Nutty Raspberry Chocolate Muffins recipe

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Ingredients

1 cup almond meal
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup white sugar
½ cup butter, room temperature
2 eggs
2 teaspoons vanilla extract
½ cup milk
½ cup plain yogurt
½ ripe banana, mashed
1 cup fresh raspberries, cut into small pieces
1 cup dark chocolate chips

Nutrition Info

291.4 calories
carbohydrate: 36.1 g
cholesterol: 52.8 mg
fat: 14.5 g
fiber: 2.6 g
protein: 7.1 g
saturatedFat: 8.3 g
servingSize: -
sodium: 273.5 mg
sugar: 19.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.

  2. Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

  3. Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.

  4. Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter, fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.

  5. Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

Recipe Yield

1 dozen muffins

Recipe Note

These muffins came about when I was trying to create a somewhat healthy muffin for my son to eat that used up ingredients I had. I've made them twice so far, and every time they are gone within 30 minutes and got rave reviews.

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