You need to make these allergy friendly muffins. They are a combination of three of the most delicious things- chocolate, raspberry, and crumble. These gluten free muffins also have a paleo option and are completely dairy free and nut free.

I always use Enjoy Life chocolate chips when baking because they are allergy friendly. Dark chocolate is my favorite, but feel free to use semi-sweet. These gluten free raspberry muffins are made with a mix of gluten free flours, but I provide substitutions if you are trying to keep these fully grain free.

The crumble topping makes these muffins. Having that soft center full of sweet raspberries and chocolate balanced out with the crunch of a crumble topping is perfection. I hope you enjoy these delicious muffins as much as I do!

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Raspberry Chocolate Crumble Muffins

These delicious gluten free muffins are filled with all delicious raspberries and chocolate then topped off with a crunchy crumble topping. They can be made completely paleo and are dairy and nut free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword autoimmune paleo, chooclate, dairy free, gluten free, nut free, raspberry

Prep Time 15

Cook Time 25

Servings muffins

Author Victoria Faling

Ingredients

Muffins

1 cup Tigernut flour or almond
3/4 cup 1:1 gluten free flour see notes for paleo option*
1 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup melted oil or butter I used olive oil
1/4 maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup chocolate chips of choice I used Enjoy Life
1 cup fresh or frozen raspberries

Crumble Topping

1/4 cup oats use shredded coconut or nuts for paleo
1/4 cup tigernut or almond flour
2 Tbsp gluten free or cassava flour
1 Tbsp melted coconut oil
1 Tbsp maple syrup

Instructions

Preheat oven to 350F.
Combine crumble topping ingredients together and set aside.
Sift all dry ingredients for muffins together in a bowl.
Beat wet ingredients for muffins together, except for choc chips and raspberries.
Add your dry muffin ingredients to the wet and mix to combine.
Toss raspberries with 1 tbs. of gluten free or cassava flour, then fold raspberries and chocolate chips into the batter.
Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
Try not to eat this all in one night 😉

Notes

*For all paleo version, substitute the gluten free flour for 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch

Gluten Free Raspberry Chocolate Chip Crumble Muffins (Paleo Option, Diary Free, Nut Free)