Learn More

Healthy Raspberry Chocolate Chip Muffins


12 servings


25 minutes


Raspberry Chocolate Chip Muffins made with whole grain flour, lightly sweetened with maple syrup, raspberries and mini chocolate chips.

why you'll love it

healthy muffin


Whisk together wet and dry ingredients in separate bowls. Gently begin to combine ingredients in a large bowl.

step one

Fold in raspberries and chocolate chips. Avoid over-mixing the batter or you’ll end up with tough muffins.

step two

Evenly distribute batter into 12-cup muffin pan. Sprinkle on more mini chocolate chips and top with a fresh raspberry.

step three

Bake at 350ºF for a total of 15-20 minutes or until inserted toothpick comes out clean.

step four

Allow muffins to cool in pan for about 10 minutes before transferring to wire rack and allow to cool completely

step five

Raspberry Chocolate Chip Muffins are the perfect healthy breakfast muffin. Tart juicy raspberries paired with mini chocolate chips – you can’t go wrong with these.


Mix 2 tablespoons of ground flaxseed with 1/3 cup of water and allow the mixture to sit for 5 minutes. Mix in the flaxseed "eggs" with the rest of the wet ingredients, following the directions as normal.

vegan option

For higher muffin tops, bake at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 8-10 minutes.

baking tips

Muffins can be stored in an airtight container and are best enjoyed fresh within 3 days.


Muffins can be frozen in an air tight container for up to 3 months. To thaw and enjoy pull out muffins and let set on counter top.


You will love these healthy moist raspberry muffins!

Healthy Blueberry Muffins

Healthy Carrot Muffins