These Skinny Raspberry Chocolate Chip Muffins are easy to make for a healthy breakfast or snack! A gluten free and low calorie muffin recipe made from real food ingredients. With bursts of sweet raspberry and chocolate in every bite, this muffin is so delicious you won’t believe it’s good for you. Gluten Free + Low Calorie
This Skinny Raspberry Chocolate Chip Muffins recipe was originally published August 2014. I retested, rephotographed and updated the content for you. I also left the original content as it was an important part of my battle with estrogen and stress fractures which was ultimately determined to be a result of gluten intolerance. Hope you enjoy the recipe!
Happy Monday Muffins! Hope you’re week’s off to a great start. Mine is! Mom’s staying another week. Every year we play is Mom going or staying? And it’s always down to the last few days, sometimes hours, before she decides. Oh…how joyous retirement must be.
Originally she was supposed to leave today, but when she saw 80 degree weather coming to Phoenix she just couldn’t take the thought of returning to Wisconsin sub-zero temperatures. I can’t say I blame her either. Although on the other hand, it’s way too early for heat in the desert. I haven’t worn all my cute sweater dresses yet. 🙁
Mom’s been my lifesaver these last weeks helping me get things organized at home and caught up while I’ve been recovering from my ankle injury. My house has been neglected from being injured most of last year. Things just don’t get done when you’re not feeling well.
Last weekend I was cooking and needed something. I asked her to run to Target for me and she said “you’re asking me to go shopping? why of course!” I don’t love shopping as much as she does, but I sure do love her!!! And I’m gonna miss her when she’s gone. Plus she loves doing dishes which comes in handy when I’m baking all the muffins. It just feels like she belongs here with me.
At this point, I should be good on my own. My ankle’s been doing extremely well. I’ve been out of the boot 2 weeks now and no pain or swelling even with the extra weight bearing activities I’ve been doing which have included power walking (4.6 on treadmill), stairclimber & weights.
I’ve actually had the boot in my car just in case I needed it, but haven’t. I finally took it out of the car and stashed it in the closet yesterday. The orthopedic told me 2/14 is my day. After that, I will be in the clear. Fingers crossed things are on cruise control from this point forward.
It dawned on me last week how bad I really felt with my injuries these last months. I knew I was in a lot of pain, but didn’t realize how much pain and for how many months I endured it until now. Funny how our brains block out pain. It’s been a year since I’ve felt like myself. I honestly never felt like I would have control of my body again. I could almost cry thinking about it. It’s overwhelming.
While my foot injuries are healed (sans this pesky elbow), doctors are still trying to figure out the cause of my missing estrogen. I’ve had many tests done which have concluded I am not pre menopausal and don’t have a brain tumor. I know. At least the scary stuff was rule out. They did confirm my estrogen is way too low which they’re treating with a higher dose pill. I’m also extremely low on calcium and had to triple the amount of daily supplements I’m taking.
Last week I received a copy of my medical records from the endocrinologist where he wrote that I also have hypophosphatemia (low phosphate). My blood work showed I have very little, almost none. He wrote it could be contributing to my fractures, but no cure for it & no sense in pursuing it. He could’ve at least talked to me about it. Instead I had to rely on my friend Google for info.
I’ll follow up with my primary physician when I see her in a few months. As always, doctors are superb. I say that tongue and cheek, but I’m thankful it’s not a brain tumor. I have one more test tomorrow and see the OB doc in March to review everything and give more blood.
With that good news, let’s see what’s on the meatless Monday menu this week. Today I bring you a low calorie, low sugar, weight loss friendly muffin that’s crazy delicious. The raspberries and chocolate melt together are the perfect combo of sweet and tart.
Two of my favorite flavors together. With Valentines Day right around the corner, these are a sweet little breakfast treat for your someone special. Hope you enjoy them and if you wanna be a taste tester or dish washer when Mom leaves let me know. I’m taking applications.
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Skinny Raspberry Chocolate Chip Muffins
These Skinny Raspberry Chocolate Chip Muffins are easy to make for a healthy breakfast or snack! A gluten free and low calorie muffin recipe made from real food ingredients. With bursts of sweet raspberry and chocolate in every bite, this muffin is so delicious you won't believe it's good for you. Gluten Free + Low Calorie
Ingredients
- 4 large egg whites room temperature
- 2 cups Gluten Free Oat Flour almond flour also works
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup raspberries frozen or thawed
- 1/4 cup mini chocolate chips
Instructions
Preheat oven to 350 F and line a muffin tin with 12 paper liners.
Combine the eggs, oil, vinegar, vanilla extract and maple syrup together in a bowl. Set aside.
Sift together the flour, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients. Fold in the raspberries and chocolate chips.
Transfer the batter to the muffin tin, dividing the batter evenly among the 12 paper liners.
Bake at 350 F 15 minutes or until a toothpick can be inserted clean. Remove from the oven and cool in the pan 5 minutes prior to transferring to a wire baking rack to set another 5 minutes. Store in the refrigerator up to 1 week or freezer 30 days.
Recipe Notes
Measure the flour properly when making these muffins or you will end up with 2 times the amount of dry ingredients than you need and the muffins will turn out crumbly. Very important in baking to measure the right way!
To lighten up the recipe more, reduce the maple syrup or replace the maple syrup with powdered stevia. I use Trader Joe's stevia as a baking replacement.
Visit my shop for more products I used for this recipe and recommend to my nutrition clients.
Custom Meal Plans
Work with Megan to develop a custom macro or standard meal plan to reach your goals.
What I Used For The Recipe
yummy yum I love muffins. So you can easily switch to GF and not change the recipe amount? I usually use WH but might try something else. Glad to hear your ankle is starting to feel better. Thanks for joining us today for Meatless monday
For this, you will be ok to swap with the same amount of GF flour.
The muffin queen does it again, and we love it of course! I just bought raspberries yesterday actually, I missed them! They taste so good with chocolate chips. Tonight we have a raspberry, chocolate and pear oat crumble, SO excited!!! Thanks so much for linking up with us, LOVE seeing your recipes 🙂 P.s…..have you tried your Runners Connect prize? 🙂
Thanks so much Tina! Raspberries & chocolate are always a win. I haven’t tried RC yet. It’s on my to-do list. 😉
I’m definitely pinning these for later. When is chocolate and raspberries together not a good idea?
They’re meant to go together.
Fingers crossed your ankle will be fully healed soon! These muffins sound delicious – raspberry + chocolate always = delicious. 😉
Thanks Carly!
That would be a big no to the question on dishes! I don’t mind them too much but sometimes it’s just hard to keep up since they need to be done every day. Recipe looks delicious and so glad you are doing well with getting stronger. Enjoy the time with your mom!
I can’t imagine many people like doing dishes. On the other hand, maybe they’d rather do dishes than cook.
Those muffins look great and are such a good grab and go breakfast idea. I am glad you get to spend so much quality time with your mom and that your ankle is healing up ok.
Thanks Mattie, I hope you give them a try!
The pain thing – I have that experience every time something bothers be at all, whether sick, when I was pregnant, injured, whatever. I get so used to the bad feeling I don’t remember ever feeling different until it’s gone. I can’t understand it! When I was pregnant I forgot what it was like NOT to feel nauseous!
Glad you could relate to the pain thing. I’m still fearful of it coming back. This last year’s been a roller coaster of emotions.
Another amazing muffin recipe for me to use! I love these, because I make a basic egg white + oatbran+cinnamon+stevia muffin that can really use spicing up. I do find that including berries means you have to store in the fridge, I once had berry muffins out of the fridge since I packed them on a business trip and I think they got a little moldy – what do you think?
Jill
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That egg white muffin sounds delicious. I’ll have to try it & to answer you question, yes definitely store them in the fridge. I store all my muffins in the fridge or freezer. They will last much longer.
Yum, yum yummm! Your recipes always blow my mind! I’ll have to give these a try since I’ve really been craving muffins lately!
Thanks so much Taca!
My boyfriend would LOVE these! Pinning for later 🙂
Hope he likes the muffins. 🙂
I’m a fabulous taste tester and Evie does the dishes like a champ. Where can we fill out an application? 😉
Hired!
Yum! I will have to make these this week! We just made some Double Chocolate Strawberry Cookies this past weekend and the batches, only a dozen each, didn’t even last an hour. I was going to make them again but think I will interchange them with these!
Those cookies sounds amazing. Hope you love the muffins!
Interesting I would never thought to put this combo together but think my husband and my oldest would like it. I had to giggle at you missing Marks and Spencer! We were in Ireland for a month and I was there almost daily after I discovered it! The foods they had, and they had these cookies, oh these cookies that I fell in love with and while I wanted to wait some days for the daily markdowns (which was crazy as they marked down food daily and had to change the times around as people would stand around waiting in the store for the markdowns) after getting a good deal on the cookies one day and having them paired with other bakery items we would have never thought to try I missed out a couple days and after that wanted to make a daily walk up there early. They were White Chocolate Sour Cherry Cookies and they were AMAZING! They also had some good juices, and chips (never was a chip fan until I went there, and chips I mean the chips we have here we call chips not fries). Oh now I am craving those darn cookies again….
If doing dishes and taste-testing for you means that I get to eat all of your amazing food? Sign me up. Especially if it means I can leave all of my six thousand kids at home. Hehehe… But seriously, these muffins look killer.
You have 6 kids??? You deserve to be a recipe tester!
These look too good to be good for me, but I’m glad to hear that they are. Thanks for sharing! I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky
Thanks for reading, nice meeting you Becky!
These look delicious! So light and moist – yum!!
Thank you!
Great recipe. I love “fooling” people with healthy desserts that taste great. Pinning!
I love tricking people too. It’s so much fun!
I have to agree with everyone else! These look absolutely divine and I love the skinny version! 🙂 Pinning!
Thank you! Hope you like them!
Oh girl so sorry about all the pain and scary doctor issues! I would be a gigantic mess if I were you!!
At least you know you can make some delish food and take pretty pictures to share with us all. For that, we thank you. <3
Thanks Amanda! Cooking has been my therapy. 🙂
Sounds delicious and healthy. I love all the ingredients. Thank you for coming to the Inspire Me Monday Linky Party.
Janice
Glad you enjoyed them!
I need to make these ASAP! Thanks for linking up with What’s Cookin’ Wednesday!
These Muffins look so delicious! Hope you had a great Valentine weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Uh, yeah… so I was all excited when I found this recipe. I have a HUGE raspberry bush out back and was looking for a healthy recipe, and this looked great. Until I tried it. There was too much dry ingredients compared to wet. It was just crumbles when I mixed it altogether. I thought, ‘Hm, maybe I did something wrong,’ but I double and triple checked. I even had someone else look it over and they were just as confused. I baked it anyway, and sure enough. It’s all garbage. Maybe you mistyped the recipe, but you should revise this. Or maybe do a video, because either I’m missing something huge, or you are.
Hi Allie! I remade this recipe yesterday and it turned out perfect. I shared them on my Instagram stories yesterday to show how they turn out. Did you watch the video in the recipe card on how to measure properly? When you say there was too much dry ingredients this tells me you had too much flour. If you dunk a measuring cup into a bag or bowl of flour then you will get DOUBLE the flour. In this case, I would expect there to not be enough wet ingredients and for you to get crumbly, “garbage” as you put it muffins. Several people have made these muffins and loved them so I am confident they are really good especially after remaking them yesterday.