Who says you need a reason to enjoy chocolate? But if you’re looking for one, here’s a good excuse: dark chocolate has some pretty impressive health benefits! It’s packed with antioxidants, may improve heart health, and even give your mood a boost—so go ahead and savor every bite. And what better way to do that than with these Double Chocolate Raspberry Muffins? They’re the perfect balance of indulgence and nutrition, using whole wheat flour, Greek yogurt, and rich dark chocolate paired with juicy raspberries.
Dr. Blake’s Top Tip: For the best texture, avoid over-mixing your batter—just mix until combined!
- Yield: 15 servings 1x
Ingredients
1 cup of whole wheat flour
1 cup all-purpose flour
1/2 cup cane sugar
1/2 cup cocoa powder
1/4 tsp salt
1 tsp baking powder
1 cup of Greek yogurt or unsweetened non-dairy yogurt
1 egg
1/3 cup canola oil
1 tsp vanilla extract
3/4 cup oat milk or milk of choice
3.5oz dark chocolate chopped into 1/4 inch pieces
1 1/2 cup frozen raspberries
Instructions
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Preheat your oven to 350°F. Line muffin tins with muffin liners.
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Mix the whole wheat flour, all purpose flour, cane sugar, cocoa powder, salt and baking powder together in a bowl.
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In a separate bowl, combine the yogurt, egg, canola oil, vanilla extract and milk.
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Make a well in the dry ingredients and add the wet ingredients to them. Mix. Fold in the chocolate and raspberries.
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Pour into muffin tins and bake for 20 to 25 minutes or until cooked through.
Notes
This recipe is fudge and slightly sweet. If you like it sweeter, feel free to add 1/4 cup cane sugar.
