Skinny Whole Wheat Raspberry Chocolate Chip Cream Cheese Muffins
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
12 servings
- 1/2 cup whipped cream cheese, softened (I use the Philadelphia brand)
- 1 tablespoon coconut oil, melted
- 1/3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
- 1 cup whole wheat pastry flour (or white whole wheat)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsweetened vanilla almond milk (or any you prefer)
- 1 cup fresh raspberries, chopped
- 1/3 cup mini chocolate chips
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Preparation
Step 1
Preheat oven to 350 degrees F. Line 12 cup muffin tin with paper cups or spray with nonstick cooking spray. If you use muffin cups, make sure to spray the inside of the cups!
Step 2
In the bowl of an electric mixer, beat together cream cheese, coconut oil and brown sugar. Add vanilla, egg, and egg white and beat again until smooth and creamy.
Step 3
In separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture and almond milk to the wet ingredients, mixing until just combined. Fold in raspberries and chocolate chips.
Step 4
Divide batter evenly into prepared muffin tin. These are smaller muffins so you'll probably only fill them half full. Bake for 15 minutes or until toothpick comes out clean or with a few crumbs attached. Transfer muffins to a wire rack to cool. Makes 12 muffins.
Step 5
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