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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

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!

LizAshlee

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!!!!

Danielle

These sound WAY too good. I will be making these for sure! Especially since I picked up so many raspberries this weekend.

jen

We just went to a farm and picked raspberries (and blackberries and strawberries) yesterday; these would be perfect to use them in!

jeanne

These look fantastic, I think it would be very hard to eat just one!

Lisa

Oh man, these look great! I don’t like raspberries, but I’m sure strawberries would make a suitable replacement 🙂

    Megan

    Yep, I’m pretty sure that will taste AMAZING. 🙂

      Rosita

      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.
      Thanks,
      Rosita

        Megan

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

    Natalia

    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!

    Megan

    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! 🙂

Morgan

I just made these…. AMAZING!!

I might have to hide them from myself!

    Megan

    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!!

Kibby

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!

Angela

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!

    Megan

    I bet they’d be delicious without the honey, too! 🙂

Christina

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.

Karla

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.

Bethany

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!

    Megan

    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. 🙂

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!

Jessica

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! 🙂

    Megan

    I’m so glad you’ve been enjoying the recipes, and thanks for letting me know! These muffins are one of my favorites! 🙂

Angelique

How many calories are these muffins? I’ve eaten too many today.

Cheryl

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!!

kate

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!

    Megan

    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!

      Karla

      I used froz. berries, defrosted, and they were delicious! But they also fell in the middle a little ~ suggestions?

        Megan

        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!

    Aileen

    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!

Allyson

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!

Michele

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!

Stacey

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!

Tricia

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.

Cora

You know what would be amazing on top of these muffins? Organic Coconut Cream 🙂

Christina

Hi, what I could you sub for almond flour due to nut allergies? I have most gf flours. Thanks!

    Megan

    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.

Alison

These are AMZING!! I substituted applesauce for butter as in other recipes and they turned out awesome. Thanks for sharing!

Nicole

These look amazing! I am on the wheat belly diet and cannot have honey. Can you recommend a substitute?

    Megan

    Which sweeteners are you allowed on the Wheat Belly diet?

Nicole

Stevia, xylitol, erythritol, and sucrose. I am new to baking with alternative sugars and the last blueberry muffins I made were not good.

    Megan

    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.

    sandi

    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!

      sandi

      just put them in the oven.

      sandi

      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.

Candra

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! 🙂

Sylvie

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

Maria

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!

Kristina

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.

Vanessa

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!!!

    Megan

    Yes, of course!

      Vanessa

      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!

Nichole

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…

    Megan

    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!

      Krissy

      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….

Mutaal

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!

Leanne

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!

Pam

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!

Paige

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!

Alissa

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

Deshia

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!

Rutheta

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!!!!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter