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.
- 200 grams almond flour (about 2 cups)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup mini gluten-free chocolate chips
- 3 eggs
- 1/4 cup honey
- 2 tablespoons ghee, melted
- 1 tablespoon fresh lemon juice
- 3/4 cup fresh raspberries
- Preheat oven to 325 degrees and grease or line muffin tin.
- 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.
- Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
- Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.