Comments on: Raspberry Chocolate Almond Flour Muffins

By: Monika

Monika — Tue, 12 Sep 2023 03:31:13 +0000

Great recipe! I omitted chocolate chips and added a little lemon juice and zest– delicious! Thank you!!

By: Megan Gilmore

Megan Gilmore — Sat, 22 Jul 2023 17:26:02 +0000

In reply to Eileen.

Hi Eileen! You can swap tapioca starch or corn starch for the arrowroot in this recipe with very similar results. I hope you’ll love the muffins!

By: Eileen

Eileen — Sat, 22 Jul 2023 16:23:20 +0000

These look delicious! What is the tapioca for arrowroot substitution you mentioned?

By: Squeaky

Squeaky — Thu, 30 Mar 2023 02:38:26 +0000

I was almost out of arrowroot powder, and needed if for my stir fry I was making later, couldn’t find my tapioca starch, so I used a tablespoon of cassava flour. They were delicious and fluffy and had beautiful domed tops! Maybe cassava flour is the key. Everyone really liked these. I used half white chocolate chips, not exactly paleo but whatever. They were a nice treat. Thank you for the fun and easy recipe!

By: Megan Gilmore

Megan Gilmore — Wed, 22 Feb 2023 23:02:02 +0000

In reply to Hannah.

That is a long time for muffins to cook, even with the extra pan in the oven! My guess would be either your oven didn’t actually reach the correct temperature when you started baking (usually it needs to preheat for at least 20 minutes, even if it beeps before that to let you know it’s “ready”) or maybe try using an extra oven thermometer inside your oven to see if it’s staying at the proper temperature. A lot of ovens in my life have been 25 to 50 degrees off, so I always keep the extra thermometer inside to double-check!

By: Hannah

Hannah — Wed, 22 Feb 2023 21:20:03 +0000

These were a staple for me when I was grain free. Just got the hammering for them (and was reminded that National Muffin Day took place recently) so came back to the recipe. Definitely noticing the changes, and excited to try them out once they are out of the oven. But I am noticing that they are taking waaay liver to bake than the posted time – I’m at 40 minutes right now, and they still aren’t done! My husband suspects that it might be related to two pans in the oven (the recipe made 15 muffins instead of twelve for me), but this seems more extreme than that. Have been scrolling the comments to see if others have this issue, but not seeing much. Thoughts?

By: Kristan Wilms

Kristan Wilms — Wed, 06 Jul 2022 21:54:20 +0000

In reply to Natalia.

We have an egg allergy. Would flax egg or egg replacer work with this recipe?

By: Mary Vaughan

Mary Vaughan — Fri, 25 Mar 2022 21:27:22 +0000

I made these this evening absolutely lovely , light and full of flavour rate ten out of ten

By: Megan

Megan — Sun, 21 Nov 2021 14:43:21 +0000

This is my go to muffin recipe! I use blueberries and follow the old recipe

By: Mary J Giese

Mary J Giese — Thu, 27 May 2021 18:18:08 +0000

I made these muffins with a few changes: I didn’t have enough almond flour, so I used 1/2 cup oat flour; I added zest of one lemon; instead of chocolate chips, I used equal amounts of raspberries and blueberries (3/4 cup each); and I used a little less maple syrup, trying to watch sugar intake. They still came out great, fluffy and moist! Much better than the recipe I had been using.

By: Susan

Susan — Sun, 18 Apr 2021 21:18:19 +0000

Just made these muffins…wow are they good. My house smells like a bakery. I made the revised recipe. I did not have arrowroot so I left that out. I used butter and had frozen raspberries and mini chocolate chips. I baked at 350 on convection for 25 minutes and they came out perfectly. No sinkage. They are moist but light, fluffy and not eggy. I also used silicone muffin cups and they popped right out after letting them cool about 15 minutes in the pan. Definitely a keeper.
April 18/2021

By: Jessica Carlberg

Jessica Carlberg — Sat, 03 Apr 2021 19:55:37 +0000

Thank you for posting the original one! I was so scared that I wouldn’t be able to find it!!! One of my fav recipe is the original version !