These Raspberry Chia Almond Flour Muffins are the perfect superfood muffin to delight your tastebuds and nourish your body! I love making these for my clients as a breakfast or snack, as they’re packed with protein from eggs, almond flour, and chia seeds, and also contain important healthy fats to stay energized and satiated.
- Raspberries: Raspberries are one of the lower in sugar fruits, with just 5 grams per cup. This makes raspberries a great option for those with a sweet tooth who are trying to avoid the sometimes inflammatory effects of sugar! They’re also rich in antioxidants, which help reduce inflammation.
- Chia Seeds: I’m sure you’ve heard of chia seeds being classified as a “superfood.” Chia seeds are high in antioxidants, provide fiber, and are an excellent source of omega-3 fatty acids. Omega-3 fatty acids help raise our good cholesterol levels that protect against heart attack and stroke.
- Almond flour: Almonds contain lots of healthy fats, fiber, protein, magnesium, and Vitamin E. They can even help lower blood sugar levels and have been shown to reduce hunger and promote weight loss.
Baking Tips from Chef Michaela
I love to use fresh raspberries in these muffins when they’re in season, but if you only have frozen raspberries on hand, those work well too. Frozen fruits are actually picked at peak ripeness, which means they’re levels of phytonutrients, vitamins, and minerals are comparable to fresh fruit!
I don’t recommend subbing any other flours for almond flour or coconut flour. Both flours are high in fat, which gives these muffins they’re moist and decadent texture. Be on the lookout for some nut free paleo options in the future!
Raspberry Chia Almond Flour Muffins
- Muffin Tin
- Muffin Liners
- 4 eggs room temp
- ⅓ cup maple syrup
- ⅓ cup coconut milk
- ¼ cup coconut oil melted
- 1 ½ tsp vanilla extract
- 1½ cup almond flour
- ½ cup coconut flour
- ⅓ cup arrowroot flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ tbsp chia seeds
- ½ pint raspberries fresh or frozen
- Preheat oven to 350 °F
- Combine liquids is one bowl and dry ingredients in another bowl
- Slowly add the dry ingredients to the wet ingredients until just combined (except the raspberries!)
- Fold in the raspberries
- Line a muffin pan with liners. Fill ¾ full and sprinkle each muffin with additional chia seeds.
- Bake until a toothpick inserted comes out clean, about 12 minutes.
- Allow to cool on a wire rack or just eat them hot. I love enjoying them warm with some ghee or grassfed butter!