Healthy Chocolate Raspberry muffins

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Healthy Chocolate Raspberry Muffins

Author: Kelly Hutchinson

Serves: 12

 

Ingredients

• 1 c frozen raspberries
• 2 tbsp agave (or honey)
• 1 ¼ c whole wheat pastry flour (oat flour works great for GF)
• ¼ c unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 very ripe banana, mashed thoroughly
• ½ c unsweetened applesauce
• ½ c sugar
• ½ unsweetened almond milk (or other milk choice)
• 1 tsp vanilla or raspberry extract
• ¼ – ½ c chocolate chips (optional, I used mini)

Instructions

1. Preheat oven to 350° F. Prepare a cupcake/muffin tin with liners and spritz lightly with nonstick spray.
2. Microwave frozen raspberries for 1 minute. Add agave and mash raspberries into a sauce.
3. Whisk flour through salt in a large bowl.
4. Combine banana through extract in a smaller bowl.
5. Add wet to dry and mix until almost combined. Add chocolate chips, if using. Swirl in raspberry sauce until evenly distributed, but not entirely incorporated.
6. Pour into muffin tin. Liners will be almost all the way full.
7. Bake 20 – 25 minutes, until a toothpick comes out clean.
8. Remove from oven and allow to cool before enjoying.

Nutrition Information

Calories: 140 Fat: 2g Carbohydrates: 29g Fiber: 3g Protein: 2g