Chocolate-Raspberry Muffins

a chocolate muffin with a raspberry on top
Prep Time: 
35 minutes + 30 minutes cool time
Number of Servings: 
9 muffins


  • 14 cup coconut flour
  • 14 cup unsweetened cocoa powder
  • 14 tsp salt
  • 12 tsp baking soda
  • 4 large eggs
  • 14 cup oil, plus additional for greasing pan
  • 12 cup honey
  • 1 tsp vanilla extract
  • 12 cup fresh or frozen raspberries


  1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
  2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
  3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
  4. Scoop approximately 14 cup of batter into each greased muffin cup.
  5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 12 hour.
Nutrition Info: 
1 muffin: 162 Calories, 4 g Protein, 20 g Carbohydrates, 3 g Fiber, 9 g Total fat (2 g sat), 133 mg Sodium, Vitamin B2 (riboflavin), E, Phosphorus  


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.