Nutty Raspberry Chocolate Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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. Ingredients:
1 cup almond meal |
1/2 cup all-purpose flour |
1/2 cup whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
3/4 cup white sugar |
1/2 cup butter, room temperature |
2 eggs |
2 teaspoons vanilla extract |
1/2 cup milk |
1/2 cup plain yogurt |
1/2 ripe banana, mashed |
1 cup fresh raspberries, cut into small pieces |
1 cup dark chocolate chips |
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.
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