Nutty Raspberry Chocolate Muffins
Description
Raspberries, banana, almond meal, and dark chocolate chips give muffin batter a colorful and healthier twist that everyone in the family will appreciate.
Ingredients
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1 cup almond meal
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1/2 cup all-purpose flour
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1/2 cup whole wheat flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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3/4 cup white sugar
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1/2 cup butter, room temperature
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2 eggs
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2 teaspoons vanilla extract
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1/2 cup milk
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1/2 cup plain yogurt
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1/2 ripe banana, mashed
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1 cup fresh raspberries, cut into small pieces
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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.