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
I swapped out blueberries for the chocolate chips (using as much as 1 cup of blueberries), and added the zest of 1 1/2 lemons and lemon juice instead of the ACV. A perfect substitute for an old favorite berry coffee cake, that was made with few heat flour! Thanks a bunch!!!
Amazing…loved them. Thank you for another great recipe.
I’ve made these muffins twice exactly as per the recipe and both times the result hasn’t been that great. While they taste good, the texture is very coarse and crumbly and the middle is too moist and mushy. Any suggestions on what to do? I even baked them closer to 23 minutes, not the 15 in the recipe. thanks!
I love this recipe! I also use only 2 Tbsps of honey and think they taste just as perfect. Everyone always asks for the recipe so i make sure to send them to your site not only to get this one but to check out all of your recipes, havent had a bad one yet 🙂
absolutely LOVED these muffins !
I’ve only just discovered your website and all your recepees and I’m trying them one by one !
I loved these so much that I finished them all by myself !!! and in a few days…..
and without gaining any weight 🙂
Thanks so much Megan !
You’re doing a great job here !
God bless you and your family !
Love from the Netherlands !
hi my son is allergic to nuts and nut flours … he is ok with coconut flour… will the recipe work if I substitute almond flour for coconut..
I was wondering the same….if perhaps coconut flour can be used instead??
I made these yesterday & what a tasty treat. The only thing I did differently is before adding the raspberries & chocolate chips to the batter I put a small amount of batter in each of the tins before filling the tins with the completed batter. This keeps from having a soggy bottom.
Great tip! Thanks for sharing.
A WORD OF CAUTION!
Oxalate levels in foods are classified as low, moderate, high and exceptionally high. If you’re a kidney stone sufferer, you want stay in the low to moderate category as much as possible. Eating foods in the exceptionally high range is pretty risky. I have read, but am not an expert, on the fact that oxalates are also linked to other diseases such as autism, chronic fatigue, fibromyalgia, IC, acne & the list goes on. Not a doctor or an expert, but as a kidney stone sufferer I just wanted to advise that almonds are in the exceptionally high category. I love almonds (I live in CA’s central valley where they’re grown), but I’ve stopped eating them, along with chocolate, tea, peanut butter and everything else I love. Sorry to be a downer… just don’t want ppl using almond meal with reckless abandon without being informed.
I prefer coconut flour to almond flour. Any ratio recommendations for making this switch?
I made these muffins with Coconut flour instead of almond and the batter was just crumbs, I am assuming it was the flour that caused that. What is the consistency of the batter supposed to be like? Runny? wet? thick?
Yes, you definitely can’t substitute coconut flour for any other flour– it’s a disaster! I’d recommend trying a recipe that calls for coconut flour next time, like these: https://detoxinista.com/2014/11/orange-cranberry-coconut-flour-muffins-paleo/
The recipe was a disaster for me. I double checked the ingredients and amounts and still the batter is powder. I added an extra egg, an extra 1/4 cup butter and 1 cup water and still not a batter. How did you get the batter moist???
Mmmmmmmm, just made these. These are soooooo good. Not too sweet, just the right moisture, nice crumb. And super easy!
I’ve made these multiple times now, both with store bought almond flour and homemade almond meal and they always turn out delicious! As usual, your recipes never disappoint!! Thank you 🙂
Seriously the best muffins ever!! Made them for valentines and have been asked to make them again. Had only frozen organic raspberries (not enough) and strawberries so I mixed them 1/2 and1/2. I let them thaw, drained the juice and saved. With the juice I added a 1/2 cup of fine shredded coconut then added some on top of each muffin before baking. Gave the coconut a pink color and when toasted made the muffins even better! (If that is possible?)
Do these freeze well? I like to make a double batch and freeze them, so I always have a quick healthy option for snack or breakfast.
Hi, I am making these muffins right now cause they look great! However my batter is very thick! Not at all like yours in your picture. There seems to be too little liquid to balance the dry ingredients. Did you add any water? Thanks so much! 🙂
My batter turned out VERY thick as well. I just dropped it in by the spoonful, and it baked up just fine 🙂
Just made these. Seriously the last muffin recipe I will Ever need. Bless you!! I get bad cravings for sweets, and these totally hit the spot. I was a little short on the almond flour, and threw in some coconut flour to compensate. Also was a little short on honey, threw in a little pure maple syrup to compensate. And used part of an 88% dark chocolate bar, chopped up instead of chocolate chips. Omg, amazing. Thank you for this recipe!!
A friend gave me this recipe a few weeks ago. I am lucky and my family doesn’t have grain allergies, so I made these with all purpose flour. They were delicious! The combination of raspberries and chocolate chips was Perfect!
Thank you for posting this great recipe.
I’ve made these and they are sooooo delicious and like you said, I don’t feel too bad about eating them because of the natural ingredients. I did not get 12 muffins, I only got 8. Am I doing something wrong or is my muffin bigger than yours. They fit in the muffin pan perfectly and was not too big, so I don’t know why I’m not getting 12. Any thoughts?
I’ve made gazillions of different grain free muffins over the years, but I have to say, these were by far the BEST! Even my daughter who describes Paleo baking as “grain free, refined sugar free, taste free” admitted that these were amazing! Thank you so much! Fantastic and will be our go to muffin recipe now !
Hands down one of my favourite recipes. These are so delicious and turned out perfectly…I am so glad they exist!
Did you store them in our out of the fridge?
Everyone who ate these muffins loved them! I’m not GF but I made these for a friend who is and she just adored them. I couldn’t find my frozen raspberries so used blueberries and they were terrific as well.
The mixture raw, didn’t taste all that nice but cooked – delish!!! Definitely a recipe to make again.
Success with oat flour using only 1 cup of it! 🙂
These are delicious! Thank you for all your wonderful recipes!
My 13-year old daughter made these for me on Mother’s Day. AMAZING!
I love bakins, so I absolutely love making these delicious muffins for my family! The raspberry chocolate combo is so good! One of my favorite Paleo sweet treats! Thank you! 🙂
I meant that I love “baking!” 😉
I substituted the honey for sugar free maple syrup, otherwise I made exactly this recipe. ItM as divine!!!! Yummo! I did take one commenters suggestion to put a little but of the mxutre in without raspberries or choc, (about a teaspoon full) so you get an ungoo-y bottom. Perfect!! A really easy go-too recipe. I wish I knew the carb content! Lol! Thankyou for this wonderfull recipe!
I just made a batch of these muffins and there ready to go in the oven.. The only thing is that my batch only made 12 .. I stuck to the exact amount in the recipe.. Wondering where I went wrong.,as I don’t want to have to double the recipe next time
Sorry I meant to put only made six not 12 ?
I made these using almond flour from the pulp of almomd milk after dehydrating and putting it in a food processoe. The batter came out thick. Any suggestions to thin out the batter?
I’ve made these a couple times. They are so good! Maybe too good – I eat like 4 a day. They also work with flax eggs instead of eggs.
I have tried these, my batter looked nothing like your, mine was really thick and quite dry and pale in colour, I followed the recipe to the dot.
They also didn’t bake well taking twice as long as said, any ideas???
Hi Melanie, I have just put these in the oven. The change I made was to use ghee, the batter looked the same as above, I’ll let you know how they bake.
Hi Malanie – my batter came out very dry, too, like a crumb topping. I added 1 1/4 cups of milk, and that didn’t help much. Went ahead and put them in the oven, hoping the juice in the raspberries and the chocolate chips would help. Nope. Even doubled the baking time because they were still soft.
When I bake with almond flour I use squares of parchment paper as my muffin liners. I find that the muffins still stick to store bought cupcake liners, but pop right out of the parchment.
Anyone know if these would work with buckwheat flour? Also, wondering if frozen raspberries would work or if that might add too much moisture.
Hi Megan, sounds like a super nice idea for a snack or quick breakfast! Do you know the max shelf live of these or is it possible to freeze them once completely cooled?
Seriously amazing! These are so delicious! Thanks so much for a great recipe!
Made these last night, very yummy, but I don’t think I baked them long enough. They still seem very soft. I would do them 5 mins longer the next time. Perhaps it is because I used coconut oil rather than a butter? Might try butter next time.
The combo of chocolate and raspberries is wonderful.
I make these all the time ❤️ My husband and coworkers love them
We made these with wild raspberries (wine berries) we picked from our property and they are delicious! Thanks so much for your awesome recipes!
These are my favorite muffins ever but I can no longer eat eggs :-(. Do you think it would work using a gelatin egg instead?
I have now made these muffins twice and they are amazing. I made them into mini muffins both times and baked them for 15 minutes. I have a question though as I am using up some of the raspberries in my freezer. I have thawed the raspberries but having been frozen they are even softer than fresh – if that is possible! Consequently mu muffins turn out blue on top which isn’t the most appetizing to look at. Still delicious but I want them to look better. Any suggestions? I thought about adding some cocoa powder which would make them even more chocolatey – never a bad thing in my opinion. That would turn them brown and the blue color from the raspberries wouldn’t be an issue. Any comments would be greatly appreciated and if anyone can tell me if I need to reduce the almond flour by the amount of cocoa I use. Thank you!
I just made this recipe again but put thawed and well-dried rhubarb in place of the raspberries. I have a ton of rhubarb in the freezer and with spring here, there will be plenty more coming soon. My husband was skeptical that they would be sweet enough as rhubarb can be tart. However, they are fabulous and I am so excited to have a healthier rhubarb muffin than I made last summer before finding your website. I am next going to try swapping out the cranberries in your new orange/cranberry muffin recipe. Thank you so much! I have looked long and hard for a recipe that would work with the rhubarb and wasn’t loaded with sugar. And here it was already in my recipe file!
These muffins are delish! Made them for my kiddos and they were gobbled up within a day. Thanks for the great and healthier muffin recipe!
Hello! Is a serving size 1 or 2 muffins?
I just made these and they came out delicious! I added 4 min to the baking time. I greased my silicon pan with coconut oil and skipped the paper liners as well. I also added walnuts 😉 Even my picky hubby loves them! Thanks for the wonderful healthy recipe.
Love your site and have successfully made a few of your recipes! This one though I’ve failed with twice and I don’t know what I do wrong. The first time I changed the almond flower to oat and buckwheat floder and that got to heavy, cementlike my mistake 😏. Today I went at it again and had all the correct ingredients. Still the batter came out to firm, I could not even fold in the raspberries or chocolate chips so a added a little almond milk to loosen the batter up and the end result became a bit of a mush. I would really like to be able to make them! What am I missing?
Best from Helena in Sweden
What could I substitute for the almond flour due to nut allergies ?
Could I bake this in a loaf pan as well ?
Thank you !
Be Happy !
Yummy! I made them. I added a banana, used maple syrup instead of honey, added anise seed, ginger, an extra egg, used almond extract (had no vanilla) and some molasses. SO delish!
I hope you and your family are well. I made this and loved the flavor profile but didnt care for the moisture pockets associated with the raspberries (with leftovers) Could I leave them out and use them to top the muffins? I used mini chocolate chips and a gluten free maple syrup sweetened buttercream that paired so well with the recipe. It is a really really tastey recipe. THANK YOU.
Is the serving size of the nutrition data for 1 muffin?
Yes, I think so, but this recipe is pretty old so I haven’t looked at it for a while. If you’re concerned about the calories, you could probably swap applesauce for the coconut oil.
HOLY moly. These are incredible. I did substitute agave for honey so my 8 month old could share with my twins and I. They’re perfection.
Made these just as described and they are delicious!