These muffins are a delightful twist on a classic treat, blending the tartness of fresh raspberries with the rich, indulgent flavor of chocolate chips. Perfect for those managing their sugar intake, this recipe uses allulose, a diabetic-friendly sweetener that mimics the taste and texture of conventional sugar without the glycemic impact. The aroma of these muffins as they bake is irresistibly comforting, filling the kitchen with sweet, fruity notes that promise a deliciously satisfying bite. Their delightful texture, studded with juicy berries and melty chocolate, makes them a perfect companion to your morning coffee or as a sweet afternoon treat.
Ingredients
From Your Pantry
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Allulose: 1 cup
- Unsweetened cocoa powder: 1/4 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Unsweetened almond milk: 1 cup
- Coconut oil (melted): 1/2 cup
Additional Grocery Items Needed
- Fresh raspberries: 1 cup
- Sugar-free dark chocolate chips: 3/4 cup
Preparation
- Preheat your oven to 375 degrees F (190 degrees C) and line a muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In another bowl, whisk together the melted coconut oil, allulose, eggs, vanilla extract, and almond milk until smooth.
- Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- Add the stars: Fold in the raspberries and chocolate chips gently to distribute evenly.
- Scoop the batter: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- For an extra glossy finish, you can brush the top of each muffin with a light syrup made from allulose and water after baking.
- If raspberries are too tart for your taste, try substituting them with blueberries or diced strawberries for a different twist.
Serving Suggestions
These muffins are best served warm with a pat of butter or a dollop of sugar-free whipped cream. For a complete morning treat, pair them with a robust cup of coffee or a soothing tea. They also make an excellent snack for those on-the-go moments.
Nutrition Facts per Serving
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 19g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
- Allergens: Eggs, Almonds
Feel free to share this recipe with friends and family, and don’t hesitate to put your own spin on it! Experiment with different types of berries or chocolate to make these muffins uniquely yours. Enjoy the process of making and eating them, and remember that every variation can lead to a new, delightful discovery.
