Chocolate Raspberry Muffins Recipe

Healthy Raspberry Muffins Recipe Cookie and Kate

WEBMay 11, 2016 · Instructions. Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil …

Rating: 4.8/5(156)
1. Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.

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Low Cholesterol Muffins With Banana & Chocolate Chips

WEBNov 1, 2023 · Oats . Oats are one of the top 39 foods to lower cholesterol levels. They contain two types of dietary fiber, soluble and insoluble. Soluble fiber is essential to …

Rating: 5/5(1)

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Healthy Chocolate Muffins BEST EVER! Moist, Easy, …

WEBOct 25, 2019 · Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners. In a large …

Rating: 4.8/5(140)
1. Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
2. In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
3. In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
4. With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

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