Nutty Raspberry Chocolate Muffins Recipe - Allrecipes.com
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
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

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!

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 57 mg
  • 19%
  • 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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