Finally ! A healthy low fat muffin recipe that is loaded with flavour and oozing with moisture!
You can't believe your eyes probably. Low fat, especially in baking usually means bland, dry and barely edible. Well, this recipe will smash that reputation to the ground and ensure you take care of that sweet tooth without worrying about the waist line!
The craving for warm raspberry and white chocolate chip muffins hit me literally out of nowhere. Like, what sparked my taste buds to crave that? Not wanting to deprive the poor things, I instantly texted my girlfriend Kelsi with an urgent "WE NEED TO BAKE THESE MUFFINS ASAP OR I MAY DIE" message. Of course, she was on board (love her to pieces) and next thing I was like a woman possessed racing to Blush Lane to source some of the missing ingredients. Don't worry, no crazy ingredients are required for this recipe, we just hadn't replaced some of the staples from the last time we had a serious baking weekend.
Anyway, here I am blabbering away reminiscing about every step it took to create these beauties and all you really care about is how to create them for yourselves. EASY!! Here we go!
2.5 cups whole wheat flour (we used a unbleached gluten free)
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup honey
1/2 cup brown sugar, don't pack it tight
1 cup super ripe mashed banana (about 3 medium sized)
1/4 cup greek yogurt
1 egg - beat ittttt, just beat it
1/4 cup milk (we used lactose free)
1/2 cup chocolate chips (we for sure used closer to a cup, gotta sprinkly on top!)
1 3/4 cups of raspberries (fresh or frozen)
- Set that over to 350 Fahrenheit or 177 Celsius.
- Grease a muffin pan - we lined muffin pan with baking paper and sprayed them
- Chuck the flour, baking soda, salt and cinnamon together. No lumps! Add mashed banana, yogurt and that beaten egg. Slowly but surely pour the wet into the dry. Fold. Should be pretty thick! Until you slowly add the milk, whilst mixing. Batter should still be thickish (thickish is a word).
- Add chocolateeeeeeee. YAAASSSS. Eat some while you are at it.
- Add Raspberries last, otherwise pink muffins! Do not over mix, batter will be dry.
- Pour batter into muffin tin. Sprinkle with chocolate.
- Bake for 17 minutes until lightly browned.
- Allow to cool for 10 minutes and then eat them all or transfer to wire rack.
YOU DID IT! Amazing. These bad boys freeze really well, in case you try and demonstrate some form of self control. I froze one.
Stay strong. Be the fire.