These Chocolate Raspberry Muffins are made with whole-milk yogurt, coconut oil and whole-wheat flour. They’re tender, moist and SO delicious!
- Prep Time 15 minutes
- Cook Time 15 minutes
- Total Time 30 minutes
- Servings 16 muffins
- Calories 185 kcal
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp flaked sea salt you could also you fine sea salt,
- 2 large eggs
- 1/3 cup melted coconut oil
- 3/4 cup raspberry Greek yogurt
- 1/4 cup packed light brown sugar
- 1/3 cup honey
- 1/2 cup milk (any kind but skim)
- 1 pint raspberries
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Grease a regular muffin tin with non-stick cooking spray or line with liners.
In a medium bowl, whisk all purpose flour, whole-wheat flour, baking powder, baking soda and salt.
In a large bowl, whisk together, egg, coconut oil, yogurt, brown sugar, honey, and milk.
Add the dry ingredients to the wet. Fold together just until combined. Do not over mix.
Gently fold in the raspberries and chocolate chips. Fill muffin tins 3/4 full with batter. Bake for 15-18 minutes until golden brown and toothpick comes out with a few scant crumbs attached. Serve warm or room temperature.
Nutrition Facts:Amount Per Serving (1 muffin)Calories 185Calories from Fat 72,Fat 8g12%,Saturated Fat 5g31%,Trans Fat 1g,Polyunsaturated, FaT1g,Cholesterol 24mg8%,Sodium 172mg7%,Potassium 161mg5%Carbohydrates 27g9%, Fiber 3g13%, Sugar 13g14%, Protein 3g6%, Vitamin A 47IU1%, Vitamin C 8mg10%, Calcium 35mg4%, Iron 1mg6%