Gluten-Free Raspberry Chocolate Chip Muffins

Gluten-Free Raspberry Chocolate Chip Muffins. That’s the recipe featured today in our March Muffin Madness event.

It’s another day of March Muffin Madness (MMM)! I love sharing the newest gluten-free muffin recipe from another wonderful blog and sharing the daily giveaways here on gfe!

Gluten-FreeRaspberry Chocolate Chip Muffins from Cook Eat Well

Today’s gluten-free muffin recipe comes from Lisa at Cook Eat Well (formerly Cook Eat Paleo). She is sharing Raspberry Chocolate Chip Muffins.  Lisa says: “Raspberries and chocolate are two of my favorite things—and they are amazing together in these muffins.” I don’t doubt the latter one bit, especially as Lisa’s recipe uses fresh raspberries and dark chocolate chips.

I really love the simplicity of Lisa’s recipes. While you’re visiting her blog, be sure to check out a few of her other great muffin recipes, like:

~ Lemon Poppy Paleo Muffins

~ Paleo Cranberry Orange Muffins, and

~ Strawberry Paleo Muffins.

Please also take a look at her Paleo Orange Blueberry Muffins recipe, a guest post here on gfe, which was in the Top 3 of the most popular recipes from the last MMM event. Update: My family loves this recipe! We have it on our weekly breakfast rotation. The combination of orange and blueberry is wonderful.

Before you check out Lisa’s Gluten-Free Raspberry Chocolate Chip Muffins recipe below, you’ll want to enter the daily giveaway below!

Gluten-Free Raspberry Chocolate Chip Muffins (Paleo) Recipe

Yield: 9 muffins

Gluten-Free Raspberry Chocolate Chip Muffins (Paleo)

Print

Lisa says: "These raspberry chocolate chip muffins are perfect for brunch or an afternoon snack."

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 200 grams fine blanched almond flour (about 2 cups)
• ½ teaspoon baking soda
• ⅛ teaspoon fine sea salt
• ¼ cup gluten-free dark chocolate chips
• 3 large eggs
• ¼ cup honey
• 2 tablespoons ghee, melted (or butter)
• 1 tablespoon fresh lemon juice
• ¾ cup fresh raspberries

Instructions

1. Preheat oven to 325 degrees and grease or line muffin tin.
2. Combine dry ingredients and chocolate chips in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Gently fold in raspberries.
3. Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
4. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Did you make this recipe?

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Today’s Daily Giveaway

Update: All giveaways are now closed.

Today’s prize is Lisa’s own smoothies ebook. There will be three winners. I don’t know about you, but I’m always looking for smoothie inspiration. While we can certainly throw together a few ingredients in the blender, the results don’t always turn out as we’d expect, or like. Those are the times we wish we’d used a great recipe. Banana Bread Smoothie, Key Lime Pie Smoothie, Healthy Shamrock Shake, and more … Lisa’s e-book delivers!

To make this daily giveaway even more fun–and to give you one of the ingredients to make Lisa’s muffins–there will be two more “surprise” prizes (which weren’t in the original prize listing) with one winner for each, so two more winners. The prize? Packages of Enjoy Life Dark Chocolate Morsels!

Hey, you might even win a fabulous blender—a Blendtec Designer 625 with Wildside+ Jar and Blender Jar+—for whipping up those delicious smoothies!

Overall Giveaway Prizes for March Muffin Madness, Including Grand Prize

Update: All giveaways are now closed.

There will be one winner for each of the prizes shown in the Rafflecopter widget below. Be sure to use the arrow to scroll through to see them all and then get all your entries! Rafflecopter entries and the comments on every post will all be part of the final drawing!

Originally published March 15, 2016; updated March 25, 2025.

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