These delicious breakfast muffins are made with whole wheat and almond flours, rolled oats, are sweetened with whole cane sugar, and are full of raspberries and dark chocolate chips.
Muffins are my favorite breakfast food. They’re delicious, the flavor combinations and possibilities are endless, and they are easy to make in large amounts ahead of time. Casey gets up early for work during the week, so I like having easy grab-and-go breakfast food on hand.
Last week I was trying to decide what I wanted to make for this week’s breakfasts, and I came across a clipping for Raspberry Chocolate Chip Muffins in one of my cookbooks. The recipe was calling out for a new makeover.
Actually, I think anything containing chocolate or raspberries calls out to me on a regular basis. 😉
Success! Delicious and healthy(ish) breakfast muffins. 🙂
Raspberry Chocolate Chip Oatmeal Muffins
- 1/4 cup butter
- 1/2 cup Sucanat (or sugar)
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 3/4 cup almond flour (or whole wheat, but I like the texture of almond in these muffins)
- 1/4 cup quick or rolled oats
- 3/4 cup dark chocolate chips
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (regular milk or almond milk)
- 2 cups unsweetened raspberries (you can use fresh or frozen)
Preheat oven to 375 degrees F. In a large bowl, cream butter, Sucanat, and honey together until fluffy. Mix in applesauce and vanilla. In a separate bowl, combine flours, oats, chocolate chips, baking powder, and salt. Add to mixture in first bowl, alternating with milk, just until combined. Fold in raspberries. Fill greased muffin cups 3/4 full. Bake for 20-27 minutes or until edges start to turn golden brown. Let cool in pans 10 minutes before removing to cool on wire racks.
~K in the Kitchen