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4.8 from 234 votes

Raspberry Chocolate Almond Flour Muffins

These Raspberry Chocolate Muffins are made with protein-rich almond flour, so they are naturally gluten-free and turn out surprisingly light and fluffy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 235 kcal
Course: Breakfast
Cuisine: gluten-free

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

    Cup of Yum
  1. Preheat oven to 350ºF and line a muffin tin with 12 muffin cups.
  2. 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.
  3. 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.)
  4. 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.
  5. 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

  • 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

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

% 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.