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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4.78 from 68 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

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

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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Comments

Corinne

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?

    Megan

    I’ve never tried it myself, so you’ll have to experiment and let us know! 🙂

Ana

I made this recipe today and it was just so delicious! I didn’t add in the raspberries, and used cacao nibs instead of the chocolate chips. This recipe only yielded 8 muffins, but might be because of the skipped raspberries? I don’t know, but they still came out yummy! Definitely a recipe to make again!

C.S. Reed

Husband is a fan. I am not. Guess, its due to me being used to all the sugar packed muffins.

Anne B

I made one batch of blueberry, one of cranberry orange. Both turned out great. Thanks!

Denise

I love reading your blog!!!! Thank you for the great ideas and recipes! I made these muffins and they are tremendous! I’m hoping my 4 and 2 yr old agree this morning!

Jackie

I tried to make these, but mine were so dry! I am not sure what I did wrong. I used coconut flour. Do you think that matters?

Jenni

Looks great! How do these tie in to the food combining theory? I am reading that fruit should be on its own… How des that work with baked goods? Do you adhere to the food combining theory? Thanks!!!

Jenn

I make muffins every day but the environmentalist in me won’t allow me to use liners. Instead, I oil and flour the tins — the flour really helps. Also, I make sure there is no fruit (banana, raspberry, etc) on the bottom – and I try to not have fruit on the sides, too, though that’s not as Important as the bottom.

Jeni

I made these this morning and mine came out really greasy. :-/
I used earth balance and blueberries. My blueberries were partially thawed, but that wouldn’t account for all the grease. I had to cook longer than 15 min also. I hate coconut oil, but wondering if that would make the consistancy different.
Also, people tell me that coconut oil doesn’t taste like coconuts…I beg to differ. I have organic extra virgin. But some say use refined oil…which I don’t think would be very healthy. Please help clear up confusion.
Thx. 🙂 ( I think if I just used the chocolate chips it would taste ok.

    Megan

    I’d say real butter would be a better substitute for coconut oil than Earth Balance. Most baking recipes recommend avoiding margarine because it affects the results, and that would probably contribute to an oily muffin.

    I only use extra virgin coconut oil for baking, so I couldn’t tell you how the refined version compares! I don’t taste the flavor in these muffins, but I do love the taste of coconut, so maybe I just don’t notice it!

Kristen

These look great! May try to make them for VD tonight. Sorry if this has been asked before, but do you think I can use flax eggs? I don’t have any eggs on hand.

    Megan

    In my experience, flax eggs don’t work well with almond flour muffins. They’ll be mushy!

Cam

Why the apple cider vinegar?

    Megan

    It acts as an acid and reacts with the baking soda for a better rising effect.

Sonya

Made these (with blueberries) and the turned out great. I gave some to my parents who are grain free and my paleo husband and everyone thought they were winners. Thanks for sharing!

Felis Silvestris

I made these tasty muffins today afternoon with golden syrup instead of honey and a chopped banana because we ran out of berries. I like these better than coconut flour muffins. The baking time was 20 minutes because they were still soft when I checked at 15 mins. If I can stop myself eating them all I might take some to work tomorrow! 🙂

Amy

Hi Megan,

I love your site and look forward to baking these muffins!

I think I have candida so I’m trying to be careful about what I eat. Should I omit anything from this recipe?

Thanks!

Amy

    Megan

    Hi Amy! It depends on the candida cleansing approach that you’re following– some do not recommend chocolate or any type of sweeteners, but others do allow for honey. I’d look at your plan, and the ingredients that you’re allowed, and go from there! Best of luck!

Denise

Can i sub in the eggs for flax-eggs since i am a vegan

    Megan

    Flax eggs don’t work very well in muffin recipes that call for almond flour. In my experience, the result is gooey and under-baked, regardless of how long you bake them. That being said, it will still be tasty, just not the same result as if you were using traditional flour and flax eggs.

Zoe

Hello! I was wondering if I could sub out Oat Flour for the Almond Flour?

    Megan

    In my experience, oat flour cannot be substituted for almond flour. I’d recommend finding a more traditional flour-based recipe and working from there.

Patti

Hi where can I find the nutritional breakdown for your recipes ???

Ashleigh

I made these for breakfast Sunday. Very, very yummy. I halved the recipe since it was just the two of us, but now wish I hadn’t. They satisfied the grain cravings, even with my husband on the couch chanting “waffle house” as I made them. Thank you!

Caroline

I just made these, and they were AMAZING! I didn’t have raspberries so I added organic dried cranberries and sliced raw almonds. I also added in a little coconut and banana because I could 🙂 will definitely be making these again- the consistency is perfect! 5 stars!

Natalia

Attempting a gluten free nut free version as im allergic to both almonds and sunflower seeds. First batch i added 4 oz pureed pear + 3/4 water theycame out more like a dense scone. Next batch i added more water, enough to make it drip thickly from the spoon. Havent eaten those yet but they sunk as they cooled and became more dense to the touch.

For my flours i used 1/2 cup each coconut, gf oat, flax, and garbanzo. I think it needs more leavener. I am also alleric to eggs so i replaced them with ener-g. I shall keep experimenting 🙂

    Rebekah

    if you are allergic to eggs, try using flax eggs as a substitute. They work great. Here is the recipe:1/4 cup flax seeds, thoroughly ground in food processor, while still running, gradually add 3/4 cup + 2 tbsp of water. Let run for 5 mins or so. Makes about 1 cup. 1/4 cup of mixture is the equivalent of 1 egg. Flax eggs can be store in the fridge for up to 5 days.
    Hope this helps…I also used a mixture of almond and brown rice flour

KC

I made these for my family last night. I used flax “eggs” and they turned out fantastic! I also made them in the mini muffin tin. The family ate them all in seconds!

Rebekah

I love making these muffins and my 3 year just gobbles them up…I just made them again this morning and ran out of almond flour so I used 2/3 cup of the almond flour I had left and the rest I used brown rice flour…They turned out even better then before. I also used dark chocolate chips and mixed berries…so yummy!!
Thanks Megan for all your great recipes and ideas!

Laura

Hello! I just made these and made a few substitutions
Flax eggs for eggs (2 tablespoons ground flax with 6 tablespoons warm water)
Brown rice syrup for honey
1 cup almond meal and 1 cup spelt flour
Oh and I only used about a couple of tablespoons of chocolate chips as that’s all I had.

They turned out really yummy, but the mixture was a little sticky and the end result was a little oily, so next time I would probably try subbing out some of the coconut oil for nut milk to get a smoother and less oily end result.

Otherwise, delicious!

Karen S.

Hi Megan,
Just found your site a couple of days ago & have made these muffins twice already. They’re awesome! Didn’t have enough raspberries today, so used half bluberries. They were good, but I loved them with the raspberries. Thanks for all the great recipes!

Agata

Hi Megan,
This is the best site I’ve found since I first visited go..le 🙂
Thank you for all the great and EASY recipes. This website is a proof that carbless/carbfree eating and cooking doesn’t have to be COMPLICATED or boring and involve some weird ingredients…
And these muffins… well, “normal muffins” stand no chance. LOVELY!
Thank you!

Corry Susong

I just found your site, thru a friend, made the raspberry chocolate muffins, w blueberries instead, and love them!! I have been Gluten free for months now and desperate for yummy treats for my family and Me! Do you post the calorie count on any of your recipes ? I can’t wait to try several other recipes!!!!!

Bethanie Innes

This is a wonderful recipe, we has it without the chocolate to lower the sugar content, and they are still wonderful.

Mary

These are fabulous! For those wondering, I plugged in all the ingredients into myfitnesspal & it said per muffin they are 239 calories. I’m not too concerned about the calories, though, although hubby and I both ate two last night!

chris

Just the aroma from these muffins about brought me to my knees! The only issue I had was that 15 min was not long enough, so 22-23 min did the trick. I can’t wait to eat these, and I may hide them from the rest of the family, go into a solitude corner and hoard them…

Michelle

These were GREAT and got the thumbs up from my finicky 5 year old and my sisters 3 &4 year olds. Thanks!

Debi

Hi there! New to ur site and just lovin it! Have u or any one else ever tried chic pea flour in place of almond flour in this yummy choc raspberry? Thankxxx:-)

Libbi

Yum,yum! We just made with chia seed flour because we didn’t have almond flour. My daughter and I ate 2 each right out of oven. I baked them a little longer about 23 minutes.

Tracy

I make these all the time for my family and they are gone within hours! My husband and I eat them without the chips. I make a separate batch for the kids with chips & berries. I use 1/2 spelt & 1/2 almond flour yum!

Ruby Chu

I tried these muffins. They tastes like heaven! However, they were very lumpy in appearance even when they were just the batter. I added a little flax seed and replace honey with truvia. Do you think that is why? Yours actually look like muffin and the batter is so fluid-looking. Thanks for sharing the recipe though.

Kristin

Yum! My SIL can’t tolerate gluten or dairy. I am the baker in the family and can’t wait to try this recipe as well as your chocolate fudge and pumpkin bar recipes as substitutes for the usual ones I will be making for the rest of the family at Thanksgiving.

Also, coconut oil DOES NOT work well for greasing things in general, try sustainable palm shortening instead. (I prefer Spectrum brand)

ClarisaBellhead

These are so great! I followed the recipe exactly and I just keep eating them ! Thank you so much for sharing your recipes … I can’t wait to try more

Jeanette

This recipe turned into a favorite the first time I made it have made it several times since. I really hope you come up with a pumpkin version for fall!

sabrina

I just tried making these tonight. They didn’t quite turn out right. They were very mushy and didn’t seem to cook all the way through. I don’t eat eggs, so I used an egg substitute. I think this was the problem. Before I try again, do you think if I used flax seed it would bind it better? I also made my own almond flour. Never thought of doing that before. Thanks for that tip! I would really like these to turn out. They look sooooo good! Thanks.

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