These Healthier Chocolate Raspberry Muffins are a quick snack or a great grab and go breakfast. What makes these healthier? Less fat and sugar, more fruit!
Did you know that today is National Muffin Day? Yep, sure is! I haven’t been great about keeping up with food holidays lately – just too much on my plate at the moment, if I’m going to be honest – but my breakfast and snack game needed an upgrade and this was some great motivation to change things up!
If you ask me what my favorite breakfasts foods are, it would be bagels (usually with a smear of cream cheese but sometimes a veggie bagel sandwich) and bacon. But those aren’t the healthiest options nor will either keep me very full during my epically long mornings lately. My day has been starting before 5am more often than not, so I’ve been shooting for some sort of egg-based breakfast that has more staying power…. it’s just too bad I’m not a fan of eggs.
While these Healthier Chocolate Raspberry Muffins won’t work for my breakfast alone, they certainly made me more excited about breakfast (or afternoon snack). They’re just barely sweet with bites of sweet and tart raspberries throughout. They won’t blow your diet (anyone still working on a clean eating New Year’s resolution?) but they will satisfy your sweet tooth.
What makes these muffins healthier than others?
- Less butter: These muffins use less butter than most, replacing some of the butter (or other fat) with unsweetened apple sauce.
- Less refined sugar and more natural sugar: Crushed raspberries and unsweetened apple sauce mean more natural sweetness and less refined sugar.
Interested in other muffin recipes?
Ashley from Cheese Curd in Paradise got a bunch of us together to share some fun new #NationalMuffinDay recipes. Check them out!
- Almond Poppy Seed Muffins by Kathryn’s Kitchen Blog
- Banana Cream Muffins by Making Miracles
- Blueberry Zucchini Muffins by Hezzi-D’s Books and Cooks
- Blue Cheese Mushroom Muffins by That Recipe
- Caramel Cinnamon Muffins by The Freshman Cook
- Cheddar-BBQ Turkey Meatloaf Muffins by The Spiffy Cookie
- Corn Dog Mini Muffins by House of Nash Eats
- Healthier Chocolate Raspberry Muffins by Books n’ Cooks
- Meyer Lemon Poppy Seed Muffins by Cheese Curd In Paradise
- Sourdough Pumpkin Walnut Muffins by Savory Moments
- Strawberry Banana Mini Muffins by Sweet Beginnings
- Vegan Pear Ginger Muffinsby Magical Ingredients
Make these muffins? Leave a comment and rate the recipe! Or, tag @booksncooks and #booksncooks on Instagram and show me!
Healthier Chocolate Raspberry Muffins
These Healthier Chocolate Raspberry Muffins are a quick snack or grab and go breakfast, featuring less fat and sugar than most muffins.
- cooking spray
- 1 large egg
- 1 c. unsweetened applesauce
- 1/3 c. granulated sugar
- 1 tsp. vanilla extract
- 5 Tbs. butter melted
- 1 c. raspberries
- 1 ½ c. all-purpose flour
- 4 Tbs. unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
Preheat oven to 375F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, stir together applesauce, sugar, vanilla, and melted butter until combined. Add raspberries and fold in.
Stir in remaining (dry) ingredients until well combined. Raspberries will get crushed - that's ok!
Portion into prepared muffin tin. Muffin cups will be quite full.
Make for 18-20 minutes, until a toothpick inserted into center comes out clean. Remove from oven and allow to cool in tin for 5 minutes. Remove muffins from tin and set on a wire rack to cool completely.
This recipe was rewritten but barely adapted from Emily Bites.