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Muffins with raspberries and dark chocolate (gluten free)

I’ve been hiding out in the country lately, taking a break from our busy lives, testing recipes, being more present with the kids and indulging them with some (healthy) treats. Since my daughter does not eat a single crumb of her lunch at camp (even after begging, pleading, threatening!), I’ve made it a little pet project of mine to feed her good food when she gets home. Please stay tuned and be sure to like Food for Zen on Facebook, every day next week I will be sharing a healthy recipe or idea for after camp snacks.

My kids’ favorite snack is muffins, which is a lucky coincidence, because I love experimenting with muffin recipes. The idea for this one came from a local farmers market, where there is still an abundance of juicy beautiful local raspberries. I thought I would combine them with dark chocolate (because it is a requirement for muffins in our house) and voilĂ , it was a magical combination. These muffins are truly awesome, crunchy on top and soft and moist inside. The chia seeds give them an extra crunch (not to mention nutrition!!!) and luckily my kids did not mention any weird black seeds inside their muffin, which was a big relief. I didn’t set out to include chia seeds, it was just a lucky mistake. The final mixture was a bit runny so instead of adding more flour I knew that chia seeds would soak up the excess liquid.

You’ve got healthy protein from the almonds, gluten free whole grains from the millet, omega 3’s from the chia seeds and antioxidants from raspberries and dark chocolate. Happy mom, happy kids, a winning formula.

You can practically use any summer fruit, from strawberries , blueberries to peaches and it will still work and taste great. Enjoy!

Muffins with raspberries and dark chocolate (gluten free)
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
Course: Breakfast, Dessert, Desserts, Snack
  • 2 cups almond flour
  • 1 cup millet flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 lemon lemon zest
  • 2 tbs chia seeds
  • 4 organic eggs beaten
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 tbs vanilla
  • 1 cup fresh rasberries
  • 1 cup dark chocolate chips
  1. Preheat the oven to 350F. In a bowl, combine the almond and millet flours, cinnamon, baking powder, salt, lemon zest and chia seeds. In a separate bowl, mix eggs, maple syrup, coconut oil and vanilla until well combined. Gently combine by hand dry ingredients with the wet. Fold in raspberries and chocolate chips and divide among 12 lined muffins cups. Bake 25-28 minutes, or until tops are golden brown.

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