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Raspberry Chocolate Chip Muffins

Updated: Oct 22, 2020

Next week is Valentine's Day!

Even though my husband and I don't really celebrate the day (and we both work late this year), I'll use any excuse to make something festive. The most festive thing I know for Valentine's day are the colors red and pink--which so happen to be the colors of my favorite fruit! And what else comes to mind when someone says Valentine's day? Chocolate. So, why not use them both?

These muffins are healthy enough to eat for breakfast, but the chocolate adds enough sweetness to eat them for dessert too! You could easily replace the raspberries with bananas if berries aren't your thing (like my husband). Or you could even use blueberries or strawberries, although you may need to add in a bit more almond flour to balance out the water content of those fruits.

These are so quick and easy to make, and definitely worth the 30 minute time commitment. Let me know if you give these a try. Enjoy!

Raspberry Chocolate Chip Muffins

Serves 12


  • 8 oz raspberries

  • 2 eggs

  • 1 tbsp maple syrup

  • 1/4 cup almond flour

  • 1 cup oat flour

  • 1/2 cup oats

  • 1 tsp vanilla

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup dark chocolate chips


I. Preheat your oven to 350 degrees F. In a medium bowl, mash the raspberries until broken down. Add in the eggs, maple syrup and vanilla, mixing until combined.

II. Add in the flours, oats, baking powder, salt, chocolate chips and mix well.

III. Divide mixture evenly into a muffin tin lined with parchment liners or greased well.

IV. Bake for 25 minutes, or until the tops are golden brown and the muffins are cooked through. Enjoy!


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