Double raspberry chocolate chip muffins are gluten, dairy and nut free treats packed with fresh raspberries.When fall arrives everyone is thinking about apples, pears and pumpkins. But don’t forget the end of summer/early fall fruit that reappears – raspberries! Yes, they come back.
This year we were able to go raspberry picking and enjoy a few raspberry treats with our last few days of warm weather.
I made raspberry ice cream, raspberry yogurt and raspberry pancake topping. Those are all great! But my favorite was the double raspberry chocolate chip muffins.
These muffins have the perfect amount of moisture from the raspberries and an extra hint of sweetness from the chocolate chips. You’ll never know they are gluten and dairy free.
Raspberry muffins make an easy breakfast. They also pair well with any kind of soup for a simple, nourishing lunch or dinner. So make a big batch, stash some in the freezer and you’re ready to go.
My kids devoured these muffins. My daughter even ate two with her meal! Even though one recipe makes 18 muffins, none of them made it to our freezer. I should have made a double batch.
Take advantage of this late summer fruit and enjoy a special breakfast treat. Your whole family will love double raspberry chocolate chip muffins.
This post is linked to From the Archives Friday.
- 1 cup "white" gluten free flour (tapioca, white rice)
- 1 cup whole grain gluten free flour (teff, amaranth, sorghum, brown rice)
- 1 cup organic cane sugar or coconut sugar
- 1 tsp. aluminum free baking powder
- 1 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- 1 tsp. organic vanilla extract
- 2 Tbsp. honey
- 1/2 cup melted coconut oil or palm shortening (or butter)
- 3 eggs
- 1 cup + 1/2 cup raspberries
- 1/2 cup mini chocolate chips, nuts or dried fruit (optional)
- Preheat oven to 375*F. Line a muffin pan with paper muffin cups, silicon cups or grease the pan.
- In a large bowl combine the flour, sugar, powder, soda and salt.
- Add the eggs, vanilla and honey. Beat until just combined.
- Add the melted fat. Beat until combined.
- Add 1 cup raspberries. Beat until well combined (raspberries will "puree" into the batter).
- Stir in chocolate chips, nuts and/or dried fruit if desired.
- Fill muffin cups 3/4 full with batter.
- Using the remaining 1/2 cup raspberries, place 1-3 raspberries on the top of each muffin.
- Bake for 25 minutes.
- Allow the muffins to cool for 5 minutes before serving.
- Store in an airtight container at room temperature or in the freezer for long term storage.
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