Chocolate Chunk Raspberry Almond Muffins
These soft and chewy Chocolate Chunk Raspberry Almond Muffins are completely grain-free, and bursting with fresh raspberries and chocolate chunks. They only require one bowl, naturally sweetened, and come together quickly, perfect for a make-ahead snack!
Ingredients
- 1½ cups almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup almond butter
- ¼ cup real maple syrup
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup chocolate chunks (I used Enjoy Life dairy-free)
- 2/3 cup raspberries
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, add the almond flour, baking soda, baking powder and whisk to combine.
- Add the almond butter, maple syrup, vanilla, eggs and coconut oil. Whisk again until evenly combined. Add the chocolate chunks and raspberries and gently fold them into the batter with a spatula or wooden spoon. Be careful to not completely break up the raspberries, you want to leave some chunks.
- Spray a muffin tin with cooking spray, and spoon the batter into the tin, filling each one about 2/3 full.
- Bake for 15-18 minutes, until the tops are golden brown.
- Let them cool for 5 minutes in the muffin tin, and then run a butter knife along the outside to help loosen them. Then let them finish cooling on a wire rack.
Tried this recipe?Let us know how it was!