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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

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 
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup butter
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1/8 milk
  • 1 cup raspberries
  • 1/2 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