Why You’ll Love Them
Almond flour is a nutrient-rich option with more protein than white flour. It’s perfect for those who follow a gluten-free or Paleo diet because it’s easy to use, and you can even make homemade almond flour yourself! As written, each muffin has 6 grams of protein and satiating fats that will leave you feeling full for hours. They make a great breakfast or snack on the go.
How to Make Raspberry Chocolate Muffins
This is an easy 1-bowl recipe, so you’ll need only about 10 minutes to stir this together before it’s ready to bake. If you’ve tried this recipe before, you may have noticed it got an update, but I’ll leave the old recipe in the notes below if you miss it. I think this new version is much improved, both in taste and texture. Here’s what I’ve learned from experimenting with almond flour muffins:
The more eggs you use, the more cake-like and fluffy the texture will be. This recipe used to call for 2 eggs to 2 cups of almond flour, and that resulted in a denser, more biscuit-like texture. The updated version is much fluffier, without being egg-y. Reducing the oil will make the muffins stick badly to the paper liners. It’s nearly impossible to remove almond flour muffins from a paper muffin liner if you omit the oil, and every tablespoon you add makes it easier. Adding oil to this recipe makes the muffins sink in the middle, so that’s why I’ve added a touch of arrowroot starch to this recipe. The muffins don’t sink with this addition, but if you don’t have any starch on hand, they are still delicious without it. Just be warned about the sinking.
I like to stir the chocolate chips into the batter so that they are evenly distributed, but then I push the raspberries into the individual muffin cups. This makes for cuter muffins, I think, and it also lets me leave a few muffins “plain” for my kids– who don’t like raspberries. These muffins won’t rise up into a beautiful dome on top, but I think the flavor makes up for it! I hope you’ll try them and let me know what you think. Update Note: This recipe was recently updated to create a fluffier result. If you came here looking for the original recipe, here’s the one I posted back in 2012:
2 cups almond flour 2 eggs 1/4 cup melted coconut oil 1/4 cup honey 1/2 teaspoon baking soda 1 teaspoon apple cider vinegar (this helps them rise) 1 tablespoon vanilla extract 1/4 teaspoon salt 1/2 cup chocolate chips 1 cup fresh raspberries (or thawed from frozen)
Mix the first 8 ingredients together until smooth and thick, then fold in the chocolate chips and raspberries. Use a 1/4 cup measure to drop the batter into the lined muffin pan, and bake for 20 to 25 minutes at 350ºF until golden on top. These muffins will be denser and less fluffy than the newly updated recipe above. If you try this raspberry almond flour muffin recipe, please leave a comment below, letting me know how you like it! SaveSave
