarantee.
- 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, you can replace it with tapioca or corn starch. If you decide to leave it out, the muffins might have a small dip in the center, but they will still taste amazing.
- If you would like to use less oil in this recipe, remember that the muffins will be more likely to stick to the paper liners that way. The oil is added mostly for that purpose– to release the muffins from the cups.
Update Note: This recipe was recently updated to create a fluffier result. 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 raspberry almond flour muffin recipe, please leave a comment below, letting me know how you like it!