Gluten-Free Raspberry Chocolate Chip Muffins

Gluten-Free Raspberry Chocolate Chip Muffins

These gluten-free raspberry chocolate chip muffins just may be my favorite muffin. Raspberries and chocolate are two of my favorite things — and they are amazing together. There’s nothing like the combination of chocolate and raspberries. I use fresh organic raspberries and gluten-free, dairy-free mini chocolate chips for these muffins. They are perfect for a leisurely paleo breakfast on the deck.

It’s important to use fresh raspberries in this recipe. Frozen raspberries will make the batter too wet. I fold the fresh raspberries into the batter very lightly just before baking to keep them as whole as possible. I also like to use ghee for the rich buttery flavor it adds. But you could always substitute coconut oil to make the muffins completely dairy-free.

These muffins are wonderful warm right out of the oven. I love how the melted chocolate chips contrast with the raspberries — perfect with a cup of cashew milk cappuccino. Yeah, I think these raspberry chocolate chip muffins are my favorite.

Gluten-Free Raspberry Chocolate Chip Muffins
 
Serves: 8-9 muffins
Ingredients
Instructions
  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. Combine dry ingredients and chocolate chips in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Gently fold in raspberries.
  3. Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
  4. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

 

P.S. Take a look at this cookbook from Paleo Grubs. With 470+ easy-to-prepare paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.

Comments

  1. Kat says

    Aloha, I have made these twice now and both times, the top are more than golden brown, but do not cook thoroughly dry, always wet inside. When I test with toothpick, seem to be dry, but…. Mahalo!

    • says

      Hi Kat, I think temperature control is sometimes more difficult with a toaster oven. The temperature can drop significantly when you put the muffins in, because they fill so much of the oven space. And they may brown more quickly because they’re closer to the heating element. You might try turning the toaster oven down a bit partway through baking and baking a little longer to cook through.

  2. Kat says

    Thank you so very much, Lisa. Next time, I shall try your suggestions, which make sense. The muffins are indeed delicious, albeit a little bit wet near bottoms. Also, I do not eat sugar/honey JustLikeSugar is my sweetener of choice, but because it is denser than honey, I add an additional tablespoon of ghee. But, overall, I hope your suggestions evens the differences. And, I did not have this problem with the lemon poppy seed so it seems that berries contribute to wetness…

  3. Keri says

    Hi Lisa,

    After enjoying your lemon poppy seed muffins so much last weekend, I decided to give these a try today. These were fantastic as well! Thanks so much for sharing your recipes!

  4. says

    I haven’t made these yet but I would love to. The only problem I have is that whenever I try to bake with almond meal/flour, the finished product is very mushy. Is there another gluten free flour I can use, perhaps quinoa flour?

  5. Chloe says

    Hi! In the kitchen now attempting to make these muffins =) My question is this: When I used my digital kitchen scale to weigh the almond flour (Honeyville), 1 measured cup equals 200g. Your recipe says 220g equals about 2 cups. I am sure I must be confused. Should I go by the 2 cup measure or the 200g weight? Can you please help me? Thank you!

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