Healthy Chocolate Raspberry Muffins

April 5, 2013

Finally!  A recipe that isn’t all about cheese, cheese, cheese!  I have made these muffins twice this week.  I’ve been eating them for breakfast, dessert, snacks… pretty much all times of the day.  Best part?  They’re loaded with fruit while tasting crazy indulgent and being oh-so-fluffy.


After Easter and my cheese-pocalypse, I desperately needed some whole grains and some fruit injected into my diet (please don’t remind me about all the candy I’ve been inhaling – what am I supposed to do with a solid chocolate bunny??).  These bad boys classy ladies are just what I needed to get back on track.


I used raspberries in this, but I think it would really work with any kind of berry.  My other top recommendation would be strawberry – I actually thought about swapping it out in my most recent batch, but the raspberry is so crazy delicious that I didn’t want to mess with success.  I prefer to use frozen berries, as well, because they’ll fall apart and make mashing them up incredibly easy.  I know you’ll want to dive right into them hot from the oven, but let them cool a while before peeling off the wrapper, or you’ll end up with gooey pockets pulling off with the paper.  Delicious, delicious gooey pockets – you definitely don’t want to waste any of these muffins!


Healthy Chocolate Raspberry Muffins
Serves: 12

  • 1 c frozen raspberries
  • 2 tbsp agave (or honey)
  • 1 ¼ c whole wheat pastry flour (oat flour works great for GF)
  • ¼ c unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 very ripe banana, mashed thoroughly
  • ½ c unsweetened applesauce
  • ½ c sugar
  • ½ unsweetened almond milk (or other milk choice)
  • 1 tsp vanilla or raspberry extract
  • ¼ – ½ c chocolate chips (optional, I used mini)

  1. Preheat oven to 350° F. Prepare a cupcake/muffin tin with liners and spritz lightly with nonstick spray.
  2. Microwave frozen raspberries for 1 minute. Add agave and mash raspberries into a sauce.
  3. Whisk flour through salt in a large bowl.
  4. Combine banana through extract in a smaller bowl.
  5. Add wet to dry and mix until almost combined. Add chocolate chips, if using. Swirl in raspberry sauce until evenly distributed, but not entirely incorporated.
  6. Pour into muffin tin. Liners will be almost all the way full.
  7. Bake 20 – 25 minutes, until a toothpick comes out clean.
  8. Remove from oven and allow to cool before enjoying.

Nutrition Information
Calories: 140 Fat: 2g Carbohydrates: 29g Fiber: 3g Protein: 2g


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    Jan Sep 02, 2014

    Is this 1/2 cup milk or ?
    Thank you

      Kelly Sep 02, 2014

      Hi Jan, I guess I don’t understand your question. Are you referring to the ingredients list where it has 1/2 c of unsweetened almond milk listed? You can use any type of milk — cow’s milk, almond milk, rice milk, oat milk. Any and all are fine.

    Qinny May 14, 2013

    btw i also tried out your recipe with the recommended strawberries because raspberries are so expensive in asia, and they work out really nicely too! (:

    Qinny May 14, 2013

    just made these! they turned out sooooo delicious and nice! it’s amazing that they are only 140 calories each! i’ve removed the sugar and substituted them with lesser honey for a no-sugar version. gonna try removing the wholewheat flour and substituting it with oat or wheat germ next time round. Thank you so so so much for this wonderful recipe! (:

      Kelly May 14, 2013

      I recommend oat flour — it works wonderfully here! I’m glad you enjoyed the recipe!

    jeane Apr 25, 2013 with these!!!!

      Kelly Apr 25, 2013

      Glad you like them! They’ve already become a regular breakfast/snack in my house :)

    ashley - baker by nature Apr 11, 2013

    Chocolate and raspberry is one of my all time favorite flavor combos! I know these muffins must be all kinds of delish.

    livingrunningcooking Apr 09, 2013

    Chocolate + Raspberry = yum. I am definitely going to try these! Nothing better than a quick grab and go treat!

    Maggie @ A Bitchin' Kitchen Apr 06, 2013

    I LOVE chocolate & raspberry together. It’s one of my favorite cake combinations actually, so I know I’d adore these muffins!

      Kelly Apr 06, 2013

      let me know if you try them out!

    Marcie@flavorthemoments Apr 06, 2013

    Yum, Kelly! These look and sound so delicious. This is my kind of muffin – breakfast that doubles as a treat!

    Reeni Apr 05, 2013

    I love it when the berries are smashed into a sauce so they flavor up the whole thing rather than getting bites of them whole! Delicious!

    Erin @ The Speckled Palate Apr 05, 2013

    OK, so I’ve never used raspberries in a muffin, and now I HAVE to try! Especially since I feel like you and need to decompress and eat a little, ahem, healthier after Easter weekend’s craziness. We’ll definitely be making these when I get my hands on some raspberries!

    Anna @ ApronHearts Apr 05, 2013

    These raspberry muffins look amazing…great recipe!…I will definitely try gluten free version..I’ve become a big fun of oat flour recently :).

      Kelly Apr 05, 2013

      I think I like oat flour better than wheat in almost all non-yeast baked goods. It’s just so light and fluffy!

    Becky @ Olives n Wine Apr 05, 2013

    OMG. Chocolate and raspberries are one of the best combinations ever! These muffins look delightful :)

    Em @ Love A Latte Apr 05, 2013

    I am a muffin lover and chocolate raspberry ones OMG!!! I can’t wait to try these. They look like they’d go perfect with a latte too 😉

      Kelly Apr 05, 2013

      Definitely pair these with a latte! I’ve somehow accidentally gone all week without coffee… tomorrow morning I will have to change that!

    cleaneatingveggiegirl Apr 05, 2013

    These sound SO good! I love the chocolate and raspberry combination idea. I bring breakfast to work on occasion, so I will have to keep these in mind :).

      Kelly Apr 05, 2013

      I meant to bring some extras into work to share but forgot them at home. Oops, more for me :)

    Sally Apr 05, 2013

    I love love love chocolate and raspberry together! These are perfect healthy grab n go breakfast during the workweek. :)

      Kelly Apr 05, 2013

      I totally agree! I probably make muffins a little too often because they’re just so easy to take along.

    Ashley Bee Apr 05, 2013

    Oh yum! It’s been foreverrr since I’ve made muffins. They reall are so versatile!

      Kelly Apr 05, 2013

      I make muffins all the time! I’m not a morning person, so it’s great to have a grab and go kind of breakfast ready


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