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.
Servings: 10 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
Serving: 1muffin | Calories: 186kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 125mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg