Raspberry Chocolate Chip Muffins

The original recipe for these Raspberry Chocolate Chip Muffins is gluten/grain free. If you do have gluten or grain allergies, this is an amazing recipe that you will want to keep in your recipe box. My house is lucky enough that we don’t have gluten allergies. So, I used regular all purpose flour in my version of this recipe. These muffins are delicious. The combination of raspberries and chocolate chips is addicting. You don’t want to stop eating them.


And lets just say…How pretty are these muffins!


Raspberry Chocolate Chip Muffins

12 muffins

Raspberry Chocolate Chip Muffins


  • 2 cups almond flour or all purpose floor if no allergies
  • 2 whole eggs
  • 1/4 cup coconut oil, softened (butter works, too)
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup fresh raspberries (or thawed from frozen)
  • 1/2 cup chocolate chips
  • 12 muffin liners


  1. Preheat oven to 350F and line a muffin tin with 12 paper liners.
  2. Combine all the ingredients– except for the raspberries and chocolate chips– and mix well, until the batter is a uniform consistency. Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.
  3. Using a 1/4 cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking.
  4. The final muffins should be golden brown around the edges and firm in the center.
  5. Allow to cool in the pan for 15 minutes, then remove to cool completely.


Recipe Adapted from Detoxinista.com

Recipe cooked by Renee @ Renee's Favorite Dishes



Leave a Reply

Your email address will not be published. Required fields are marked *