Coconut Raspberry Chocolate Chip Muffins – Low Carb and Gluten-free

Low carb coconut flour muffins packed with raspberries and dark chocolate. A delicious healthy breakfast for the whole family.
Low Carb Coconut Flour Muffins with raspberries and chocolate chips
A lot of readers ask me about substitutions in my recipes, and more often than not I am happy to oblige. I know that specific low carb ingredients can be hard to come by, and that people have dietary intolerances or preferences. I want my recipes to be as accessible to as many people as possible, so if it’s a matter or swapping coconut products for the dairy or using different sweeteners than what I use, I want to help people figure out how to make it work.
But some substitutions are far trickier than others, and one of those is swapping coconut flour for almond flour or vice versa. It isn’t like substituting cake flour for bread flour or whole wheat for white. When I create an almond flour recipe, it’s based on the peculiar properties of almond flour and how it combines with other ingredients. When I decide to create a recipe based on coconut flour, I don’t start by comparing it to almond flour recipes. I start simply by figuring out what it will take to make the coconut flour work. They are such different beasts and require such different treatments. I just don’t see these two ingredients as interchangeable at all.
Low Carb Gluten Free Coconut Raspberry Chocolate Chip Muffins
But I truly understand the reasons for these requests and many times it’s a reader with an allergy. They see one of my decadent desserts and hope it can be made to their needs so that they can enjoy some sweets on their low carb, gluten-free journey. I get it, I do. So often my response goes something like “Well, you’re better off taking an actual coconut flour recipe and changing the other ingredients to match the flavours of this recipe”. Because that is far, far easier than taking an almond flour recipe and breaking it down to revamp it with coconut flour. And as I continue to play with both flours and develop recipes using one or the other (or sometimes a combination of the two), I build up a databank of possibilities for anyone with a nut or a coconut allergy. Many of them can be then adapted to suit other recipes.
Low Carb Coconut Raspberry  Chocolate Chip Muffins
Many of my muffin recipes are almond-flour based, so I decided to switch it up one morning and create a coconut-flour muffin for my nut allergy readers. I wanted to add some berries but all I had were the freeze-dried kind from Honeyville. And it occurred to me that this would actually be perfect for coconut flour, since fresh berries have a tendency to be to “wet” in coconut flour recipes, making the end result a little soggy. You can sub fresh berries here too, as the muffins would still be quite flavourful, just a little soggier around the berries (and you should keep leftovers in the fridge for that reason).
For the recipe, please see Coconut Raspberry Chocolate Chip Muffins on A Sweet Life Magazine.

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Comments

  1. Oh! I have a bag of coconut flour in my fridge just waiting for the right moment. Happy, chocolately muffins may just fit the bill.

  2. What do you think of dehydrating the raspberries instead of using freeze-dried? Would they likely come out like little hockey pucks in the muffins instead of just getting softer but not too juicy?

    • I don’t own a dehydrater so I can’t really say. I’d think it’s worth a shot. Coconut flour absorbs so much moisture that I found it made the freeze-dried berries juicy again by the surrounding batter being so moist.

  3. These are some gorgeous muffins. The addition of raspberry is quite impressive!

  4. Sigh… every time I think I’m set for my next baking frenzy, with all my chosen recipes selected, you go and post yet something else that sounds wonderful. What a great problem to have!

  5. Oooo! I love these! I am getting more into baking with different flours these days. There are so many possibilities!

  6. Lora @cakeduchess says:

    Coconut flour…why, yes! I have got to get a bag and experiment with it. The perfect muffin for a hot tea and snack now or better even for breakfast tomorrow!:)

  7. I have an unopened bag of coconut flour that I’ve been wanting to experiment with. I’m definitely going to make these pretty muffins.

  8. Where did you find unsweetened dark chocolate chips?
    And freeze dried raspberries? This sounds amazing !

    • I didn’t use unsweetened chocolate chips. I used Lily’s which are sweetened with stevia and erythritol. At the end of the post, there are links to both the chips and the raspberries.

  9. I’m all for adding coconut to recipes in any form! And the same for raspberries! Gorgeous, perfectly domed muffins :)

  10. I’m checking on the raspberry can size and finding conflicting information for a #10 size can. How many cups do you actually get of raspberries?

    • Not sure how many cups, I’ve never measured it out. I’d imagine there at least 6 to 8 cups in the large Honeyville can.

  11. Ok, now you have coconut flour, but then you use almond milk. Which I’m not able to have almonds. So what milk can I use? If you are wanting the almond flavor can I use regular skim milk and add a tsp of almond flavoring. I can use that.

  12. My husband has this weird thing with coconut, he hates it!, but it’s more of a texture thing than flavor. Would it be OK to sub almond flour for the shredded coconut?

  13. Thanks for this recipe – yum. looks wonderful.
    Would it work to use dried cranberries instead of the freeze dried raspberries? If yes, should I soak them first to plump them up?

    • I would put them in as is or only plump them for 30 minutes or so. The freeze dried berries soaked in a lot of moisture from the coconut flour batter and had the perfect texture.

  14. Oh these muffins sound great! Pinning this recipe for when my aunt comes down so we can make these together!

  15. Christiana says:

    These are delicious! I’ve made them several times – but read ‘coconut’ milk instead of ‘almond’ milk – duh! I think it was probably because I had coconut milk in the larder. . . However, they were moist and yummy, and disappeared fast. First time I followed the recipe exactly – apart from the slip with the milk; but the next time I only had freeze dried blueberries to hand, no chocolate drops , and upped the vanilla to a tablespoonful at the request of my husband. I think we liked them even better!

    I also wanted to comment that each time I’ve made them – now on the third batch, – the quantities given have yielded way more than 12 muffins. Usually at least 24, sometimes more. I used regular size muffin cases and they look like your photographs, so I’m puzzled! But more is good – n’est pas?!?

    • Carolyn says:

      Coconut milk, almond milk…either way, you just need the moisture content. Sounds good to me! That is funny about more muffins…mine really made exactly 12. I wonder if the coconut milk makes more volume somehow?

  16. Do you leave these muffins in the counter top or the refrigerator?

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