Chocolate-Raspberry Muffins

a pan of freshly-baked muffins
Prep Time: 
35 minutes, plus 30 minutes cool time
Number of Servings: 
9 Muffins


  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 4 large eggs
  • 1/4 cup oil, plus additional for greasing pan
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1/2 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 1/4 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 1/2 hour.
Nutrition Info: 
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.