Raspberry Chocolate MuffinsPosted: January 3, 2012
From my Healthy Living column in Moncton’s Times & Transcript.
Raspberry Chocolate Muffins
Served with a fruit smoothie and a bowl of berries topped with chopped nuts, these muffins can be a nutritious breakfast.
2 cups (500 mL) whole wheat pastry flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 1/2 tsp (7 mL) cinnamon
1 1/2 cup (375 mL) apple juice concentrate
1/2 cup (125 mL) milk/alternative
1/3 cup (80 mL) flaxseed meal (optional)
1/2 cup (125 mL) almond butter
1 banana, diced
1/2 cup (125 mL) raspberries
1/3 cup (80 mL) chopped extra dark chocolate
1/4 cup (60 mL) chopped walnuts
Preheat oven to 375°F/190°C. In a large bowl, mix flour, baking soda and powder, salt, and cinnamon. In a separate bowl, blend juice, milk, flax, and nut butter. Gently mix wet ingredients into flour mixture and stir in banana, raspberries, chocolate, and walnuts. Distribute batter evenly into a baking cup lined muffin tin. Bake for about 25 minutes or until golden brown and thoroughly cooked. Let cool. Serve!
Makes about 16 muffins