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Gluten Free Chocolate Raspberry Muffins

These delicious muffins can also be made using strawberries or even blueberries, and you can use your favorite chocolate chips such as dark chocolate, semi-sweet or milk chocolate, or even white chocolate chips.
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Servings: 12 standard size muffins

Ingredients

  • 1 package Wildtree Gluten Free Muffin Mix
  • ¾ cup milk low-fat
  • 3 large eggs
  • ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
  • 1 tsp vanilla extract
  • 1 cup raspberries preferably fresh
  • 1/2-1 cup chocolate chips optional, make sure they are GF
  • 1/4 cup coarse sprinkle sugar optional, for sprinkling on top

Instructions

  • Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.
  • Place Muffin Mix, milk eggs, vanilla and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
  • Gently fold in raspberries and chocolate chips.
  • If desired, sprinkle tops of muffins lightly with coarse sugar.
  • Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Store loosely covered.
  • Enjoy!

Notes

Recipe adapted from Wildtree.
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