paleo chocolate raspberry muffins
These Paleo Chocolate Raspberry Muffins set a new bar for paleo muffins around here! They’re made with two cups of frozen raspberries and believe it or not, they are 100% grain-free, refined sugar-free and dairy-free!
DISCLOSURE: These Paleo Chocolate Raspberry Muffins are brought to you today in partnership with the National Processed Raspberry Council. I was compensated for my time. All opinions expressed here are my own.
These Chocolate Raspberry Muffins are the perfect paleo snack to make for Valentine’s Day! These muffins have two whole cups of raspberries per batch and 4 grams of fiber per muffin!
After the last batch of these raspberry chocolate muffins came out of the oven, and I tried one, I wondered if it was maybe that I had been doing a paleo diet for so long (a whole month that is) that I had lost perspective on what a good muffin is. I mean these muffins are so good, I wondered if my mouth was deceiving me! But I had my daughters try them too, and they confirmed, these paleo muffins are legit good even to grain eaters! I am a little, no make that a lot, shocked how good they are and I am so excited for you to try a batch for yourself!
Using frozen Berries in Muffins
- The frozen berry trick is where it’s at! First I took half of the berries, and put them into a microwave safe bowl. I added on the honey, then popped the mixture into the microwave for 30 seconds. When it comes out, the berries are soft and the honey is more liquid. Depending on your microwave, this may take an additional 15 seconds. But this isn’t really a step of heating it up, as much as it is a melting step.
- Basically what you are doing is creating the liquid for the muffin batter. You know how some muffin recipes call for milk (or almond milk) or yogurt. Well, in this case the liquid is pureed raspberries! And now the honey is easier to blend into the batter too!
- It’s important to use frozen berries because they break down more easily when thawed. So they are perfect for this task!
- The second cup of raspberries gets folded into the batter while still frozen. That’s great because they will thaw as the muffins bake, without staining the batter, and they will be nice and soft once the muffins are done.
- And it goes without saying, they’re also great because they are in season whenever the mood (or Valentines Day) strikes! So I keep a bag or two in my freezer.
Tips to Make Paleo Chocolate Raspberry Muffins
- I used a blend of almond flour, arrowroot starch and coconut flour. But the key is to use mostly almond flour. Coconut flour is incredibly absorbent, so a little goes a long way.
- I used baking soda as a leavener because unlike baking powder it doesn’t have cornstarch in it. There are paleo baking powders on the market, but no need in this recipe. Baking soda works great because the acidity of the raspberries helps to activate it.
- The key to keeping these paleo muffins nice and light, not too dense, is that I used air to help lighten the texture of the muffins. To do that, I separated the eggs and whipped the whites. Folding them gently into the batter in two additions did wonders to the texture! I would have you taste the side-by side of with and without whipped whites, but that would be a waste of muffins!
- Before you start making the muffins, preheat the oven and get your pan ready. I used paper muffin tin liners. They made it really easy to get the muffins out of the pan, and surprisingly peel off the muffins easily after only cooling for about 40 minutes! If you’ve tried some gluten-free muffins, you know this is not always the case. And many require that you completely cool them.
- To the above mentioned dry mix, I also added in some dark cocoa powder. Cocoa powder is unsweetened, and if you spring for a high quality one, very rich tasting in small amounts.
- To really take these Paleo Muffins over the edge, I also added in some extract. I used vanilla and almond extract. If you want, look for those made without alcohol. I love the way the almond tastes with the chocolate and raspberries! It makes these seem almost more cupcake like than muffin like!
- I also took a 2 ounce bar of paleo chocolate and chopped it up and added it to the batter. If you are not picky about if your chocolate is strictly refined-sugar free, regular chocolate chips work fine.
- If you like a bit of flare, you can hold aside some berries and chocolate chunks to top the muffins with before you bake them.
To learn more about Frozen Raspberries, please visit Real Red Raspberries
More Paleo Valentine’s Day Recipes
For Breakfast in bed: Paleo Pancakes
For Dinner: Mussels with Apples and Bacon
These Paleo Chocolate Raspberry Muffins set a new bar for paleo muffins around here! They’re made with two cups of raspberries and believe it or not, they are 100% grain-free, refined sugar-free and dairy-free!
1 ½ cup almond flour
½ cup arrowroot starch
¼ cup coconut flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
2 cups frozen raspberries, divided (8 ounces)
3 large eggs, separated (at room temperature*see tip)
1/2 cup honey
3 tablespoons avocado oil
2 teaspoons vanilla (alcohol free if desired)
½ teaspoon almond extract (alcohol free if desired)
2 ounces paleo chocolate, chopped into chunks (or ½ cup chocolate chips)
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners or coat with cooking spray.
- Sift almond flour, arrowroot starch, coconut flour, baking soda and salt into a medium bowl. (A colander with small holes works well.)
- Measure out 1 cup frozen raspberries into a microwave safe bowl or measuring cup. Top with honey. Microwave 30 seconds to thaw the berries and loosen the honey. Stir together until it becomes thin jam-like liquid. If needed, microwave for an additional 15 seconds to warm enough to melt the raspberries. Do not boil.
- Whisk egg yolks, oil, vanilla extract, almond extract and the raspberry honey mixture in a large bowl.
- Beat egg whites in a clean dry bowl with an electric mixer until soft peaks form.
- Fold the dry mixture into the honey and raspberry mixture. Using a silicone spatula, gradually fold the egg whites into the batter to loosen and lighten it. Fold in the remaining half of the raspberries and chocolate.
- Spoon the batter into the muffin tin, dividing evenly. Top with more chocolate and raspberries if desired. Bake 26 to 28 minutes, or until completely set up. Let cool 15 minutes before transferring the muffins to a wire cooling rack. Note: paper muffin liners will stick to the muffins until they are completely cool.
*tip: To safely bring fresh eggs to room temperature, place in a small bowl and run hot tap water over them. Let sit in the warm water for 4 to 5 minutes. Drain.
- Serving Size: 1 muffin
- Calories: 226
- Sugar: 15 g
- Sodium: 178 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 6 g