06/11/2026
I know this is a bold statement, but this recipe is hands down my favorite muffin recipe that I have ever made. You have all of the most important elements of a muffin… soft, chewy, fluffy, melty chocolate chunks, and fresh juicy raspberries. I mean, AMAZING 👏🏼 (AD)
These soft and chewy Chocolate Chunk Raspberry Almond Muffins are completely grain-free, and bursting with fresh raspberries and chocolate chunks. They only require one bowl, naturally sweetened, and come together quickly, perfect for a make-ahead snack!
I always have things like almond flour, maple syrup, and coconut oil in my pantry, so it makes throwing these muffins together quick and easy. Of course, at this point you know my LOVE for NOW Foods and all of their high quality ingredients. I keep my pantry stocked with SO many of their products because I feed good about feeding them to my kids!
Grab the recipe HERE! 👇🏼
Ingredients
* 1½ cups almond flour
* 1 tsp baking soda
* ½ tsp baking powder
* ½ cup almond butter
* ¼ cup real maple syrup
* 1 tsp vanilla extract
* 2 eggs
* ¼ cup melted coconut oil
* ½ cup chocolate chunks (I used Enjoy Life dairy-free)
* 2/3 cup raspberries
How to make them!
* Preheat the oven to 350 degrees.
* In a large mixing bowl, add the almond flour, baking soda, baking powder and whisk to combine.
* Add the almond butter, maple syrup, vanilla, eggs and coconut oil. Whisk again until evenly combined. Add the chocolate chunks and raspberries and gently fold them into the batter with a spatula or wooden spoon. Be careful to not completely break up the raspberries, you want to leave some chunks.
* Spray a muffin tin with cooking spray, and spoon the batter into the tin, filling each one about 2/3 full.
* Bake for 15-18 minutes, until the tops are golden brown.
* Let them cool for 5 minutes in the muffin tin, and then run a butter knife along the outside to help loosen them. Then let them finish cooling on a wire rack.
Grab items on their website using code: CANDACE (good at nowfoods.com until EOY)