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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!
Why You’ll Love Them
Almond flour is 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 and 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 it.
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.
Ingredients
- 1 ¾ cups blanched almond flour (181 grams)
- 4 large eggs , at room temperature
- ¼ cup coconut oil , melted (53 grams; butter also works)
- ½ 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)
- ½ teaspoon sea salt (3 grams)
- 1 cup fresh raspberries (118 grams; or use thawed from frozen)
- ½ cup chocolate chips (95 grams)
Instructions
- Preheat oven to 350ºF 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.
Video
Notes
- Nutrition information is for 1 muffin. This is automatically calculated and is just an estimate, not a guarantee.
- 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, you can replace it with tapioca or corn starch. If you decide to leave it out, the muffins might have a small dip in the center, but they will still taste amazing.
- If you would like to use less oil in this recipe, remember that the muffins will be more likely to stick to the paper liners that way. The oil is added mostly for that purpose– to release the muffins from the cups.
Nutrition
Update Note: This recipe was recently updated to create a fluffier result. 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 raspberry almond flour muffin recipe, please leave a comment below, letting me know how you like it!
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?
I’ve never tried it myself, so you’ll have to experiment and let us know! 🙂
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!!!!
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!
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
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!
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!
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!
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!
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…
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!
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….
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!!!
Yes, of course!
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!