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Chocolate Raspberry Muffins

The pastry chef in me has come out to play and I’ve created my purely delicious chocolate raspberry muffins just in time for Easter.  What I love about making these muffins is that they are a one bowl muffin mix that takes about 5 minutes to combine, then all I need to do is to pop them into the oven to complete the magic. I’ve used organic frozen raspberries and 85% green + blacks organic dark chocolate to make these muffins which gives them just a hint of sweetness. These muffins marry really well with a cup of milky oolong, green tea, chocolate smoothie or healthy hot chocolate for extra indulgence.

What’s good about them:
I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems + kids can take them to school. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours and creates a delicious golden crumb when it’s baked in the oven . Raspberries are high in antioxidants which can help to neutralise free radicals, they also marry perfectly with the dark chocolate making them taste amazing. Dark chocolate contains magnesium, iron and antioxidants and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain – responsible for feelings of wellbeing and feeling great ! I’ve used macadamia nut oil to make the muffins which works really well with baking  - giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead.

Makes 10 purely delicious chocolate raspberry muffins

6 organic / free range eggs
1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, brown rice syrup or a few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or  your choice of (cold pressed coconut oil, grass fed butter or olive oil for nut free)
1/2 cup ( 70 g / 2  1/2  oz) coconut flour (see notes)
2 teaspoons gluten free baking powder
1/2  cup (80 g  / 3  oz) fresh or frozen raspberries
60 g (2 oz) organic dark chocolate 85% – chopped

Preheat your oven to 160 C / 320 F.
Mix the eggs, vanilla bean and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Fold in raspberry and dark chocolate.
Divide your purely delicious mixture into small muffin cups. You should get approximately 10 small muffins or 6 large.
Bake for 35 – 40 minutes or until cooked through.
Cool for at least 30 minutes before eating.
Decorate with extra melted chocolate and raspberries on top if you like.
Enjoy.

Notes:
These delicious muffins will keep covered in the fridge for up to 4 days.
You can get coconut flour from most good health food stores

Nutritional info per serve (10 muffins )
Protein: 6.1 g
Total fat: 12.4 g
Saturated: 3 g
Carbs: 12.3 g
Sugars: 7.8 g
Fibre: 1.1 g
Kilojoules: 766
Calories: 183

 

 

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53 Responses to “Chocolate Raspberry Muffins”
  1. sarah says:

    Can’t wait to make these GF muffins, they look yum! Hope they make it into your GF cookbook you’re working on. Thankyou.

  2. Jannah says:

    Teresa, there is nothing in the notes about the coconut flour (as stated in the ingredients list).
    Is there an alternative that we could use? Thanks :)

  3. Sandra says:

    Look very nice, stupid question time – can we use something else besides Coconut Flour?

    • Sandra says:

      Sorry just found the notes in Naked Chocolate Cake – 1.5 cups almond or hazelnut meal to every .25 cups Coconut Flour :)

  4. Gillian says:

    Maybe a typo, but just wondering what the lamination cake heading is before the ingredients list??
    But have been looking forward to using coconut flour so will try these ASAP! My husband is not a big fan of almond meal all the time…. Hope he likes these ones as I have not yet found a good GF muffin recipe that works well.

  5. Jackey says:

    Can you use plain flour or self raising flour instead? If so, what is the measurement and how many calories would this be? Hope that’s not too much trouble. Thank you

  6. Kylie says:

    Just wondering if these can be frozen also??

  7. Sach says:

    Hi Teresa,

    Is it possible to use Spelt Flour in place of Coconut Flour for these muffins?
    And if so, what would be the correct amount?

    Thanks! S x

  8. Nicki S says:

    Just wondering where you sourced organic frozen raspberries from Teresa? Quite hard to find.

  9. Lucy says:

    Just made them – delicious. The coconut flour gave them a lovely flavour. I overcooked them though…but they still tasted pretty good!

  10. Joanne says:

    Hi – this recipe looks great, very original and healthy. Do I defrost the frozen raspberries or just leave frozen? thanks

  11. Dee says:

    Hi Teresa, this recipe looks great & best of all I already have most of these ingredients in my pantry :) if I wanted to use Xylitol as the sweetener would I use the same amount you have listed I.e 2 tbls? Thanks :)

  12. wendy says:

    Hi Teresa,

    I love your recipes and so does my family! Thank you. Would these muffins be ok to freeze?

    Wendy x

  13. chris says:

    Can you suggest an alternative for eggs for my son who is vegan, please?

    • Hey Chris – they will need to be made with wholemeal spelt flour – not coconut flour in order to make properly without eggs. I will post some delicious vegan friendly options very soon. :)

  14. Dee says:

    Hi Teresa, I’ve just made these muffins and they are so delicious! I’d have to say i think they are one of the best gluten free muffin’s I’ve come across :)

  15. Rebecca says:

    If I use the insides of a fresh vanilla bean, how do I substitute this for the vanilla bean paste, in terms of quantity and do I need to also add anything else that I might not be getting from using the vanilla bean paste?

    Beautiful recipe (as always) – thank you!

    • Use one full vanilla bean – scrape out the seeds – use the leftover to infuse into your next hot chocolate or whatever application you choose. Recipe will be wonderful. :)

  16. Kim says:

    LOVE your recipes, and love that you keep making/posting recipes with coconut flour!
    I eat Paleo and when I want to make a “treat” its hard to find good recipes using coconut flour, they are usually with almond flour. Thanks for the amazing recipes….keep the coconut flour ones coming :-)
    Thanks!

  17. Rebecca says:

    Hi Teresa, could you use Organic cocoa powder instead of dark chocolate? If yes how much would you use?

  18. Clare says:

    I just made these and they are AMAZING! I couldn’t quite wait for 30 mins for them to cool and it was delicious and gooey after 15. Thanks for much for this wonderful recipe. I’m with Dee, this is definitely the best GF muffin recipe I’ve used.

  19. Andrea says:

    Hello Teresa!

    As everyone else, I love your recipes! I tried these muffins today, but they were too “eggy” and wet, like if there was not enough flour. My boyfriend will eat them for sure, but I don’t like the consistency, do you have any idea of what happened here? It’s not the first time, I think it might have something to do with the coconut flour (I used shredded coconut instead). :s

    Thank you very much, I wish you the best! ;)

    Andrea

    • You need to use coconut flour – not shredded coconut – 2 very different ingredients Andrea. you can get the flour from most good grocers, health food stores and on line. :) x

  20. Veronica says:

    Hi, can I replace the dark chocolate with something else for that bitter sweetness? if so what and how much would I use? Would maple syrup be too sweet?
    Thank you!

  21. Susie says:

    Made these on the weekend with fresh raspberries – turned out beautifully, thanks Teresa for the fantastic recipes :)

  22. megan says:

    yumm! these are exactly what I have been craving! I have been making your naked chocolate cake as cupcakes and using avocado oil to keep them nut free for my son, and the kids love them. I am off to make them now, my tastebuds can taste them already : )

    • megan says:

      yep they rock! I used olive oil and just tested one strzight out of the oven, thankyou for such a yummy clever recipe

  23. georgiA says:

    Cool 30 mins before eating? I don’t think so! These are fabulous (even without choc drizzled over the top) and worked exactly to recipe instructions :)

  24. Fiona Oram says:

    Can I use spelt or almond meal instead of the coconut flour & how much? This is for the chocolate raspberry muffins
    Thanks Fiona

  25. Spencer says:

    Looks awesome! I would so love to try some.

  26. Nicole says:

    Hi Teresa, I am hoping to make these this Easter weekend, as they look and sound divine! When you say to mix the eggs for 10 minutes do you mean whisking by hand or with a food processor? I don’t have the latter, but I have got a vitamix, will that work or do i need to mic by hand?

    I love your recipes as they are straight forward, and look less intimidating than other healthy sites I’ve visited! And of course they taste delicious too!

  27. Rachael says:

    I made these last night and whilst they didn’t look the *same* as yours they taste incredible. Very quick and easy and they taste just as well the next day…if you have any left! These will be a regular in our house.

  28. Robyn says:

    Yum yum, these are great even if I made a few changes and over cooked them! Used blueberries and no chocolate because I didn’t have any, just added an extra tbl of honey to make up for it. Thanks!

  29. Joanne says:

    So light and delicious. The mix looked quite gray after putting the frozen raspberries in but once they are baked and cooled they look fine. More coconut flour recipes please, a coconut muffin, bar, or cake would be amazing. Thank you

  30. Mariam says:

    I made these, they were delicious however when I added the coconut flour to egg mixture it ended up with the consistency of cookie dough so I added splashes of milk but it looked the same as the flour just absorbed it. The texture of the end product was quite dense, is this because of the little mishap? I think next time I’ll just throw all the ingredients in a blender then fold in the raspberry and choc. I generally do this when baking with coconut flour

  31. Olivia says:

    Can I use gluten free rice flour instead of coconut flour for these delicious muffins

  32. Marianna says:

    Hi Theresa I have just recently found your website and loving your recipes as we are all gluten and dairy intolerant in our family. Most of your baking recipes use agave or honey but I have been told that I should use Xylitol for my son as it doesnt affect his yeast infection. If baking with almond/ coconut flour do these need a more liquid type sugar – in which case would it work to mix xylitol with water first? Also what would be the substitution quantity?

    • Xylitol would work and so does a little stevia as listed in the recipe….or a combo of both. No need to mix xylitol with water first – but maybe mix it through your eggs before adding to your dry mix. Based on this recipe it will work with a straight swap as there is only a small amount of liquid sweetener. Try 1 1 tablespoon of xylitol first and taste….this should be enough :) Tx

  33. Natalie says:

    Hi Teresa,
    Can you use raw cocoa powder instead of chocolate?

  34. Made these this evening for a bday treat for my mum. They were I think a little too dry – thinking my eggs possibly weren’t large enough ? Taste and texture is great however ! Love to make this a mixed berry muffin – sans the choc. Would I simply add a few more berries and a little more Maple ?

  35. Jill says:

    I have my second batch of these divine muffins in the oven and had to let you know what a fantastic, simple recipe you’ve developed Teresa. My daughter and I have nearly devoured the first batch and I felt guilty that there would be none left for the rest of the family! I’ve missed the beautiful cake texture – these muffins hit the spot ;-)

  36. Jude says:

    These are great but just don’t use cupcake wrappers….half the muffin sticks to it and is lost….much better just in the tin….wish photos would reflected this as this isn’t the only recipe that this happens to….guess just looks pretty for a photo in a wrapper. But still super yum!

    • Chantae says:

      I use cupcake wrappers as illustrated all the time with these recipes and have never had the issue you describe. I use the ones from Coles.

  37. Cathy says:

    Absolutely delicious. Thank you so much Teresa x

  38. Lucy says:

    Wow, I made these yesterday and they looked exactly as those in the picture. I cooked them at 150 degrees, no fan for 35 minutes. They tasted amazing! So easy to make too. These will be added to my cooking list for good. I’m loving coconut flour too. I have no special dietary requirements, I just love your healthy take on food Theresa!

  39. Shadiya says:

    These are honestly THE BEST MUFFINS EVER!!!! they have the most delicious texture ever, they almost taste like muffins made with wheat flour, I know the recipe off by heart now, and each Sunday I whip them up for the rest of the week, it literally takes me 5 minutes! thank you so much for the recipe :)

  40. Tully says:

    Thanks for this delicious recipe Teresa! Made these last night, and almost half the batch is already gone! Just curious as to whether this could be made into a loaf, and if so what kind of adjustments would I need to make? Thank you in advance, you are incredible! x

  41. Lauren says:

    I made these the other day. They are beautiful! I am inlove with the coconut flour. Best muffins I’ve ever tasted! I ate 5 of them in one day.. oops. Just wondering if you beat it with an electric mixer or stir by hand? Thanks. :)

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