Gluten Free Chocolate Muffins With Raspberry Cream Cheese Topping

Disclosure: This post is sponsored by Simple Mills. My opinions are 100% my own. 

I’m always on the lookout for new gluten free products, especially ones that are also free of soy. Being intolerant to gluten, eggs and soy has it challenges and I’m so excited that I found another yummy mix to add to my list! These Gluten Free Chocolate Muffins were so easy to make and I added a little homemade Raspberry Cream Cheese Topping for a special twist. 

Have you tried Simple Mills? They make grain-free baking mixes that are high in protein and low in sugar. Not only am I gluten-free, but my husband likes to eat Paleo and these muffin mixes are perfect for him. He was so excited when they arrived in the mail because they are made with almond flour. In fact, the first batch I made were gone before I could photograph them, that’s how fast they went in my house!

They are light and fluffy and have a really great texture.

Simple Mills makes several different baking mixes that are all made with almond flour, you can check them out here.  For this recipe I used the Chocolate Muffin and Cupcake Mix.

These seriously take 30 seconds to make. You simply add oil (coconut oil if you want to keep them Paleo), water and eggs (I use Ener-G Egg Replacer in all my goodies). And stir! The batter is a little on the thin side, but don’t worry they will still turn out perfectly.

The back of the package gives you the option of adding additional sweetener if you want to make cupcakes, but honestly I don’t think it needs it and that is coming from someone who loves everything sweet!
Fill the muffin liners 3/4 full, and bake for 20 minutes. I will say that one bag of mix only makes about 6-7 muffins. I wish it made more per bag considering each one costs $8.99. The price is a little steep but the taste makes up for it.

For the topping I wanted to add something fresh and healthy. Now, my topping isn’t Paleo since it has dairy and sugar in it, but you could easily switch this out for a nice almond butter.

Topping: 

– 1 1/4 cups of cream cheese

– 1/3 cup raspberries

– 1/3 cup powdered sugar

Mix all the ingredients together. The topping will be a little thiner, I put mine in the fridge to help thicken it up a bit but it works perfect for a nice spread.

The muffins are full of flavor and are really light and fluffy. Considering these are grain-free, I am really impressed!

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