Nutty Raspberry Chocolate Muffins

Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

By naturalbornhealer

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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

Per Serving:
291 calories; protein 7.1g; carbohydrates 36.1g; fat 14.5g; cholesterol 52.8mg; sodium 273.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Emmy Cook
Rating: 5 stars
03/08/2017
These are great tasty muffins. I only put 1/2 cup of sugar in as I thought that would be plenty and because I didn't have almond meal on hand I just did 1c white and 1c wheat flours. Look forward to trying the correct recipe when I get some almond meal next. My 5yo loves these in her lunches. Will make again. Read More

Most helpful critical review

eddico
Rating: 2 stars
08/10/2014
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
eddico
Rating: 2 stars
08/10/2014
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. Read More
Emmy Cook
Rating: 5 stars
03/08/2017
These are great tasty muffins. I only put 1/2 cup of sugar in as I thought that would be plenty and because I didn't have almond meal on hand I just did 1c white and 1c wheat flours. Look forward to trying the correct recipe when I get some almond meal next. My 5yo loves these in her lunches. Will make again. Read More
Marianne
Allstar
Rating: 4 stars
02/16/2013
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! Read More
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