Nutty Raspberry Chocolate Muffins Recipe -
Nutty Raspberry Chocolate Muffins Recipe
  • READY IN 40 mins

Nutty Raspberry Chocolate Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Aug 10, 2014

These did not work out for me at all. They didn't rise and were soggy (impossible to get out of the pan) even though they were cooked. It was disappointing considering it is a more complicated muffin recipe. I used a stoneware muffin pan, maybe this contributed to the problem? It hasn't been a problem for other recipes (I make muffins regularly). I did add the milk and yogurt to the butter and egg mixture and mixed well before adding to the dry ingredients because the recipe as written seemed like it would be too much mixing for muffins. These muffins are also rather sweet in my opinion to be considered "healthier". I give two stars because the flavor was yummy.

Feb 16, 2013

This was my first time using almond meal, and probably because of the chocolate I couldn't really tell what a difference it makes! These are good muffins, and my hubby enjoyed them. The only thing I did different was to use semisweet chocolate chips for half of the recipe because I ran out of enough of the dark chocolate! The chips tended to settle down at the bottom of most of the muffins, making them just a little soggy at the base. Otherwise, these were good----and were gone quite quickly! Thanks for the recipe!


2 Ratings

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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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