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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.
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.
For other almond flour muffin recipes, try these banana almond flour muffins.
- The raspberry & dark chocolate & almond flour combination is what brings these muffins together. They are crispy on the outside and soft on the inside with melted chocolate and berry goodness.
- These muffins are perfect for a quick breakfast or midday snack. Plus, they are easy to make in advance for the week ahead. Just heat them in the microwave for a few seconds to warm them up.
- No one will be able to tell they are gluten-free! Almond flour makes these muffins taste even better than regular muffins.
- Almond Flour: Use a high quality store bought almond flour or make you own. Don’t use almond meal; it is not the same as almond flour. Don’t substitute almond flour for any other type of flour. This recipe has only been tested with almond flour.
- Raspberries: Fresh raspberries rather than frozen work best for this recipe. However, if you do use frozen raspberries, don’t thaw them before mixing them into the batter.
- Chocolate Chips: I recommend dark chocolate chips for these muffins because they pair exceptionally well with the raspberries. However, you can also use regular semi-sweet chocolate chips.
- Turbinado Sugar: A little bit of turbinado sugar is sprinkled on top of the muffins before baking them to make the muffin tops extra crunchy.
- Milk: Use regular milk or a non-dairy milk such as almond milk.
- Butter: Butter makes these muffins extra soft. You can use a vegan, plant-based margarine as a substitute.
- Baking Soda & Baking Powder: The combination of baking soda and baking powder ensures the muffins rise.
- Eggs: Eggs act as a binding agent to hold the muffins together.
- Salt: A dash of salt brings out the other flavors.
- A set of mixing bowls to make the muffin batter in.
- A rubber spatula to mix the ingredients together.
- Muffin liners to line the muffin tin.
- A muffin tin to bake the muffins in.
Step 1: Mix the almond flour, baking powder, baking soda and salt together.
Step 2: Melt the butter and mix in the brown sugar. Beat in the eggs. Slowly mix in the milk.
Step 3: Slow add the wet ingredients to the dry ingredients, mixing only until combined.
Step 4: Fold in the raspberries and chocolate chips.
Step 5: Divide the batter evenly into the 10 muffin tins. Bake at 350F for 20 to 25 minutes.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. Or, store in an airtight container in the fridge for up to a week.
Before serving, heat the muffins in the microwave for 10 seconds.
- Almond meal is not the same thing as almond flour. Almond flour is much finer, whereas almond meal is more coarse. 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. 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.
There are different recommendations out there to substitute a certain amount of all purpose flour for a certain amount of almond flour. Sometimes substitutions work well and sometimes they don’t. I recommend looking for recipes that have been tested with almond flour.
Since almond flour doesn’t have gluten in it, it doesn’t rise as much as muffins made with all-purpose flour. The tops of these muffins are flatter, or very slightly domed.