Raspberry Chocolate Almond Flour Muffins

Whenever I crave something sweet yet healthy, Raspberry Chocolate Almond Flour Muffins always come to mind. These muffins have been a staple in my kitchen for years, and I remember the first time I baked them. It was a rainy afternoon, and I had just come back from the local farmer’s market, where I found the juiciest, plumpest raspberries. I was inspired to combine them with rich chocolate and nutty almond flour, and the result was utterly delightful. Baking these muffins fills my home with a warm, sweet aroma that immediately brings back fond memories of family gatherings and cozy weekends. Whether you’re enjoying them for breakfast, as a snack, or for a dessert, each bite is a reminder of how satisfying wholesome ingredients can be.

What’s In This Raspberry Chocolate Almond Flour Muffins

The ingredients for Raspberry Chocolate Almond Flour Muffins are not only simple but also incredibly wholesome. Each ingredient plays a vital role in creating the perfect texture and flavor. The almond flour provides a lovely nutty taste and a moist crumb, while the eggs bind everything together for a fluffy texture. The coconut oil adds richness, and the maple syrup sweetens the muffins naturally. Together, they create a perfect harmony of flavors that’s sure to please anyone!

• 1 ¾ cups blanched almond flour (181 grams) – A gluten-free alternative that adds moisture and a nutty flavor.
• 4 large eggs, at room temperature – These help bind the ingredients and create a fluffy texture.
• ¼ cup coconut oil, melted (53 grams; butter also works) – Adds richness and moisture.
• ½ cup maple syrup (151 grams) – A natural sweetener that enhances the flavor.
• 1 teaspoon vanilla extract (4 grams) – Adds depth and sweetness.
• 1 tablespoon arrowroot starch (8 grams; or use tapioca) – Helps prevent sinking in the muffins.
• 1 teaspoon baking powder (5 grams) – Helps the muffins rise.
• ½ teaspoon sea salt (3 grams) – Enhances all flavors.
• 1 cup fresh raspberries (118 grams; or use thawed from frozen) – Provide juicy bursts of flavor.
• ½ cup chocolate chips (95 grams) – For rich sweetness in every bite.

Preparation Steps for Raspberry Chocolate Almond Flour Muffins

Making these muffins is so straightforward that even novice bakers can whip them up with ease. Follow these steps, and you’ll be enjoying warm, delicious muffins in no time!

1. Preheat your oven to 350ºF (175ºC) and line a muffin tin with 12 muffin cups. This ensures that your muffins won’t stick and will pop out easily once they’re baked.
2. In a large bowl, combine the almond flour, eggs, coconut oil, maple syrup, vanilla, arrowroot starch, baking powder, and sea salt. Stir well, breaking up any clumps until the batter is smooth and creamy. You want it to be well mixed, with no dry patches of flour left.
3. Once you have a smooth batter, gently stir in the chocolate chips. The chocolate should be evenly distributed throughout the batter, so every muffin gets a sweet surprise.
4. Now comes the fun part! You can fold the raspberries into the batter, or if you prefer whole pieces, you can add them directly into the muffin cups later. I personally like to push a couple of whole raspberries into the top of each muffin after pouring in the batter.
5. Using a ¼ cup measuring cup, drop the batter into the muffin liners, filling them about three-quarters full. This allows room for the muffins to rise without overflowing.
6. If you opted to add the raspberries later, gently push them into the batter in each cup now. Make sure they’re evenly distributed for perfect flavor in every bite.
7. Bake the muffins in your preheated oven for about 20 to 25 minutes, or until the tops are lightly golden and the centers feel firm to a light touch. This is crucial – underbaking will lead to soggy muffins!
8. Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
9. Let the muffins cool completely before serving. These muffins are wonderfully moist, so if you have any leftovers, store them in the fridge. They’ll keep well in an airtight container for up to 5 days.

Ways to Customize

Customizing Raspberry Chocolate Almond Flour Muffins is easy and fun! Here are some ideas to help you create your perfect muffin.

• Add Nuts: Incorporate chopped walnuts or pecans for extra crunch and a delightful flavor.
• Different Berries: Swap out raspberries for blueberries or chopped strawberries for a different fruity twist.
• Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor that complements the sweetness.
• Less Sweet: If you prefer a less sweet muffin, reduce the amount of maple syrup slightly.
• Gluten-Free Flour: You can also use a gluten-free baking blend instead of almond flour if desired.
• Frosting: For a decadent treat, consider drizzling a simple glaze on top before serving.
• Mix-Ins: Get creative! Try adding a dash of nut butter or a scoop of protein powder for a nutritious boost.

Serving This Raspberry Chocolate Almond Flour Muffins

These Raspberry Chocolate Almond Flour Muffins are incredibly versatile and can be served in various delightful ways. Here are some ideas:

• For Breakfast: Serve warm muffins alongside a cup of coffee or tea. They make for a wholesome start to your day!
• As a Snack: Keep them handy for an afternoon treat or post-workout snack. They’re nutrient-dense and full of energy.
• At Brunch: These muffins are perfect for brunch spreads, especially when paired with yogurt or a fruit salad.
• For Kids: Pack them in lunchboxes as a special treat. Kids love the rich chocolate and fruity flavors!
• During Gatherings: Serve them at parties or gatherings; they’re sure to impress your friends and family.
• Storage Tips: To keep your muffins fresh, store them in an airtight container in the fridge. You can also freeze them for longer shelf life.
• Seasonal Pairing: These muffins are great all year round but are particularly delightful in spring when berries are in season.

FAQ

Conclusion

There’s something truly special about Raspberry Chocolate Almond Flour Muffins. They manage to combine health and indulgence in one delightful treat. I encourage you to give this recipe a try; it’s a fantastic way to enjoy wholesome ingredients without sacrificing flavor. Your friends and family will love them, and you’ll love how easy they are to make!

Raspberry Chocolate Almond Flour Muffins

Craving something sweet yet wholesome? These Raspberry Chocolate Almond Flour Muffins are the perfect treat! Rich chocolate and fresh raspberries come together in a moist, gluten-free muffin that’s perfect for breakfast or an afternoon snack. Make them today to satisfy your sweet tooth!

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 servings

Calories 180 kcal

Equipment

• Wooden Spoon
• Oven
• Baking Sheet

Ingredients

  

• 1 ¾ cups blanched almond flour (181 grams) - A gluten-free alternative that adds moisture and a nutty flavor.
• 4 large eggs at room temperature - These help bind the ingredients and create a fluffy texture.
• ¼ cup coconut oil (53 grams; butter also works) - Adds richness and moisture.
• ½ cup maple syrup (151 grams) - A natural sweetener that enhances the flavor.
• 1 teaspoon vanilla extract (4 grams) - Adds depth and sweetness.
• 1 tablespoon arrowroot starch (8 grams; or use tapioca) - Helps prevent sinking in the muffins.
• 1 teaspoon baking powder (5 grams) - Helps the muffins rise.
• ½ teaspoon sea salt (3 grams) - Enhances all flavors.
• 1 cup fresh raspberries (118 grams; or use thawed from frozen) - Provide juicy bursts of flavor.
• ½ cup chocolate chips (95 grams) - For rich sweetness in every bite.

Instructions

 

• Preheat your oven to 350ºF (175ºC) and line a muffin tin with 12 muffin cups. This ensures that your muffins won’t stick and will pop out easily once they're baked.
• In a large bowl, combine the almond flour, eggs, coconut oil, maple syrup, vanilla, arrowroot starch, baking powder, and sea salt. Stir well, breaking up any clumps until the batter is smooth and creamy.
• Once you have a smooth batter, gently stir in the chocolate chips. The chocolate should be evenly distributed throughout the batter.
• You can fold the raspberries into the batter, or if you prefer whole pieces, you can add them directly into the muffin cups later.
• Using a ¼ cup measuring cup, drop the batter into the muffin liners, filling them about three-quarters full.
• If you opted to add the raspberries later, gently push them into the batter in each cup now.
• Bake the muffins in your preheated oven for about 20 to 25 minutes, or until the tops are lightly golden and the centers feel firm to a light touch.
• Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.
• Let the muffins cool completely before serving. These muffins are wonderfully moist, so if you have any leftovers, store them in the fridge.

Notes

• Tip 1: Nutrition information is for 1 muffin. This is automatically calculated and is just an estimate, not a guarantee.
• Tip 2: 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.
• Tip 3: 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.
• Tip 4: 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.

Keyword Almond Flour Recipes, Chocolate Chip Muffins, Healthy Muffins, Raspberry Muffins

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!