Dark Chocolate Raspberry Muffins Recipe


Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksThe mouth-watering combination of sweetly tart raspberries and a rich dark chocolate creates a muffin that’s flavorful, fudgy and completely irresistible but still deliciously healthy! My taste testers referred to these as “absolutely perfect,” but I definitely encourage you to make a batch and see for yourself!

  • Yield: 10 Muffins


  • 1 cup (112 g) almond flour
  • ½ cup (40 g) unsweetened cocoa powder
  • 2 tbsp (14 g) ground flaxseed
  • 1½ tsp (6 g) baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup (59 ml) unsweetened applesauce
  • ¼ cup (64 g) almond butter
  • 6 tbsp (128 g) honey
  • 1 tbsp (15 ml) vanilla extract
  • 1 cup (140 g) raspberries, fresh or frozen
  • ½ cup (90 g) dark chocolate, roughly chopped
How to Make It
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
  2. Add the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and pulse a few times until all the dry ingredients become well combined.
  3. Add all of the remaining ingredients except for the raspberries and chocolate chunks, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary.
  4. Transfer the batter to a medium-sized mixing bowl (this makes it easier to add the mixins), and gently fold in the raspberries and chocolate chunks.
  5. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
  6. Bake for 24–26 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

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