Raspberry Chocolate Almond Flour Muffins
User Reviews
4.8
234 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
12
-
Calories
235 kcal
-
Course
Breakfast
-
Cuisine
gluten-free
Raspberry Chocolate Almond Flour Muffins
Report
These Raspberry Chocolate Muffins are made with protein-rich almond flour, so they are naturally gluten-free and turn out surprisingly light and fluffy!
Share:
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.
Equipments used:
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 Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
56mg
(19%)
Sodium
124mg
(5%)
Potassium
99mg
(3%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
96IU
(2%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 56mg | 19% |
| Sodium | 124mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
234 reviews
Excellent
Other Recipes
You'll Also Love
Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla
Fusion, Indian, Vegan, gluten-free
5.0
(9 reviews)
