Whole Grain Dark Chocolate Raspberry Muffins

These are so good you will forget they are healthy too! With a few ingredient tweaks, you can take a muffin recipe that would be damaging to your waistline and transform it into something good for you that still tastes great. This recipe is an example of just that! A traditional fruit and chocolate muffin recipe would call for added sugars, refined flours, and added fats. Instead, this recipe is filled with whole grains, healthy fats, and limited added sugars. Here’s what you need:

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1 cup 100% whole wheat flour

½ cup ground flax

1 cup all purpose flour

¾ cup milk

1/3 cup agave nectar

¼ cup honey

1 egg

½ tsp vanilla extract

1 tsp baking powder

1 dash of salt

1 Tbs ground cinnamon

1/3 cup plain low fat Greek yogurt

1/3 cup dark chocolate chips (at least 60% cacoa)

1 cup frozen raspberries, thawed

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Preheat oven to 350 F. In a large bowl, mix together flour and flax to blend evenly. Add in baking powder, cinnamon, and salt and blend. In a separate bowl, beat the egg and add in honey, yogurt, and agave and blend until smooth. Pour liquid ingredients into dry ingredients. Stir together while slowly pouring in milk to thin batter. Add in chocolate chips and blend evenly. Lightly grease a muffin tin and place 2 Tbs of batter into each muffin cup. Next, lay 2-3 raspberries on top of batter. Pour remaining batter on top of raspberries to create a “raspberry filling” in the muffin. Then, top off each muffin with 1-2 raspberries. Place in oven for 15-20 minutes or until a toothpick comes out clean. Enjoy!

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