30 Jun Recipe: Healthy Raspberry Chocolate Chip Mini Muffins
- 2 cups (240g) white whole wheat flour or gluten-free flour
- ¾ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 2 tsp almond extract
- 2 tsp vanilla stevia, or adjusted to taste
- ½ cup (120g) plain non-fat Greek yogurt
- 3 tbsp (45mL) white vinegar
- ¾ cup (180mL) non-fat milk
- 1 cup (140g) fresh raspberries, finely diced
- ¼ cup (56g) miniature chocolate chips
- Preheat the oven to 180°C. Line 36 mini muffin cups with paper liners, and lightly coat them with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, almond extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Fold in the diced raspberries and 3 tablespoons of miniature chocolate chips.
- Evenly divide the batter between the prepared muffin cups. Gently press the remaining miniature chocolate chips into the tops. Bake at 180°C for 11-14 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe and photo courtesy of amyshealthybaking.com
