Healthy Raspberry Lemon 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

3.67 from 3 votes

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.

Prep Time5

Cook Time15

Cool Time5

Total Time25

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie

Servings: muffins

Author: Megan Olson

Ingredients

1 3/4 cups White Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 teaspoon Salt
1/3 cup Extra Virgin Olive Oil
1/2 cup Zero Sugar Maple Syrup or regular maple syrup or honey
2 Eggs room temperature
1 cup Greek Yogurt low fat, plain
2 teaspoons Vanilla Extract
1/2 teaspoon Lemon Juice
3/4 cup Raspberries or 1 1/2 cups frozen (and thawed)
1/4 cup Mini Chocolate Chips dairy free if needed

US Customary - Metric

Instructions

Preheat oven to 350 F and line a muffin tin with 12 liners or grease the cavities with cooking spray.
In a large mixing bowl, mix the flour, baking powder, baking soda and salt together.
In a medium bowl, mix together the oil, maple syrup, eggs, yogurt, vanilla extract and lemon.
Pour the wet ingredients into the dry ingredients. Then fold the raspberries and chocolate chips into the batter.
Fill 12 cavities of the muffin tin evenly with the batter.
Bake 22 to 25 minutes, or until the muffins are slightly browned on top and a toothpick can be inserted clean. Remove from the oven and cool 20 minutes before enjoying.

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!
Store the muffins in an airtight container in the refrigerator up to 5 days or in the freezer up to 3 months.

Nutrition