Double Chocolate Raspberry Banana Muffins

Double Chocolate Raspberry Banana Muffins (Vegan + GF)

Moist chocolate muffins loaded with fresh raspberries and chocolate chips! Gluten-free, refined sugar-free, and vegan!

  • Author: Full of Plants
  • Yield: 6 Muffins 1x


  • 1/3 cup (30g) almond flour
  • 1/3 cup (50g) white rice flour
  • 1/3 cup (30g) oat flour
  • 1/2 cup (70g) coconut sugar
  • 3 tbsp (22g) cocoa powder
  • 1 tsp baking powder
  • 1/3 cup (78ml) almond milk
  • 1/3 cup mashed banana (about 1 and 1/2 banana)
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (or chunks)
  • 1/3 cup raspberries (fresh or frozen)


  1. Preheat oven to 350°F (175°FC). Line 6-count muffin pan with muffin liners. Set aside.
  2. In a large mixing bowl, whisk together the almond flour, white rice flour, oat flour, coconut sugar, cocoa powder, and baking powder.
  3. 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.
  4. Carefully fold in the raspberries and mix until just combined.
  5. 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.
  6. Bake for 22 minutes. Let the muffins cool completely before removing them from the pan.
  7. Muffins will keep for up to 3 days stored in a box at room temperature.


  • Serving Size: 1 Muffin
  • Calories: 177
  • Sugar: 18.4g
  • Fat: 4g
  • Carbohydrates: 35.5g
  • Fiber: 3.4g
  • Protein: 3.3g