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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These raspberry chocolate chip muffins sound so good and easy.I might even try baking without burning the kitchen! Just like Ehsaas helps people out, these muffins help me survive snack time
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I want to make these suitable for a candida diet without sugar. I will be using monk fruit liquid which doesn’t spike your blood sugar. Any tips on modifications? Thank you
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I had some extra raspberries in the fridge that were on their last leg, and I didn’t want them to go to waste—so I searched for a good muffin recipe and landed on this one. I was absolutely stunned at how perfectly they turned out.
On the first day, the muffins had the most beautiful golden tops with just the right amount of crisp. The inside was soft, rich, and full of tart raspberry bites balanced with melty chocolate chips. Honestly, it was bakery-level.
By the second day, they softened up even more and became extra moist—almost better than day one, depending on what you like. I had multiple people try them and every single person asked me to save the recipe and make them again.
Highly recommend if you want something easy, impressive, and delicious. Perfect use of leftover raspberries!
These raspberry chocolate chip muffins look absolutely delicious – perfect for a healthy treat without the guilt) I love how they’re both paleo and gluten-free. I’ve been looking for fun new recipes to pair with weekend brunch ideas, and this one’s going on my list. Speaking of brunch, I recently discovered 19 Cleveland, a modern Mediterranean restaurant that also focuses on wholesome, flavorful ingredients – definitely worth checking out if you’re into creative and health-conscious cuisine https://19cleveland.com/
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Such a delicious combo—raspberries and dark chocolate are a win every time! While I love paleo recipes like this, I also enjoy diving into stories that inspire action—like the ASWU senate’s unanimous vote to divest from their university’s endowment. For more content that blends awareness and engagement, I’ve found ReddyBook Club to be a great destination.
These look amazing! Love the combo of raspberries and chocolate chips—such a perfect balance of tart and sweet. Can’t wait to try this paleo-friendly recipe!
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These Raspberry Chocolate Chip Muffins are just delicious to look at — easy to make, healthy, and Poor Bunny sweet, they’re sure to be a breakfast or dessert no one can resist!
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