Raspberry Chocolate Chip Walnut Muffins (GF/DF with Vegan options)

Hi everyone! I hope all is going well in the craziness of the 2020 pandemic! The Holiday Season has had me dreaming about baking cookies- BUT I don’t want to eat them all. Last night I ALMOST made chocolate chip cookies, but then decided to make my morning easier by making muffins! My husband was on board and I had some really beautiful raspberries in the fridge. These are perfect for Christmas morning if you are looking for something quick and easy to make! I used eggs in mine, but vegan options are included in the recipe to help you make it vegan if you need. Thank you and enjoy!

Gluten-Free Dairy-Free Raspberry Chocolate Chip Walnut Muffins (with Vegan options)

Makes 12 muffins


  • 1 3/4 cups of King Arthur Flour Measure for Measure Gluten-Free Flour
  • 3/4 cups sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 whole large eggs OR 2 flax eggs for vegan muffins (2 tbsp flax seed meal, 6 tbsp warm water – mix and sit for 5 mins)
  • 3/4 cup oat milk (or dairy-free milk of choice, almond milk also works nicely)
  • 1/2 cup melted dairy-free butter (like EarthBalance vegan butter sticks)
  • 1 cup raspberries
  • 1/2 cup dairy-free chocolate chips (like Enjoy Life or Lily’s)
  • 1/2 cup chopped walnuts
  • Optional: cane sugar for sprinkling on top


  1. Preheat oven to 375 degrees F.
  2. Grease muffin pan.
  3. If you are making vegan muffins, Make the flax eggs in a small bowl. Let sit for 5 minutes.
  4. Combine dry ingredients in a bowl (flour, salt, baking powder, baking soda, cinnamon).
  5. In a mixer, combine eggs (or flax eggs), oat milk, vegan butter, and vanilla.
  6. Slowly add in dry ingredients and mix thoroughly.
  7. Add in raspberries, chocolate chips, and chopped walnuts- if you put the raspberries in the mixer, they will break up; if you want whole raspberries, fold in with a spatula.
  8. Use a spoon to fill muffin pan 3/4 way in each area, then sprinkle can sugar on top of each muffin.
  9. Let sit for 10 minutes, then put in oven and bake for 22-24 minutes.
  10. Take out of oven and let sit in baking pan for 5 more minutes, then move to a cooling rack to cool completely.
  11. If storing, be sure to add a paper towel into the container to absorb moisture. They will be best if eaten in the first 1-2 days. If storing longer, store in freezer.

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