Recipe Time: Raspberry Chocolate Chip Muffins
I love treats that satisfy a sweet craving without crashing your blood sugar, or sitting in your gut like a brick. These muffins are exactly that.
They’re made with protein-rich almond flour (instead of refined wheat flour), antioxidant- and fiber-rich raspberries, and they’re sweetened with maple sugar. So you can feel good about eating them as part of your breakfast or as an afternoon snack.
Raspberry Chocolate Chip Muffins
Adapted from Paleo Running Mama
Ingredients:
2¾ C blanched almond flour
½ C tapioca flour (or arrowroot flour)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
3 large eggs, at room temperature
⅓ C milk of choice (i.e. dairy, almond, coconut)
⅓ C melted ghee or coconut oil
½ C maple syrup
2 tsp. vanilla extract
1 C fresh raspberries*
1 C dark or baking chocolate chips
Instructions:
Preheat the oven to 350°F.
Line a 12-cup muffin pan with unbleached parchment liners.
In a large bowl, mix together the flours, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, milk and ghee/coconut oil until smooth. Add the vanilla and whisk again.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. (Almond flour mixes differently than grain flours – a few lumps are fine!) Gently fold in the chocolate chips, then the raspberries.
Fill each muffin cup about ¾ full. Bake for 22-25 min., until golden brown and a toothpick comes out clean.
Remove the pan from oven and let cool for 10 min., then transfer muffins to a wire rack.
Storage: Keep muffins loosely covered at room temperature for the first day, then cover and refrigerate for up to one week.
Servings: 12 to 14 muffins
*Fresh raspberries are best because frozen ones can make the muffins soggy. If you use frozen berries, reduce your milk content slightly.
Looking for more ways to add simple, satisfying foods to your routine? Let’s chat about what might work for your lifestyle. Book a free 20-minute discovery call.
