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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.
This Skinny Raspberry Chocolate Chip Muffins recipe was originally published August 2014. I retested, rephotographed and updated the content for you.
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. 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.
Skinny Raspberry Chocolate Chip Muffins
Ingredients
- 4 egg whites, room temperature
- 2 cups Gluten Free Oat Flour, or regular oat flour
- 1/2 cup sugar free maple syrup
- 1/4 cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup raspberries, frozen or thawed
- 1/4 cup mini chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven to 350 F and line a muffin tin with 12 liners.
- Combine the egg whites, 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 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.
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My boyfriend would LOVE these! Pinning for later 🙂
Hope he likes the muffins. 🙂
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!
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.
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.
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!
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.
Fingers crossed your ankle will be fully healed soon! These muffins sound delicious – raspberry + chocolate always = delicious. 😉
Thanks Carly!
I’m definitely pinning these for later. When is chocolate and raspberries together not a good idea?
They’re meant to go together.
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. 😉
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.