Skinny Raspberry Chocolate Chip Muffins {GF, Low Cal}

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.

Hungry for More? Subscribe to get insider tips delivered to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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

Author Megan

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 10 muffins

Calories 204 kcal

3 from 2 votes

Print

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

1. Preheat oven to 350 F and line a muffin tin with 12 paper liners.

2. Combine the eggs, oil, vinegar, vanilla extract and maple syrup together in a bowl. Set aside.

3. 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.

4. Transfer the batter to the muffin tin, dividing the batter evenly among the 12 paper liners. 

5. 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.

Course Muffins, Snack

Keyword gluten free muffin, healthy muffin, low calorie muffin, oat flour, raspberry

Nutrition facts per serving (1muffin)

Calories 204 kcal

Fat 8 g

Saturated Fat 1 g

Cholesterol 0 mg

Sodium 151 mg

Potassium 142 mg

Carbohydrates 25 g

Fiber 2 g

Sugar 8 g

Protein 5 g

Vitamin A 0.2 %

Vitamin C 2.9 %

Calcium 2.9 %

Iron 6.2 %

Custom Meal Plans

Work with Megan to develop a custom macro or standard meal plan to reach your goals.

Learn More

What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.