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, cultured 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
Contact Teresa Cutter
Can’t wait to make these GF muffins, they look yum! Hope they make it into your GF cookbook you’re working on. Thankyou.
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
Look very nice, stupid question time – can we use something else besides Coconut Flour?
Sorry just found the notes in Naked Chocolate Cake – 1.5 cups almond or hazelnut meal to every .25 cups Coconut Flour
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.
You husband will love these ! – my hubby polished off 3 at once after shooting them today !
x
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
Just wondering if these can be frozen also??
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
Just wondering where you sourced organic frozen raspberries from Teresa? Quite hard to find.
I sourced mine from creative gourmet in the supermarket.
x
Just made them – delicious. The coconut flour gave them a lovely flavour. I overcooked them though…but they still tasted pretty good!
Hi – this recipe looks great, very original and healthy. Do I defrost the frozen raspberries or just leave frozen? thanks
Leave frozen
x
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 
Hi Teresa,
I love your recipes and so does my family! Thank you. Would these muffins be ok to freeze?
Wendy x
Yep you can freeze.
x
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.
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
Thanks for your kind words Dee
x
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.
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!
Hi Teresa, could you use Organic cocoa powder instead of dark chocolate? If yes how much would you use?
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.
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
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!
Made these on the weekend with fresh raspberries – turned out beautifully, thanks Teresa for the fantastic recipes
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 : )
yep they rock! I used olive oil and just tested one strzight out of the oven, thankyou for such a yummy clever recipe
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
Can I use spelt or almond meal instead of the coconut flour & how much? This is for the chocolate raspberry muffins
Thanks Fiona
Looks awesome! I would so love to try some.
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!
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.
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!
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
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