Chocolate Raspberry Mini Muffins
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!
25 minutes
30 minutes to 35 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 134 |
| Fat: | 10 g |
| Carbohydrates: | 11 g |
| Protein: | 2 g |
| Calculated per serving. | |
Serves: 18
Serves: 18
Ingredients
- 1 cup 1 cup 1 cup Raspberries, Organic, frozen
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1/2 cup 1/2 cup 1/2 cup Semisweet Chocolate Chips
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Pure Vanilla Extract
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 6 6 6 Eggs, Pastured
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
- Preheat oven to bake at 350°F.
- In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer.
- Stir in raspberries and chocolate chips.
- Place muffin papers into the mini muffin tray.
- Fill each cup 3/4 full with batter.
- Bake at 350°F for 30–35 minutes.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
My kids and I love these! So yummy. Thanks for the recipe!
Great recipe! Made them for my toddler to take for morning tea at day care, she loves them!!!
Love these!
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.
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!