Nutty Raspberry Chocolate Muffins recipe
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Ingredients
- 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
Nutrition Info
- 291.4 caloriescarbohydrate: 36.1 gcholesterol: 52.8 mgfat: 14.5 gfiber: 2.6 gprotein: 7.1 gsaturatedFat: 8.3 gservingSize: -sodium: 273.5 mgsugar: 19.6 gtransFat: : -unsaturatedFat: : -
Directions Nutty Raspberry Chocolate Muffins
Directions
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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.