These Raspberry Chocolate Chip muffins are tender and moist and bursting with sweet raspberry flavor and dark chocolate! They couldn’t be easier to throw together and are completely grain free and paleo friendly but no one would guess! These muffins will surely become a favorite dessert or breakfast treat with the first bite!
Recently I realized that my website desperately needed a few more easy muffins recipes.
As much as I absolutely love baking, I don’t always have the time to commit to a larger “project”, you know?
Most of the time I’m looking for something easy, healthy, and satisfying that will feed my family for breakfast and/or snacks for a couple of days!
Enter these raspberry chocolate chip muffins.
They’re grain free and paleo, deliciously satisfying with both fruit and dark chocolate and a moist (not too moist!) tender crumb.
Best of all, they’re quick and don’t require much fuss at all!
What You Need to Make These Raspberry Chocolate Chip Muffins
If you’re familiar with paleo and grain free baking, you may already have most of what you need!
For this recipe, fresh raspberries are an absolute must.
Since we’re working with almond flour which can be heavy, any excess moisture from frozen berries will weigh these down and negatively impact the overall texture and flavor.
Here’s everything you’ll need to make these muffins:
- blanched almond flour
- tapioca flour, or arrowroot
- baking powder
- baking soda
- sea salt
- large eggs
- milk of your choice
- ghee, butter, or refined coconut oil, melted (all will work here!)
- pure maple sugar (coconut sugar will work too, the color will be much darker)
- pure vanilla extract
- fresh raspberries
- dark chocolate chips, of your choice
How to Make These Raspberry Chocolate Chip Muffins
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
In a large bowl, combine with flours, baking powder and baking soda, and salt.
In a separate large bowl, whisk together the eggs, milk, butter (or ghee or oil) and maple sugar until smooth, then add in the vanilla extract and continue to whisk until smooth.
Add the dry ingredients to the wet and stir to combine well, until no dry mixture shows. Fold in the raspberries and chocolate chips.
Spoon the batter into the prepared muffins pan about 3/4 of the way up. The batter will make between 12-14 muffins depending on how full the cups are.
Continued:
Bake on the middle rack of the preheated oven for 22-25 minutes or until golden brown and a toothpick inserted near the center of a muffins comes out clean or with crumbs.
Remove from oven and cool in the pan for 10 minutes, then remove the muffins (in their parchment liners) to a wire rack to cool completely.
Store leftover muffins loosely covered at room temperature for the first day, then cover and store in the refrigerator for up to one week.
Now that we have a brand new muffins recipe, I only want to keep making more!
Since we’re heading into summer, I’m thinking peaches, blackberries and zucchini 🙂
As for these muffins, I know you’ll love them with the first bite, so let’s get started!
Raspberry Chocolate Chip Muffins {Paleo, Gluten Free}
Raspberry chocolate Chip Muffins {Paleo}
Ingredients
- 2 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large eggs at room temperature
- 1/3 cup milk of choice
- 1/3 cup ghee or butter or refined coconut oil, melted
- 3/4 cup pure maple sugar coconut sugar will work too, the color will be much darker
- 2 teaspoons pure vanilla extract
- 1 cup fresh raspberries
- 2/3 cup dark chocolate chips of your choice
Instructions
-
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
-
In a large bowl, combine with flours, baking powder and baking soda, and salt.
-
In a separate large bowl, whisk together the eggs, milk, butter (or ghee or oil) and maple sugar until smooth, then add in the vanilla extract and continue to whisk until smooth.
-
Add the dry ingredients to the wet and stir to combine well, until no dry mixture shows. Fold in the raspberries and chocolate chips.
-
Spoon the batter into the prepared muffins pan about 3/4 of the way up. The batter will make between 12-14 muffins depending on how full the cups are.
-
Bake on the middle rack of the preheated oven for 22-25 minutes or until golden brown and a toothpick inserted near the center of a muffins comes out clean or with crumbs.
-
Remove from oven and cool in the pan for 10 minutes, then remove the muffins (in their parchment liners) to a wire rack to cool completely.
-
Store leftover muffins loosely covered at room temperature for the first day, then cover and store in the refrigerator for up to one week.
Nutrition
Want More Paleo Muffins and Quick Breads? Try One of These!
Chocolate Chip Zucchini Muffins
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