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!)
Equipment
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.
Video
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
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.
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Reader Feedback: What’s your favorite muffin flavor? Do you like sweet & tart combinations?
Before I stopped eating eggs I used to make this recipe (your original one) as cookies. 😉 I left out the raspberries and did all chocolate chips. They make GOOD cookies!
Ooh, that’s good to know! Thanks for sharing. 🙂
Omg! I made these last night and just had one for breakfast. These are some of the best muffins I’ve ever had…and so nutritious too! Thank you so much for creating such incredible almond flour recipes. Keep ’em coming!
Your recipes never dissapoint!! I tried so many from savory to sweet. & these were amazing!! I had a lot of leftover cream cheese i made from a cake, and i wanted something simple to go with it, and these assemble together so well, with some crumbles i had in hand too! Thank you so much! For these healthy easy recipes!!
LOVE this healthier muffin for my kiddos (and myself!). I found them to be DELICIOUS, however the coconut flavor was a bit too strong for my kids. I’m wondering if there might be a different kind of oil that would be ok to substitute and also not lose the health benefit?
Great taste and texture. He batter was very liquid, which made me worry it wouldn’t bake properly, but they came out very moist and held shape well. I did have to bake a few more minutes than stated. I didn’t have arrowroot, but subbed cornstarch. This may have been an issue, because all my chocolate chips sunk to the bottom. Besides that, it tasted good!
This is a delicious light muffin. I have made the original version and the new version and both are great! My husband gave one to a co-worker and he raved about it.
I made these this morning, using cacao nibs instead of chocolate chips. So delicious! Thanks for another great recipe.
Thank you for posting the original one! I was so scared that I wouldn’t be able to find it!!! One of my fav recipe is the original version !
Just made these muffins…wow are they good. My house smells like a bakery. I made the revised recipe. I did not have arrowroot so I left that out. I used butter and had frozen raspberries and mini chocolate chips. I baked at 350 on convection for 25 minutes and they came out perfectly. No sinkage. They are moist but light, fluffy and not eggy. I also used silicone muffin cups and they popped right out after letting them cool about 15 minutes in the pan. Definitely a keeper.
April 18/2021
I made these muffins with a few changes: I didn’t have enough almond flour, so I used 1/2 cup oat flour; I added zest of one lemon; instead of chocolate chips, I used equal amounts of raspberries and blueberries (3/4 cup each); and I used a little less maple syrup, trying to watch sugar intake. They still came out great, fluffy and moist! Much better than the recipe I had been using.
This is my go to muffin recipe! I use blueberries and follow the old recipe
I made these this evening absolutely lovely , light and full of flavour rate ten out of ten
These were a staple for me when I was grain free. Just got the hammering for them (and was reminded that National Muffin Day took place recently) so came back to the recipe. Definitely noticing the changes, and excited to try them out once they are out of the oven. But I am noticing that they are taking waaay liver to bake than the posted time – I’m at 40 minutes right now, and they still aren’t done! My husband suspects that it might be related to two pans in the oven (the recipe made 15 muffins instead of twelve for me), but this seems more extreme than that. Have been scrolling the comments to see if others have this issue, but not seeing much. Thoughts?
That is a long time for muffins to cook, even with the extra pan in the oven! My guess would be either your oven didn’t actually reach the correct temperature when you started baking (usually it needs to preheat for at least 20 minutes, even if it beeps before that to let you know it’s “ready”) or maybe try using an extra oven thermometer inside your oven to see if it’s staying at the proper temperature. A lot of ovens in my life have been 25 to 50 degrees off, so I always keep the extra thermometer inside to double-check!