These are enough to make you drool! I’m eating one as I write this post. OMG! Worth the calories I promise! And they are (surprisingly) not THAT unhealthy. I’m notorious for never having the right ingredients on hand for what I want to make, so I am constantly making up my own substitutions. Sometimes they turn out and sometimes they don’t! This one did! Make these, I promise you will NOT be disappointed! My kids gobbled them up! If you or your family are not raspberry fans, you can substitute with strawberries, blueberries, any berry really! But since it’s Valentine’s season and we LOVE raspberries around here and they taste amazing with chocolate and they didn’t have strawberries at Costco, I stuck with raspberries. Here’s the recipe
Chocolate Raspberry Muffins from Travel Parent Eat (makes approximately 12 muffins)
1 1/2 cups all purpose flour or whole wheat flour
1/2 cup sugar or Stevia
1/2 teaspoon salt
2 teaspoons baking powder
1/4 coconut oil heated about 1 minute in the microwave so it doesn’t solidify
1/2 Tablespoon vanilla
1/2 cup coconut, almond or regular milk (I used coconut milk) plus 1/2 Tablespoon white vinegar (you can also use 1/2 cup buttermilk, but I was going for “healthy”)
1 cup raspberries
About 1/3 cup Nutella
Preheat oven to 350. Line muffin tin with liners. Spray with coconut oil. Combine all ingredients except raspberries and Nutella. GENTLY fold in raspberries. Place 1 heaping Tablespoon of batter into each liner. Place about 1 Tablespoon of Nutella in the center. Place another heaping Tablespoon of batter on top. Bake for 15-17 minutes. Remove, cool and enjoy!
Let us know if you try these muffins. What is YOUR favorite muffin recipe? Let us know in the comments or Facebook.