Looking for a mid-week treat? I have got you covered with these moist double chocolate raspberry muffins!
Gluten-free, super moist, and loaded with gooey chocolate chips and fresh raspberries, these muffins are also acceptable for breakfast. Let's bake!
If you have tried my Cream Cheese Banana Bread, this recipe will look similar as I use the same batter here.
The batter requires a mix of three flours: oat flour, almond flour, and white rice flour. This mix makes the muffins soft and fluffy, and as opposed to many other gluten-free blends, they are not gritty at all.
Next, we have cocoa powder AND chocolate chips for that double chocolate factor. Finally, to sweeten the muffins, I went with ripe bananas that also add moisture, and coconut sugar. Don't worry you can't taste the bananas that much.
You simply mix everything together until you get a smooth and thick batter before folding in a generous handful of raspberries. I prefer to fold in the raspberries at the end and not overmix otherwise they will get mashed. Feel free to use fresh or frozen raspberries, both work well.
The final step is to fill cupcake liners with the batter and throw it in the oven!
Twenty minutes later your kitchen should have a wonderful chocolate smell and your little muffins should have puffed. It's time to let these big boys cool down before removing them from the pan.
Can you see those melty chocolate chips and juicy raspberries?!
The raspberries not only add freshness but also makes these muffins lighter and fluffier. Plus the combination of raspberry + chocolate never fails. If you like to combine fruits and chocolate, you should definitely try this one!
Let me know in the comments if you try this recipe!
Double Chocolate Raspberry Banana Muffins (Vegan + GF)
- ⅓ cup almond flour
- ⅓ cup white rice flour
- ⅓ cup oat flour
- ½ cup coconut sugar
- 3 tablespoon cocoa powder
- 1 teaspoon baking powder
- ⅓ cup almond milk
- ⅓ cup mashed banana about 1 and ½ banana
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup chocolate chips or chunks
- ⅓ cup raspberries fresh or frozen
- Preheat oven to 350 °F (175°FC). Line 6-count muffin pan with muffin liners. Set aside.
- In a large mixing bowl, whisk together the almond flour, white rice flour, oat flour, coconut sugar, cocoa powder, and baking powder.
- Pour in the almond milk and whisk until combined. Next, add the mashed banana, vanilla extract, salt, and chocolate chips. Mix using a wooden spoon until fully combined.
- Carefully fold in the raspberries and mix until just combined.
- Spoon the batter into the prepared muffin pan, filling each liner all the way to the top. Top with a few additional chocolate chips for a better look.
- Bake for 22 minutes. Let the muffins cool completely before removing them from the pan.
- Muffins will keep for up to 3 days stored in a box at room temperature.
Have you tried making these with regular gluten flour? Any that work best and if so, in what proportions?
I haven't, sorry! I try to stay away from gluten-free flour mixes as each brand acts differently in baking.
These are so yummy. I love chocolate and raspberries combined. Super moist and chocolatey. I love the fact that there's no added oil just almond flour. I used a combination of date sugar, xylitol, and erythritol. I subbed Pamela's GF all purpose flour for the rice and oat flour. I will be making these again.
Thanks Lori! Glad you liked them 🙂
I have never used date sugar or these sweeteners but I may try them next time. Thanks for your feedback!
Delicious! I have made them twice and they turned perfect again. By the way, the freeze beautifully.
Thanks for your feedback Laíssa!
Always on the "look out" for healthy gf raspberry banana chocolate chip muffins, and this recipe's been my fav'!! I doubled it to get a full dozen - perfect for a healthy midday snack at work! They freeze well too! 🙂
So happy to hear you loved these muffins! Thanks for your feedback!
Heyheyy, do you think I could replace oat and almond flour with buchwheat flour? (or maybe just replacing almond flour)
It will definitely change the texture and flavor of the muffins. It might work but the ratio of liquid to dry ingredients probably won't be correct anymore as each type of flour absorbs liquid differently.
Just made that. Didnt ve rice flour so ended up teplacing with plai gf blend i had on hand and adding tad more milk. Baked on a flat pan as thin cake tomorrow im making two more will use them as cake layers for a low key picnick hen do. Thank you for the recipe.
You're welcome! Thanks for your rating 🙂
These are amazing! I used an unflavoured vegan protein powder instead of rice flour (I didn't have any). Just a bit more of plant milk and it worked like a charm! I double the recipe and got 10 decent sized muffins. Also used part Xylitol part coconut sugar. Thank you!! 🙂
Glad to hear it worked with vegan protein powder too! Thanks for your feedback Rita!
(Forgot to rate lol)
These are so delicious. For an egg-free, gluten-free, dairy-free household, this recipe is gold. THANK YOU!
Thanks Theresa 😉
P.S. Had trouble rating this with my first comment, so writing again to rate it 5/5!
Is there anything you have tried instead of oat flour? In Australia it isn't gf.
Also might try subbing protein powder for almond flour. No nuts at daughter's school.
You could try using buckwheat flour, but you will have to adjust the amount of liquid ingredients.
Regarding protein powder...well you definitely won't get the same fudgy texture and flavor.
Have u tried anything instead of oat flour? In Australia it is not gluten free. Also wonder about subbing protein powder for almond flour. Daughter's school is nut free.
Those muffins are absolutely phenomenal! In love with the result! Yummy 100x
Thanks so much for your feedback Helen!
Just ate one of these SUPERB muffins that I made last night.
I may be biased, but they are simply wonderful.
Thank you so much for sharing your amazing content.
Thanks Daura 🙂 Glad you liked it!