Try the Primal Palate mobile app

Click here

Chocolate Raspberry Mini Muffins

prep:25 minutes
cook:30 minutes to 35 minutes
ready in:about 1 hour
Difficulty
***--
Show nutritional information
  • Serves: 18
  • Calories: 217
  • Total Fat: 15g
  • Total Carbohydrate: 22g
  • Protein: 1g
LoadingAdd to myKitchen

Chocolate and raspberry mini muffins are tasty and adorable! We enjoyed making these mini muffins together over Valentine’s Day. Mini chocolate chips and raspberries fill every bite, nestled in a bed of spongy vanilla cake batter. Your special valentine will be sure to say “be mine” after a bite of these cuties!

Serves: 18

Serves: 18decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 350°F.
  2. In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer.
  3. Stir in raspberries and chocolate chips.
  4. Place muffin papers into the mini muffin tray.
  5. Fill each cup 3/4 full with batter.
  6. Bake at 350°F for 30–35 minutes.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note

Our New Cookbook!

Our new cookbook: Make it Paleo 2

Other recipes you might like

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Primal Palate Cooking Channel

    RECIPE REVIEWS

    1. cketcherlee
      March 28, 2015
    2. cketcherlee
      August 19, 2012

      My kids and I love these! So yummy. Thanks for the recipe!

    3. Mel Mann
      November 5, 2012

      Great recipe! Made them for my toddler to take for morning tea at day care, she loves them!!!

    4. gator92
      January 22, 2014

      Love these!

    5. amyayers2
      March 15, 2014

      I just pulled a batch of these out of the oven, and they smell and taste amazing!! I decided to make them into larger sized muffins and was able to get 16 out of the batter. Looking at the time recommended for cooking, I thought it was a little bit too long. I let mine cook for just 25 minutes, and they were perfect. For mini-muffins, I think 30-35 minutes might be a little too long.

      1. March 15, 2014

        Thank you! It can really depend on the oven, and also the muffin tin you are using. We’ve made these many times and in our oven, with our products it’s always around 30 minutes for even the mini’s. Thanks for your feedback!

    Write a Review

    You need to be registered and logged in to post a review.