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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.
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Recipe Highlights
- 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.
Ingredients:
- 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.
Equipment
- 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.
Instructions
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.
Expert Tips:
- 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.
FAQ
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.
📖 Recipe
Almond Flour Raspberry Muffins
- Total Time: 40 minutes
- Yield: 10 muffins 1x
- Diet: Gluten Free
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.
Ingredients
- 2 cups almond flour*
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup butter
- ½ cup brown sugar, packed
- 2 eggs
- ⅛ cup milk
- 1 cup raspberries
- ½ cup dark 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, baking powder, baking soda and salt 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
- *Almond meal is not the same thing as almond flour. If you have never baked with almond flour before, make sure to read the label well before buying.
- Storage: Store leftover muffins in an airtight container in the fridge for up to a week.
- 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
Martha
Wow! These muffins are delicious! I followed the recipe and they are sweet and moist!
Mary
These were awesome, I substituted the raspberries for red cherries as they're in season. I cut each one into 8 pieces so they were small. I made these for our ladies group gathering at Church and they were loved by everyone and your recipe was passed around. And these are also good cold and straight out of the refrigerator. I've book marked this page and your site. Thank you for these delicious recipies
Christine
These are delicious. I’m obsessed with vanilla, so I added a teaspoon, and they were so yummy!
Clare
I used a tblsp of honey and a ripe banana instead of sugar, and omitted the chocolate- delicious moist and perfectly sweet enough, I cooked for 30mins could possibly have gone a little longer (I know banana breads generally take an hour bake time so might need to experiment at 5/10mins more, but skewer came out clean!)
The Littlest Crumb
That sounds like a great substitute for sugar, thank you for sharing!
Stacey Crawford
These raspberry muffins were perfectly sweet and a great addition to my low-carb brunch.
Andrea
Healthy, low-carb and delicious? Count me in for these amazing raspberry muffins.