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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 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Victoria Faling

Ingredients

Muffins

  • 1 cup Tigernut flour or almond
  • ¾ cup 1:1 gluten free flour see notes for paleo option*
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup melted oil or butter I used olive oil
  • ¼ maple syrup
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips of choice I used Enjoy Life
  • 1 cup fresh or frozen raspberries

Crumble Topping

  • ¼ cup oats use shredded coconut or nuts for paleo
  • ¼ cup tigernut or almond flour
  • 2 tablespoon gluten free or cassava flour
  • 1 tablespoon melted coconut oil
  • 1 tablespoon 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 ½ cup cassava and ¼ cup arrowroot or tapioca starch