Nutty Raspberry Chocolate Muffins

Name: Nutty Raspberry Chocolate Muffins
Ingredients: 1 cup almond meal; 1/2 cup all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup white sugar; 1/2 cup butter, room temperature; 2 eggs; 2 teaspoons vanilla extract; 1/2 cup milk; 1/2 cup plain yogurt; 1/2 ripe banana, mashed; 1 cup fresh raspberries, cut into small pieces; 1 cup dark chocolate chips

16 ingredients

5 steps

Ingredients

1 cup almond meal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup butter, room temperature
2 eggs
2 teaspoons vanilla extract
1/2 cup milk
1/2 cup plain yogurt
1/2 ripe banana, mashed
1 cup fresh raspberries, cut into small pieces
1 cup dark chocolate chips

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
2

Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
3

Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
4

Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
5

Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.