Raspberry + Chocolate Yoghurt Muffins

A wise woman once told me “never measure chocolate chips” and that very well may have been the best baking advice I’ve ever received. I like a muffin with good chunkage, as I like to say. Nothing worse then when you buy a choc chip muffin only to open it up and there is like three chocolate chips - ROBBED!
Serves:

8

Prep Time:

20 minutes

Cook Time:

30 minutes

Jump To Recipe

Raspberry + Chocolate Yoghurt Muffins

A wise woman once told me “never measure chocolate chips” and that very well may have been the best baking advice I’ve ever received.

You will find a measurement in this recipe, but in all honestly I didn’t measure! I just pour straight from the bag.

I like a muffin with good chunkage, as I like to say. Nothing worse then when you buy a choc chip muffin only to open it up and there is like three chocolate chips – ROBBED! So to save yourself and your muffin-eating guests from this kind of heartache, make sure you’ve got some good chunkage in the batter.

I added raspberries too because I just love the tartness of raspberries with rich chocolate! Plus it adds even more chunkage.

Shall I say chunkage one more time? Chunkage.

Raspberry + Chocolate Yoghurt Muffins

I like a muffin with good chunkage, as I like to say. Nothing worse then when you buy a choc chip muffin only to open it up and there is like three chocolate chips - ROBBED!

Serves:

8

Prep time:

20 minutes

Cook time:

30 minutes

INGREDIENTS
  • 3 eggs
  • 1 cup yoghurt
  • 1 cup almond meal 
  • ⅓ cup coconut flour 
  • 2 tsp pure monk fruit powder*
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 1½ cup raspberries, frozen
  • ½  cup mini dark chocolate chips
METHOD
  1. Preheat the oven to 180C°C and grease a muffin tin with coconut oil or line with paper cases. 
  2. In a large bowl, beat the eggs, then stir in the yoghurt. 
  3. In a separate bowl, combine the almond meal, coconut flour, monk fruit, salad and baking soda. 
  4. Add the dry ingredients into the wet and fold to combine. 
  5. Gently fold in the raspberries and chocolate chips. 
  6. Spoon into the lined muffin tin and sprinkle over a few extra chocolate chips and bake in the oven for 30 minutes. If the tops are getting to brown, simply place a sheet of foil over the top of the muffins while they bake. 
  7. Remove from the oven and leave to cool in the tin for 15-20 minutes before turning out and allowing to cool to room temperature.
 
Notes
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