Chocolate Raspberry Collagen Muffins with a Coconut Butter Drizzle




20 min


20 min



1½ cups (156g) blanched almond flour

¼ cup (36g) arrowroot

¼ cup (24g) unsweetened cacao powder

½ teaspoon baking soda

¼ teaspoon fine sea salt

3 large eggs, beaten

¼ cup extra virgin olive oil (or other oil of choice)

¼ cup maple syrup

¼ cup milk of choice

1 teaspoon vanilla extract

¼ teaspoon instant coffee (optional)

½ cup fresh raspberries

¼ cup mini chocolate chips (optional)

Optional Glaze:

¼ cup coconut butter

1 tablespoon milk of choice

1 tablespoon maple syrup

½ teaspoon vanilla extract

Pinch of fine sea salt

Almond or coconut milk, or another milk of choice (optional)


  1. Make muffins: Preheat the oven to 350ºF; line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the almond flour, arrowroot, collagen, cacao, baking soda and salt. In a medium bowl, whisk together the eggs, oil, maple syrup, milk, vanilla, and coffee, if using. Pour the egg mixture into the flour mixture and stir until well combined. Fold in the raspberries and chocolate chips, if using.

  2. Divide the batter among the muffin cups. Bake until firm on top and a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.

  3. Make glaze: In a small saucepan combine the coconut butter, milk and maple syrup. Place over low heat and cook, whisking, until smooth. Remove from the heat; whisk in the vanilla and salt. Drizzle the glaze over the muffins and serve, or cover and refrigerate to serve later.

  4. NOTES:
    You can use tapioca powder in place of arrowroot. Glaze, coffee, and extra chocolate chips are optional and can be omitted to simplify.

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