Berry chocolate crunch muffins

Raspberry, Walnut & Chocolate Chunk Muffins (GF & Wholesome!)

This recipe is thanks to my mum, who has recently loved snacking on dark chocolate and walnuts, and every morning enjoys yoghurt sprinkled with seeds. I thought: why not bring all of those favourites together into one muffin? The result is these gluten-free Raspberry, Walnut & Chocolate Chunk Muffins—wholesome, full of flavour, and the perfect balance of indulgence and nourishment.

Why you’ll love them

✨ Easy to make and freezer-friendly

✨ A mix of gooey chocolate + tart raspberries = flavour heaven

✨ Nutty crunch from walnuts (or your favourite swap)

✨ Packed with plant-powered goodness from oats, chia, and flax

✨ Naturally sweetened, so their versatile for enjoying at any time of the day

✨ Each muffin has around 7 g protein + 5 g fibre to keep you full

Ingredients (makes 12 muffins)

• 2 Eggs

• 70 ml Oil

• 90 ml Milk (dairy or plant-based)

• 100 g Yoghurt (dairy or plant-based)

• 70 g Coconut sugar

• 50 ml Maple syrup

• 180 g Finely ground oat flour (see tip below)

• 50 g Ground almonds

• 1 tsp Baking powder

• 2 tbsp Chia seeds

• 2 tbsp Ground flaxseed

• 50 g Gluten free oats

• 75 g Chopped walnuts

• 75 g Chopped dark chocolate

• 100 g Raspberries

• Optional icing: Yoghurt + a drizzle of maple syrup

Method

1. Preheat oven to 180°C and line a 12-hole muffin tin with cases.

2. In a large bowl, whisk together the wet ingredients (eggs, oil, milk, yoghurt, maple syrup).

3. In another bowl, mix all the dry ingredients (oat flour, almonds, coconut sugar, baking powder, chia, flax, oats).

4. Pour the wet mixture into the dry and stir gently until just combined. If the batter feels too thick, add a splash more milk.

5. Fold in the walnuts, chocolate, and raspberries.

6. Divide evenly between muffin cases.

7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.

8. Cool in the tin for 5 minutes, then transfer to a wire rack.

9. If you like, mix some yoghurt with maple syrup and drizzle it over the cooled muffins for a simple icing.

   
   

Tip: Getting the Best Oat Flour

For light, fluffy muffins, you want your oat flour to be extra fine. If you’re making it at home, use a hand-held blender or high-speed blender and pulse rolled oats until they’re soft and powdery—almost like regular flour. A hand-held blender works especially well for smaller batches and ensures there are no coarse bits that could make the muffins heavy.

Storage

• Keep in an airtight container for 2–3 days at room temperature

• Store in the fridge for up to 5 days

• Freeze individually for up to 3 months—just thaw or gently reheat when ready to eat

  
  

Versatility

One of the best things about these muffins is how adaptable they are.

A few fun swaps to try:

🍒 Swap raspberries for blueberries, cherries, or chopped apples

🌰 Use hazelnuts or pecans instead of walnuts for a new flavour twist

🍊 Add orange zest or cinnamon for a cosy spiced version

🍫 Skip the chocolate if you want something more breakfast-y, or double it if you’re in a dessert mood

They’re perfect as:

🥞 A quick breakfast

🎒 A packable snack

☕ A little afternoon pick-me-up alongside your coffee or tea

Adapting for Allergies

• Egg-free: replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, left to thicken for 5 minutes)

• Nut-free: swap ground almonds for a different flour, such as extra oat flour, coconut or buckwheat flour, and replace walnuts with pumpkin or sunflower seeds

• Dairy-free: use plant yoghurt and plant milk (soy works best for protein!)

  
  

Each muffin is packed with around 7 g of protein and 5 g of fibre, so they’re not just tasty—they’ll keep you satisfied too. I love that this recipe brings together so many of my mum’s favourite flavours and habits in one bake—it feels like a little tribute to her breakfast table, but in muffin form. If you liked this recipe, you can keep up with what I have been baking over on my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x