Nutty Raspberry Chocolate Muffins Recipes

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NUTTY RASPBERRY CHOCOLATE MUFFINS



Nutty Raspberry Chocolate Muffins image

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.

Provided by naturalbornhealer

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
  • Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 273.5 mg, Sugar 19.6 g

CHOCOLATE CHUNK RASPBERRY MUFFINS



Chocolate Chunk Raspberry Muffins image

Make and share this Chocolate Chunk Raspberry Muffins recipe from Food.com.

Provided by JanetB-KY

Categories     Quick Breads

Time 35m

Yield 18-20 muffins

Number Of Ingredients 11

1 (10 ounce) package frozen raspberries in light syrup, thawed
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup milk
1/3 cup cooking oil
1 (6 ounce) container raspberry yogurt
2 cups semisweet chocolate chunks
1/2 cup chopped pecans

Steps:

  • Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
  • Drain raspberries; discard syrup.
  • Combine flour, sugar, baking powder and salt; make well in the center.
  • Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
  • Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
  • Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
  • Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

Nutrition Facts : Calories 308.9, Fat 13.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 110.6, Carbohydrate 42.5, Fiber 3, Sugar 27.2, Protein 4.3

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