Monday, March 17, 2014

Grain-free chocolate raspberry muffin recipe

These grain-free chocolate raspberry muffins are a real hit in our family. Everyone loves their chocolatey molten deliciousness.

I try not to eat them too often these days, as they're not sugar-free, but I do make them for the girls sometimes and freeze them to pull out for nutrition-filled special treats.

Thank you to for providing coconut oil and coconut flour for my test kitchen.

  • 1/2c honey
  • 1/2c granulated sugar (I do a mixture of dextrose and unrefined sugar-cane sugar to reduce fructose and increase natural minerals)
  • 1/2c extra virgin coconut oil
  • 1/2c cocoa
  • 1/2c coconut flour
  • 1/4c hazelnut or almond flour
  • 1t salt
  • 1/2t baking soda
  • 6 eggs
  • 1t vanilla essence
  • 1c fresh or frozen raspberries 

  1. Preheat oven to 160°C / 325°F.
  2. Melt honey, sugar and coconut oil together on a low heat.
  3. Mix cocoa, coconut flour, hazelnut flour, salt, baking soda, eggs and vanilla essence together in a large bowl and stir through the melted honey, sugar and coconut oil. Mix well to combine.
  4. Line a 12-cup muffin tin with cupcake patties (I prefer silicone) and fill the muffin tin with batter. 
  5. Sprinkle each muffin with a few raspberries.
  6. Bake at 160°C / 325°F for 18-20 minutes. (The shorter time will give you a molten core, whereas the longer time will give you a more solid muffin.)
These muffins are beautiful fresh, refrigerated or straight from the freezer. They make great lunchbox fillers.

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