- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup oil (avocado, light olive, sunflower)
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 large egg, room temperature**
- 1/2 cup skyr or greek yogurt (dairy-free or regular)
- 1/2 cup non-dairy milk
- 1/2 cup mini chocolate chips
- 1 heaping cup fresh raspberries
- Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- In a large bowl whisk together oil with maple syrup, eggs and vanilla. Whisk in yogurt until combined.
- Add about half of the bowl of dry ingredients into large bowl of wet ingredients. Gently begin to combine then add in milk and rest of dry ingredients, stir a couple times then fold in raspberries and chocolate chips. Avoid over-mixing the batter or you’ll end up with tough muffins.
- Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (I like to use a medium cookie scoop). Sprinkle on more mini chocolate chips and top with a fresh raspberry if you’d like.
- Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 8-10 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, use a butter knife to remove from pan.
- Transfer raspberry chocolate chip muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
You can also bake these muffins at 350ºF for a total of 15-20 minutes.
See more FAQs and suggestions above in blog post.
- Serving Size: 1/12
- Calories: 196
- Sugar: 10 g
- Sodium: 147 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 16 mg