Raspberry Chocolate Almond Flour Muffins
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
235 kcal
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Course
Breakfast
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Cuisine
gluten-free
Raspberry Chocolate Almond Flour Muffins
Description
These muffins use blanched almond flour as the base, combined with large eggs, melted coconut oil or butter, maple syrup for sweetness, and vanilla extract. Arrowroot starch and baking powder provide structure and leavening, while salt balances the flavors. Chocolate chips are mixed into the batter for bursts of sweetness. Raspberries can be folded into the batter or gently pressed onto the muffin tops before baking, allowing for control over their distribution and texture.
After filling lined muffin cups with batter, the muffins bake at 350ºF until the tops are lightly golden and the centers feel set. The result is a moist muffin with a soft crumb that pairs the nutty almond flour base with chocolate and the bright accents of raspberries. This mixture offers a variety in flavor and texture within each bite.
Best served at room temperature, these muffins make a good accompaniment to coffee or tea and can be offered as a breakfast item or snack. Their ingredients and texture also lend themselves to gluten-free or grain-free diets with suitable substitutions.
Using arrowroot starch helps prevent muffins from sinking in the center, but tapioca or cornstarch can be substituted. Keeping ingredients at room temperature aids batter mixing and muffin texture. Reducing oil may increase muffin sticking to liners.
Ingredients
- 1 ¾ cups almond flour 181 grams, blanched
- 4 egg at room temperature, large
- 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 salt 3 grams, sea salt
- 1 cup raspberries 118 grams; or use thawed from frozen, fresh
- 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.
Notes
- Ingredients at room temperature help coconut oil blend smoothly without hardening.
- Arrowroot starch prevents muffins from sinking; tapioca or cornstarch can substitute.
- Reducing oil may cause muffins to stick to liners; oil mainly helps release.
- Nutrition info is estimated per muffin, use product labels for accuracy.
- Raspberries can be folded in or placed whole on top before baking for different texture effects.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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