Go Back
+ servings

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.
Print Save
Servings: 12 standard size muffins


  • 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


  • 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!


Recipe adapted from Wildtree.
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!