These healthy, low carb, gluten-free almond flour raspberry muffins are SO delicious you have to try them even if you don’t follow a gluten-free diet. The way the chocolate melts with the fresh raspberries and almond flavor is so drool-worthy it’s hard not to eat the entire batch of these muffins fresh out of the oven.

Three almond flour raspberry muffins in a trail, with a wooden spoon full of raspberries in the front

Baking with almond flour isn’t just for people looking for low carb, or gluten free alternatives. Everyone should make some almond flour recipes here and there because almond flour baked goods are delicious. And if you do follow a gluten free diet, you want recipes that taste incredible on their own, not just almost as good as the real thing. These muffins are one of those recipes.

Can I substitute almond flour for all purpose flour?

There are different recommendations out there to substitute a certain amount of all purpose flour for a certain amount of almond flour. However, in my experience, this may turn out ok, or it may not. It takes a bit of experimenting. I recommend looking for recipes that are made to use almond flour. This way you know the recipe will turn out well and you won’t waste your time or almond flour.

A stack of almond flour raspberry muffins on top of each other, on a muffin tin

Ingredients:

Almond Flour— Use a high quality store bought almond flour or make you own. Don’t substitute this with any other type of flour, this recipe is made for almond flour.
Raspberries— Fresh raspberries rather than frozen work best for this recipe.
Chocolate Chips— Use semi-sweet chocolate chips or dark chocolate chips. If you like dark chocolate, it goes really well with raspberries for these muffins!
Turbinado Sugar— This is optional for sprinkling on top of the muffins. It adds a little crunchy sugar to the muffin tops.
Regular Baking Ingredients— salt, baking soda, baking powder, butter, eggs, milk

Three almond flour raspberry muffins stacked on top of each other, with the top muffin bitten into

Tips & Tricks:

Almond meal is not the same thing as almond flour. Almond flour is much finer, whereas almond meal is more course. If you have never baked with almond flour before, make sure to read the label well before buying.
To measure the almond flour, scoop from the bag and level with a knife. Do not pack down the almond flour into the measuring cup.
Let your almond flour baked goods cool completely before eating them. Don’t get me wrong— they taste amazing right out of the oven, but they will be more crumbly. If you don’t mind, eat them warm and crumbly, but if you want a firmer muffin, let them cool before taking the wrappers off or removing them from the tin first.

Other muffin recipes to try:

Almond Flour Raspberry Muffins

Author: Alejandra | The Littlest Crumb
Total Time: 40 minutes
Yield: 10 muffins 1x
Diet: Gluten Free

Print Recipe

Description

These healthy, low carb, gluten-free almond flour raspberry muffins are SO delicious you have to try them even if you don’t follow a gluten-free diet. The way the chocolate melts with the fresh raspberries and almond flavor is so drool worthy it’s hard not to eat the entire batch of these muffins fresh out of the oven.

Ingredients

Scale

2 cups almond flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
⅓ cup butter
½ cup brown sugar, packed
2 eggs
⅛ milk
1 cup raspberries
½ cup chocolate chips
dash of turbinado sugar

Instructions

Preheat the oven to 350F. Grease or line 10 muffin tins with muffin liners.
In a large bowl, mix the almond flour, salt, baking soda and baking powder together.
In a medium sized bowl, melt the butter. Mix in the brown sugar. Beat in the eggs until combined. Then mix in the milk.
Gradually add the wet ingredients to the dry ingredients, mixing only until just combined. Gently fold in the raspberries and chocolate chips.
Evenly divide the batter into the 10 muffin tins. Sprinkle the top of each muffin with a dash of turbinado sugar.
Bake for 20-25 minutes until the muffin tops are golden brown and an inserted toothpick comes out clean.
Let the muffins cool to room temperature before eating them, otherwise they will be too crumbly and fall apart.

Notes

Fresh raspberries rather than frozen ones work best for this recipe.
Don’t substitute the almond flour for another type of flour — this recipe is made for almond flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Muffins
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 273
Sugar: 14.7g
Sodium: 229mg
Fat: 20.1g
Saturated Fat: 6.1g
Unsaturated Fat: 13g
Trans Fat: 0.2g
Carbohydrates: 11.6g
Fiber: 4.1g
Protein: 6.5g
Cholesterol: 48mg

Keywords: Low carb, healthy muffins, breakfast, lunch, snack, quick