Raspberry Chocolate Chip Muffins (Grain-free)

This post may contain affiliate links. Please read my disclosure and privacy policy.

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

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!

Print Pin
4.77 from 64 votes

Raspberry Chocolate Chip Muffins (Grain-free)

Grain-free and naturally sweetened, these muffins are packed with sweet & tart flavors! A perfect breakfast or afternoon treat.
Course Breakfast
Cuisine American
Keyword breakfast, chocolate, grain free, muffin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 222kcal

Ingredients

Instructions

  • Preheat oven to 350F and line a muffin tin with 12 paper liners.
  • 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.
  • 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.
  • Allow to cool in the pan for 15 minutes, then remove to cool completely.

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.

Nutrition

Calories: 222kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 28mg | Fiber: 2g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 2.6mg | Calcium: 55mg | Iron: 1mg
Per Serving: Calories: 222, Fat: 16g, Carbohydrates: 16g, Fiber: 2g, Protein: 5g

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

Get more recipes + meal plans in my books:

detox book and meal plan

Never Miss a Post!

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

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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! ๐Ÿ™‚

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. ๐Ÿ™‚ ( 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! ๐Ÿ™‚

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 ๐Ÿ™‚ 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 ๐Ÿ™‚

    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 ๐Ÿ™‚
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.

Never Miss a Post!

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