Nutty Raspberry Chocolate Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 291 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.