Food Geek Friday: Do You Know the Muffin Man?

Recently I have been all about making muffins. Really for the past few months I've been making all sorts of muffins and/or cupcakes. Some I eat. Others I've brought to clients or "muffin-bombed" friends by leaving some on their doorstep. Nobody was hurt in the making of this muffin-bombing.

Another reason I'm currently all about the muffin is because January is one of my busiest times of the year and healthy muffins are great for quick breakfasts and snacks.

Dessert too.

With a nice load of clients, more coming in, outstanding press and more coming, writing this blog, additional writings for She Owns It, new programs I want to develop and other sites I want to contribute to, working on my first book (SQUEEEE!!!), maintaining the business and maintaining my sanity...and did I mention that I'm participating in the Be the Change Challenge with Urban Yoga? (minimum of 4 classes per week) takes planning ahead and easy go-tos to stay on top of it all.

Good thing I'm organized.

Today I bring you two similar but different muffins.  Both are grain free if you're into that and both have chocolate. You can, of course, tweak and substitute the add-ins to your hearts desire. I got both recipes from The Detoxinista website. If you're on a special diet (grain-free, gluten-free, dairy-free, etc.) this is an AWESOME resource. Every recipe of hers that I've tried has been fantastic.

The first muffin recipe has a chewier texture which you'll recognize if you've baked with almond flour before. The second one has a texture that's closer to baked goods made with white's fun and slightly spongy. If you're recently transitioning to gluten-free/grain-free for whatever reason, this recipe will be a good starting place for you so you don't feel like you're missing anything. All the ingredients are common and may already be in your kitchen.

Both are good cold but better warmed up and everyone that has tried these has really loved them. I hope you do too.

Raspberry Chocolate Chip Muffins

slightly adapted from

Raspberry Chocolate Chip MuffinsIngredients

  • 2 cups almond flour
  • 2 eggs
  • ¼ cup melted butter
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • dash of salt
  • 1 cup fresh raspberries (I didn't measure and instead just dumped in the entire small container)
  • ½ cup chocolate chips


  1. Preheat oven to 350F and line a muffin tin with 12 paper liners.
  2. Combine all the ingredients except raspberries and chocolate chips. Mix until the batter is a uniform consistency.
  3. Gently fold in the raspberries and chocolate chips until thoroughly combined.
  4. Pour batter evenly into muffin tin. Bake for approximately 15 minutes, turning the pan halfway through for even baking. They should end up golden brown around the edges and firm in the center.
  5. Allow to cool in the pan for 15 minutes. Remove and allow to finish cooling on a wire rack.

Peanut Butter, Banana, Chocolate Chip Muffins

slightly adapted from

Peanut Butter Banana Chocolate Chip MuffinsIngredients

  • 1 cup peanut butter
  • 2 very ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 eggs
  • dash of salt
  • ¼ cup honey
  • 1 teaspoon cinnamon
  • ½ cup chocolate chips


  1. Preheat your oven to 350F and line muffin tin with 12 paper liners.
  2. In a medium bowl, combine all of the ingredients except chocolate chips and mix until smooth. Then fold in chocolate chips until thoroughly combined.
  3. Evenly distribute batter amongst the muffin tins.
  4. Bake for 15 minutes, turning half-way. The resulting muffins should be firm, and lightly golden.
  5. Allow to cool for 15 minutes before removing from the pan. Remove and finish cooling on a wire rack.
Side notes:
  • I like to slightly underbake for a minute or so. They'll continue to cook for a bit after you pull the pan out of the oven. This prevents them from drying out.
  • These will keep in an airtight container for about a week. You could try freezing them, but mine never lasted that long.


  • These rock with the addition of a handful or so of blueberries.
  • Additional variation - add blueberries and swap chocolate chips for peanut butter chips. PB & J muffins!
  • I like blueberry and chocolate chip best warm but prefer blueberry and peanut butter chip at room temp. 
  • They DO freeze really well. When thawed, you can't even tell they were frozen.