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Gluten-Free Raspberry Chocolate Chip Muffins

These gluten- and grain-free raspberry chocolate chip muffins are naturally sweetened with honey and packed with sweet & tart flavors! These muffins made with MELT® Organic are adapted from The Detoxinista and the perfect breakfast or afternoon treat.



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


  • Preheat oven to 350 degrees F and line a muffin tin with paper liners.
  • Beat all of the wet ingredients until well mixed, except for the chocolate chips and raspberries.
  • Sift together all of the dry ingredients.
  • Use a wooden spoon to hand mix the wet ingredients with the dry ingredients until the batter is of a uniform consistency.
  • Gently fold in the raspberries and chocolate chips until they are spread throughout the batter.
  • 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.
  • Allow the muffins to cool in the pan for 15 minutes, then remove to cool completely.

Posted in: Blog, Recipes

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