Three grain-free raspberry chocolate muffins sitting on a round wire cooling tray. Shot overhead. The cooling tray is sitting on a mauve napkin.
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These grain-free raspberry and chocolate muffins are the perfect treat for people with dietary restrictions. Despite being gluten, grain and dairy-free these muffins are incredibly moist and bursting with flavour.

Grain-Free Raspberry And Chocolate Muffins

Recipe by Cara Boatswain | Photography by Brandee Meier
These grain-free raspberry and chocolate muffins are incredibly moist and bursting with flavour. Not only are they grain-free, but they are also gluten-free and dairy-free, making them a perfect treat for anyone with dietary restrictions.
Prep Time 5 minutes
Cook Time 20 minutes
Course Baked Goods
Servings 12 people


  • ½ cup almond meal
  • ½ tablespoon gluten-free baking powder
  • ¾ cup gluten-free dark chocolate pieces
  • 4 eggs
  • 1 cup apple sauce
  • 1 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup frozen raspberries


  • Preheat oven to 200°C and line 12 x holes of a muffin pan with paper cases.
  • In a large bowl combine almond meal,baking powder and chocolate pieces.
  • Place eggs, apple sauce, maple syrup,vanilla and raspberries in a bowl. Stir to combine, then add to flour mixture. Stir to combine.
  • Spoon mixture into muffin cases until ¾ full. Bake for 20 minutes or until muffins are golden and spring back when lightly tapped. Cool in trays.
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