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Dark Chocolate Raspberry Muffin

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Course: Snack
Cuisine: American
Keyword: chocolate muffins, dark chocolate raspberry muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 muffins
Calories: 449kcal
Author: Tara Tan
Delicious dark chocolate raspberry muffin with sweet, tangy rapsberries and dark chocolate chunks in every bite.
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Equipment

  • regular-sized muffin pan

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk of choice unsweetened
  • 1/4 cup coconut oil or butter melted
  • 4 ounces dark chocolate chunks at least 70%
  • 1 cup raspberries fresh or frozen

Optional crumb topping

  • 1/4 cup almond flour
  • 2 tablespoons melted butter or coconut oil
  • 1 tablespoon coconut sugar

Instructions

  • Preheat oven to 190 degrees Celsius.
  • In a large bowl, combine the flour, baking powder, nutmeg, salt, and coconut sugar. Using a separate bowl, whisk together the egg, melted coconut oil or butter, vanilla extract and milk. Combine the wet into the dry ingredients. Add the orange zest and fold in the dark chocolate chips and raspberries.
  • Scoop the batter into the muffin mould, about 2/3 full. Mix the crumb topping ingredients in a small bowl. Top the muffin batter with the crumb topping, and more chocolate and raspberries if desired. Bake for 20-22 minutes or until the top is golden brown.

Notes

Store muffins in fridge for up to 5 days, or freeze for up to 2 months.

Nutrition

Sodium: 303mg | Calcium: 137mg | Vitamin C: 5mg | Vitamin A: 90IU | Sugar: 24g | Fiber: 7g | Potassium: 160mg | Cholesterol: 27mg | Calories: 449kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 17g | Fat: 26g | Protein: 8g | Carbohydrates: 56g | Iron: 2mg
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