Chocolate Raspberry Muffins
One of those low fat muffin recipes that's perfect for holidays.
Dark chocolate chips and sweet raspberries provide the perfect flavor combination for these healthy, low fat muffins.
There's a lot to love about these delicious mini muffins besides the extra dark chocolate chunks and juicy raspberries: They're quite healthy, in fact.
Heart-healthy canola oil and non-fat buttermilk provide the moisture that makes these muffins taste good. White whole wheat flour and unprocessed wheat bran give these low fat muffins a nice dose of fiber, and the raspberries and dark chocolate chunks are full of antioxidants.
But don't tell the kids: These muffins taste so good, they'll never guess they're good for them.
Serve these chocolate raspberry muffins with a tall glass of skim milk for a quick breakfast on the go, an afteroon snack, a holiday brunch or any time you want a little something sweet that's tasty, filling and good for you. You can even make these mini muffins in advance and freeze them.
Chocolate Raspberry Mini Muffins
- 1-1/2 cups unprocessed wheat bran
- 2 cups white whole wheat flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 cup canola oil
- 3/4 cup lightly-packed light brown sugar
- 2 large eggs
- 1-1/2 cups non fat buttermilk
- 1-1/2 cups frozen raspberries, thawed
- 1/2 cup extra dark chocolate chunks or dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)
Preheat oven to 400 degrees F. Spray a mini muffin tin with nonstick cooking spray. In a small mixing bowl, whisk together the unprocessed wheat bran, white whole wheat flour, baking powder and salt. In a large mixing bowl, stir together the canola oil and brown sugar. Whisk in the eggs, one at a time, beating well after each addition. Stir in the buttermilk.
Fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix. A few lumps are okay in muffin batter. Gently fold in the raspberries (it's okay if they aren't completely thawed) and chocolate chunks. Spoon into the prepared muffin tin. Bake 12-15 minutes just until the muffins are browned on top.
Remove the muffins from the oven and allow to cool 5 minutes. Turn the muffins out of the muffin tin and cool completely before serving.
Makes 40 mini muffins.
Per serving (2 muffins): 162 calories, 8 g fat (2 g saturated), 22 mg cholesterol, 24 g carbohydrate, 4 g fiber, 4 g protein, 0% Vitamin A, 4% Vitamin C, 6% calcium, 8% iron
For more delicious and healthy breakfast recipes, see also:
- Pumpkin Bran Muffins
- Breakfast Casserole
- Mango Chocolate Chip Scones
- Pineapple Coconut Smoothies
- Cherry Berry Smoothies
- Crock Pot Oatmeal Recipe
- Blueberry French Toast Casserole
- Banana Nut Oatmeal
