Raspberry Chocolate Muffins

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

Originally published in the Times & Transcript on December 17th, 2010.
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