• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Littlest Crumb
  • Recipe Index
  • Navigation Menu: Social Icons

    • Pinterest
menu icon
go to homepage
  • Recipe Index
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Instagram
    • Pinterest
  • ×

    Home » Muffins

    Almond Flour Raspberry Muffins

    Jump to Recipe

    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:

    • Banana Carrot Muffins
    • Pumpkin Protein Muffins
    • To Die For Blueberry Muffins
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Three almond flour raspberry muffins in a trail, with a wooden spoon full of raspberries in the front

    Almond Flour Raspberry Muffins


    • Author: Alejandra | The Littlest Crumb
    • Total Time: 40 minutes
    • Yield: 10 muffins 1x
    • Diet: Gluten Free
    Print Recipe
    Pin 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 tsp salt
    • ½ tsp baking soda
    • 1 tsp baking powder
    • ⅓ cup butter
    • ½ cup brown sugar, packed
    • 2 eggs
    • ⅛ cup milk
    • 1 cup raspberries
    • ½ cup chocolate chips
    • dash of turbinado sugar

    Instructions

    1. Preheat the oven to 350F. Grease or line 10 muffin tins with muffin liners.
    2. In a large bowl, mix the almond flour, salt, baking soda and baking powder together.
    3. In a medium sized bowl, melt the butter. Mix in the brown sugar. Beat in the eggs until combined. Then mix in the milk. 
    4. Gradually add the wet ingredients to the dry ingredients, mixing only until just combined. Gently fold in the raspberries and chocolate chips.
    5. Evenly divide the batter into the 10 muffin tins. Sprinkle the top of each muffin with a dash of turbinado sugar.
    6. Bake for 20-25 minutes until the muffin tops are golden brown and an inserted toothpick comes out clean.
    7. 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

    Leave a comment if you tried this recipe!

    « Pear Banana Smoothie
    Broccoli and Sweet Potato Soup »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

    Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes!

    Easter Brunch Ideas

    • Mini Layer Cake
    • Banana Ricotta Muffins
    • Goat Cheese Croquettes
    • Pear and Raspberry Cake

    Summer Favorites

    • Strawberry Milk Tea
    • Banana Watermelon Smoothie
    • Strawberry Apple Crisp
    • Peach Gin Cocktail

    Healthy Meals

    • Fig, Pear, Walnut, Brie, Honey and Goat Cheese Pizza
    • Crispy Pan Fried Gnocchi
    • Cashew Carrot Ginger Soup
    • Strawberry Goat Cheese Salad

    Footer

    About

    • Privacy Policy
    • Terms And Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Littlest Crumb