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Raspberry Chia Almond Flour Muffins

Course Breakfast, Snack


  • Muffin Tin
  • Muffin Liners


  • 4 eggs room temp
  • cup maple syrup
  • cup coconut milk
  • ¼ cup coconut oil melted
  • 1 ½ tsp vanilla extract
  • cup almond flour
  • ½ cup coconut flour
  • 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!