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!
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.