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!
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.
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.
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 Muffins (Gluten-Free!)
- 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)
- 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.
- 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 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?
Questions and Reviews
Hey there! I made these for Chrismas and they were a huge hit! Thank you! I need the calorie breakdown though…can you post it please? I am a big fitness nut and I need to track this! (Other people have requested it and it’s still not listed!)
I’m glad you enjoyed them! Please see my FAQ regarding nutrition info: https://detoxinista.com/frequently-asked-questions/
SO SO GOOD. I’ve made these at least six times now and LOVE them! They give you your chocolate fix and fill you up. And, in my opinion, there is really no better combo than chocolate and raspberries. Highly recommend!
Just loving your blog and all the great recipes!! Just tried these muffins and they turned out great! Question though- any other oil you could use in place of the coconut oil?
Also, can u speak to the ‘healthy-ness’ or ‘unhealthy-ness’ of coconut oil?
Thanks so much!
I had made some homemade chocolate extract by soaking cocoa nibs in whiskey, and I didn’t want to throw out the nibs after I’d strained them out. So I got online looking for something to do with them, and somehow found this recipe. In place of the chocolate chips, I used my booze soaked nibs instead. And they were amazing! You couldn’t taste any alcohol, but because the nibs had been soaked, they were super chewy and chocolate-y. I will definitely make these again, probably with the chips next time, but the flavor combination was divine!
Just took mine out of the oven… not sure how they are yet. They rose like a normal muffin and only made 8. The batter was quite thick though – I didn’t know what to do. Any suggestions?
Megan! I just stumbled upon your site yesterday and fell in love with the style of your recipes immediately. I happened to have some raspberries at home that needed using up, so I thought I would try this muffin recipe first.
I have been experimenting with grain-free recipes from other bloggers and cookbooks for well over a year now. It’s generally hit or miss (mostly misses) and my husband and kids are usually not very happy with the results. I end up eating everything I’ve made because I hate wasting food and I am committed to a grain-free diet for my health, despite the occasional (frequent) recipe fail.
I have NEVER, in all of my many almond flour/coconut flour experiments tasted a muffin like this! They actually rise like real muffins – they TASTE like flour muffins. I am in heaven! My kids devoured them last night (even after I told them, “This is one of mommy’s experiments – they probably won’t be very sweet and you might not like them….” ha!). They each ate one and then begged for a second. Which I gladly gave them because these are treats I feel good about giving my kids!
I just ate two for breakfast and I am already planning on making a second batch. Seriously, you just made my week! I am looking forward to trying more of your recipes now! I have never had such a slam dunk on the first try.
Your new biggest fan,
What kind of chocolate chips did you use? Are these ok for someone on a candida diet? The chips are semi-sweet, right? Could I use unsweetened chips, and would it still be delicious? I really want to make these, b/c I love, love, love.. chocolate, and boy do I miss it!
This was absolutely delicious! It was so simple to make and soooooo good. I replaced the coconut oil for unsweetened applesauce and used coconut sugar instead of honey because coconut sugar has a low glycemic index. It turned out wonderful! Thank you so much for posting this AMAZING muffin recipe. Definitely hit the sweet spot and no guilt because of the natural ingredients. New love!
These are so amazing! I have made many of your recipes and they are all so simple and delicious!
I am looking for a cake recipe for a first bday party this Saturday. I was wondering if I could do this in the 4qt pampered chef and if so, how would I change it. The left over batter can just make cupcakes for us grain free bees:). Thanks for any quick help!!!!
These were fabulous! So tasty! One question though… I noticed in your pictures that your batter was darker and was thinner. Mine was super thick, and lighter in color after I added the almond flour. Also, my muffins didn’t rise very high. Any ideas? I used two large eggs and 1/4 coconut oil as the recipe states. Thanks for this amazing recipe!
These are absolutely AMAZING! Best muffins I have ever made. All adults that tried them agreed. Kids not so much but they don’t like raspberries and they are crazy! I will be making these often. Thanks!
As like a few other folks my muffins don’t seemed cooked enough. I tried and cooked them 5min extra.
They will still be eaten as the ingredients are quite expensive. Still very tasty but they left me with a undecided feeling whether I would make them or not again?
Is one tablespoon of vanilla correct? Shouldn’t that be one teaspoon?
Wow- made these for breakfast this morning, best grain free muffins ever!
Amazing!!!!! Def wouldn’t know they’re grain free!! I left out chocolate chips as I didn’t have any and they were still delicious! I also cooked mine longer. More like 20-25 mins and they were perfect. Thanks so much.
Mine don’t appear to be rising very well and are completely uncooked so I am leaving them in the oven for another 15 mins. I used cacao nibs instead of choc chips. Baking is not one of my strong points but I enjoyed the process!
This has turned into a staple in my house. I tweeked the recipe because I love bananas. I added two bananas, 6Tblsp Flaxseed meal and 1/4tsp of cinnamon. I make them at least every two weeks! Megan, you have changed my life and the way I eat sweets. I can no longer enjoy a regular cupcake, as I taste how processed it is. Love your desserts and love you! Thank you!!
Made these once with raspberries and chocolate chips and a second time with strawberries. Both batches were awesome, but I did need to bake them about 8 minutes longer than the recipe called for. Love theses and have recommended to many friends!
Great flavor! I can’t believe these are GF. I made a half batch last night & enjoyed my first one tonight after dinner. My only issue was the inside of the muffins are too moist. (I can’t believe I’m saying that, as I didn’t think it was possible!) I did use frozen berries that were only partially thawed out (I was too impatient to wait), so perhaps that was the reason. Mine browned up on the tops after 17 minutes, but maybe I’ll leave them in a few minutes longer next time, as I see some other reviewers had to do also. These are definitely promising enough that I am going to make another batch of these with fresh strawberries.
Thanks for the recipe, it was delicious. Just one question regarding coconut oil, it was very solid and was hard to dissolved it, or did I have to melt it?
TIP: I sparkled some baking powder on the batter and it rose beautifully.
I cannot wait to make these muffins! I too recently came across your site and am drooling over all the delicious and healthy recipes you have graciously shared. I have a few ripe bananas that need to be used (and while I LOVE your banana ice “cream” recipe, I alrady have a number of frozen bananas ready for use), so I was wondering if I could add a banana to the recipe? If so, what, if anything, would you recommend revising or omitting? Everyone’s reviews are so great I’m afraid to tinker with the recipe at all.
I’ve made these delicious muffins twice with the following changes because I couldn’t wait to pick up almond flour. I replaced the almond flour with 1/2 cup (total) of coconut flour and added two more eggs – four in total. The end result is GORGEOUS! Eldest insisted I make another batch right away as he was scraping the goodness off a muffin paper liner…
Oh My Gosh!!! So good! This is the first recipe I’ve tried since finding your site last week. Made my own almond flour too. After the first bite my 4 year old granddaughter said we should make them again 🙂 Everyone is ‘mmmmming’ and ‘awwwwing’ and they can’t believe they’re healthy. Love this recipe and love your site 🙂 Can’t wait to try some more.
Hi! Wondering if you can comment on how this recipe might do baked as a loaf rather than muffins? Looks amazing!
Tried these two weeks ago with mixed berries.They were quite nice. Back today to try them with raspberries. By the way three kg lighter for not eating floury snacks.
I’ve seen that alot of your recipes use chocolate chips, what brand would you recommend for chocolate chips that are pretty healthy but not too expensive?
Would flax eggs work in this recipe??
Ok. So, unableached all-purpose flour is not a substitute for almond flour at all. Super sad right now 🙁
I made these muffins last night. Didn’t turn out the way I wanted them too. Maybe because I used all purpose four instead of almond flour? Or maybe because the directions say to “Combine all ingredients,” when really it should say “Combine the dry and wet ingredients separately.” Either way, the results was a THICK dough. Kind of a mess. I baked it anyway after adding the fruit and didn’t like the consistency. Overall, I won’t make this recipe again…my boyfriend liked them, but I think chocolate and raspberries can make any screwed up muffin mix taste great.
Yes, using all purpose flour would totally change the results! They can’t be substituted for each other.
These muffins make AMAZING cookies. Just leave out the raspberries and spoon onto cookie sheet. Bake for 8ish min at 350. Seriously. So good.
I made these and my husband went crazy over them. I was absolutely amazed at how easy it was …this was my first time baking…I love all your recipes! I also have made the raw cookie dough several times (baked them) – an absolute hit!
Can I use blueberries instead I’d raspberries???
I know this post is almost 2 years old but I just made these! All I had was almond meal and they turned out fabulous! Kids love them and they are the best grain free muffins I have tried so far! Love your site….you are my go to for treats like this! Can’t wait until your cookbook is available!
I’m so glad you enjoyed them!
I was wondering the same thing. Can a flax egg be used instead of chicken eggs?
I haven’t had the best luck using flax eggs in almond flour recipes… the result is usually very gooey, like the centers are undercooked.
Hey ‘Megan! I have tried a couple of recipes on here and I have loved all of them. I noticed that you use almond flour a lot which is great! But I was wondering what your thoughts on chick pea flour are? Would it still be grain free? Would the nutritional value still be high? And would it affect the taste of a recipe like these muffins too much? I
I’ve never tried chickpea flour, so I have no idea how it would affect the taste or texture. A lot of people who avoid grains tend to avoid legumes, too, but it chickpeas are technically grain-free. Perhaps I’ll try experimenting in the future!
Could this be made into a cookie instead of a muffin?
I’ve never tried that. They might rise into more of a “muffin top,” but that sounds tasty, too!
I love your site! Thank you for sharing your helpful and healthy recipes. I was just diagnosed with Crohn’s and I have been experimenting with grain-free flour. I have recently bought Coconut flour. Would I be able to substitute the Almond flour for Coconut flour in this recipe? Please let me know. Thanks! 🙂
Coconut flour and almond flour are VERY different, so definitely don’t try to substitute one for the other. You might try one of my coconut flour recipes, instead! https://detoxinista.com/2012/07/strawberry-cupcakes-grain-free/
I made these yesterday and they are awesome! Although I feel that I could go with halving the amount of honey next time. They weren’t too sweet, I’m just trying to eat less sugar and I think they’ll be sweet enough still. I just ground up whole almonds in my blender and they worked perfectly and look just like these muffins! Thanks Megan, will def make again!! 🙂
If you don’t have muffin liners I just used a little square of baking paper in each spot in the muffin tray. Works a treat and looks classy!
I love all your recipes! I’m going to try these out and freeze them for post-baby snacks. Just curious if you think adding in maybe a cup of chopped kale would ruin them…I have a picky 2 year old and love sneaking in veggies anywhere I can.
Kale has a pretty strong flavor, so I’d try something more mild, like spinach, to see how that works first. Let us know how it turns out!
I just made a batch of these but replaced the raspberries with blueberries since thats what I had. They are delicious! If I make them with blueberries again, I think I’ll cut the honey by half to cut back on the sweetness. I definitely want to try these again with raspberries. Thank you for sharing!
I made these for breakfast this Father’s Day. It’s the first time I’ve ever baked with almond flour. My husband couldn’t stop raving about them. Thanks for sharing.
This Raspberry Chocolate Chip Muffin Recipe sounds so good. However, I can not have any kind of vinegar because of the diet I am on. Can you suggest anything else I can use in place of the apple cider vinegar? Thank you.
I had blackberries so I used them instead of raspberries. These muffins were absolutely amazing!!! I cannot wait to make them again. Seriously, I am in love! haha…Thanks for sharing this recipe and all of the others. Great website!
Based on ayurveda, you can’t heat up honey. Do you have any other option to sweeten this muffin? Maple syrup work? Please give me reply……
Sure, maple syrup should work just fine.
These tasted so good! I used blueberries instead and subbed in lemon juice.
Wow!!! I picked my raspberries and used all organic ingredients and these were soooo amazing! My husband is raving about them. Thank you so much for this healthy gift!
Oh and I should mention I ground up almonds as suggested with meal. Perfect texture! Just lovely
I made these, but used (fresh) cherries instead of raspberries. DELICIOUS! And everything I was looking for in a muffin recipe. I cooked mine a few minutes longer? They were super moist still and didn’t seem completely done at 15 minutes, but that could be my oven? Either way, I am stoked with the recipe and will use it time and time again. Thanks!