These gluten- and grain-free raspberry chocolate chip muffins are naturally sweetened with honey and packed with sweet & tart flavors! These muffins made with MELT® Organic are adapted from The Detoxinista and the perfect breakfast or afternoon treat.


  • 2 cups almond flour
  • 2 large eggs
  • ¼ cup MELT® Organic, softened
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup fresh raspberries
  • ½ cup chocolate chips
  • 12 muffin liners


  • Preheat oven to 350 degrees F and line a muffin tin with paper liners.
  • Beat all of the wet ingredients until well mixed, except for the chocolate chips and raspberries.
  • Sift together all of the dry ingredients.
  • Use a wooden spoon to hand mix the wet ingredients with the dry ingredients until the batter is of a uniform consistency.
  • Gently fold in the raspberries and chocolate chips until they are spread throughout the batter.
  • Drop batter into muffin liners and bake for 15 to 20 minutes. The final muffins should be golden brown around the edges and firm in the center.
  • Allow the muffins to cool in the pan for 15 minutes, then remove to cool completely.