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These raspberry chocolate chip muffins are a fresh and decadent treat! They’re gluten-free, paleo, and can be made to be AIP-friendly.

raspberry chocolate chip banana muffins

Raspberry Chocolate Chip Muffins

These raspberry chocolate chip banana muffins are a flavor match made in heaven! Seriously, have you ever tried fresh raspberries, melty bananas, and gooey chocolate chips all together? They’re basically impossible to love. Don’t be surprised if they all disappear right after you bake them!

Why are these Raspberry Chocolate Chip Muffins healthy?

There’s no need to worry about allergens

They’re nut-free, dairy-free, grain-free, gluten-free, and soy-free, using no refined oils or refined sugar. Perfect for anyone with allergies.

They’re easy to make egg-free

You can either use a real egg, or a gelatin egg if you don’t tolerate eggs. I haven’t tried to make these with a flax egg.

 

How to Make These Raspberry Chocolate Chip Muffins

  • Preheat oven: Preheat the oven to 375 F and line a muffin tin with 6-7 muffin liners.
  • Prepare muffin mixture: Combine the coconut oil, maple syrup and banana in a medium bowl and mix well to combine. Sift the tigernut and coconut flour together, along with the cinnamon, salt, and baking soda. Add the coconut oil mixture to the dry ingredients and stir well.
  • Make gelatin egg: For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small saucepot and slowly pour over the 1 tbsp gelatin.  Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the batter immediately and mix to combine.
  • Assemble muffins: Fold in the chocolate chips and raspberries, reserving some for the tops of the muffins. Spoon the batter into the muffin liners, filling about 3/4th of the way. Top with extra raspberries and chocolate chips.
  • Bake & serve: Bake in the preheated oven for 30 minutes or until a toothpick comes out clean when inserted. Transfer to a cooling rack and allow to cool completely before serving.

raspberry chocolate chip banana muffins

 

Can you make these coconut-free?

I have not tried other flours and cannot guarantee they would yield the same results.

 

The Ingredients

Tigernut Flour & Coconut Flour

I have not tried other flours and cannot guarantee they would yield the same results.

Banana, Fresh Raspberries & Chocolate Chips

The star ingredients of these delicious muffins! You can substitute homemade carob chips for AIP.

Maple Syrup & Cinnamon

These give the muffins their sweetness and classic flavor.

 

raspberry chocolate chip banana muffin inside

 

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Raspberry Chocolate Chip Muffins

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 6-7 muffins 1x
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Description

These raspberry chocolate chip muffins are a fresh and decadent treat! They’re gluten-free, paleo, and can be made to be AIP-friendly.

Ingredients

Units Scale
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 cup banana, ripe and mashed
  • 1 cup tigernut flour
  • 3 tbsp coconut flour (see notes)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 egg (sub gelatin egg for AIP, see below)
  • 3 tbsp dairy-free chocolate chips (sub homemade carob chips for AIP)
  • 1/4 cup fresh raspberries, halved

For the gelatin egg

  • 1 tbsp gelatin
  • 1/4 cup water

Instructions

  1. Preheat the oven to 375 F and line a muffin tin with 6-7 muffin liners.
  2. Combine the coconut oil, maple syrup and banana in a medium bowl and mix well to combine.
  3. Sift the tigernut and coconut flour together, along with the cinnamon, salt, and baking soda.
  4. Add the coconut oil mixture to the dry ingredients and stir well.
  5. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small saucepot and slowly pour over the 1 tbsp gelatin.  Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the batter immediately and mix to combine.
  6. Carefully fold in the chocolate chips and raspberries (being careful not to crush them), reserving some for the tops of the muffins. See notes if the batter is too runny.
  7. Spoon the batter into the muffin liners, filling about 3/4th of the way. Top with extra raspberries and chocolate chips.
  8. Bake in the preheated oven for 30 minutes or until a toothpick comes out clean when inserted. Transfer to a cooling rack and allow to cool completely before serving.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

The absorbancy of coconut flour varies by brand. Add an extra tbsp if the batter is extra runny.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 268
  • Fat: 14.1g
  • Carbohydrates: 20.2g
  • Fiber: 3.1g
  • Protein: 4.6g