Gluten-Free Raspberry Chocolate Chip Muffins
  • 2 cups almond flour
  • 2 large eggs
  • ¼ cup MELT® Organic, softened
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup fresh raspberries
  • ½ cup chocolate chips
  • 12 muffin liners
  1. Preheat oven to 350 degrees F and line a muffin tin with paper liners.
  2. Beat all of the wet ingredients until well mixed, except for the chocolate chips and raspberries.
  3. Sift together all of the dry ingredients.
  4. Use a wooden spoon to hand mix the wet ingredients with the dry ingredients until the batter is of a uniform consistency.
  5. Gently fold in the raspberries and chocolate chips until they are spread throughout the batter.
  6. Drop batter into muffin liners and bake for 15 to 20 minutes. The final muffins should be golden brown around the edges and firm in the center.
  7. Allow the muffins to cool in the pan for 15 minutes, then remove to cool completely.
Recipe by Melt Organic Buttery Spread at