Raspberry Chocolate Chunk Muffins
Every bite of these chocolate muffins is full of tangy raspberries and chocolate chunks! Made with whole wheat flour and Greek yogurt these muffins are delicious and healthy!
Servings: 12
Calories: 304kcal
Ingredients
Wet Ingredients
- 2 eggs
- ½ cup greek Yogurt
- ¼ cup honey
- ¼ cup brown sugar
- ½ cup apple sauce
- cup avocado oil
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Dry Ingredients
- ⅓ cup cocoa powder
- 1 cup all purpose flour
- ⅔ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chocolate chunks
- 1 cup raspberries
Instructions
Mix Wet Ingredients
- Preheat oven to 350. Spray a muffin tin with cooking spray and set aside.
- In a large bowl add all wet ingredients eggs, Greek yogurt, honey, brown sugar, apple sauce, vanilla extract, avocado oil and milk.
- With a hand mixer beat wet ingredients for a couple minutes.
- In a separate bowl sift together dry ingredients cocoa powder, all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Making sure everything is evenly incorporated.
- With a spatula mix together dry ingredients into the wet. Use large circular motions scraping along the bottom and sides of the bowl until all ingredients are mixed being careful not to over mix.
- Stir in chocolate chunks.
- Add raspberries and carefully mix trying to not break the raspberries into the batter.
- Spoon the batter in the prepared muffin tin and bake for 18-20 minutes or when a toothpick comes out clean.
- Cool on rack for about 5 minutes. Run a knife around the edges of each tin and lift muffins out. Enjoy!
Nutrition
Serving: 1muffin | Calories: 304kcal | Carbohydrates: 28g | Protein: 4.2g | Fat: 20g | Cholesterol: 30mg | Fiber: 2.7g | Sugar: 12.7g | Calcium: 60mg