Choco-chip Raspberry Muffins

(GF) Gluten-Free, (VG) Vegetarian

This one is a fruity and chocolate-y muffin recipe to satisfy your cravings while getting your nutrients! This recipe is packed with fiber and anti-oxidants, both of which play a huge role in your digestive (and overall) health. Try it out as a dessert or snack meal prep for the week!

Nutrition of Ingredients:

Raspberries

• high in fiber and vitamin C

• provides anti-oxidant properties

Rolled Oats

• high in fiber

• contains more protein than other types of grains

Cinnamon

• contains anti-oxidant and anti-inflammatory properties

• helps with metabolism and insulin-resistance

Servings: 12 (1 muffin / serving)

Calories / Serving: 107

Prep Time: 5 min

Cook Time: 20-25 min

Macros / Serving

Carbs: 17.2g

Protein: 3.7g

Fat: 3.2g

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Ingredients:

• 2 cup rolled oats

• 1 medium whole banana, ripened

• 1 whole egg

• 1 cup milk (Note: I use 2% lactose free milk for this recipe, but feel free to substitute with unsweetened plain almond milk. Calories listed in this recipe page reflect the use of 2% lactose free milk.)

• 4oz fresh raspberries

• 1/2 cup semi-sweet chocolate chips

• 1/4 tsp cinnamon powder

• 1/4 tsp baking powder

• 2 Tbsp raw cane sugar

Instructions:

1. Add rolled oats, banana, egg, milk, raspberries, cinnamon powder, baking powder, and cane sugar to a blender.

2. Blend until mixture is a consistent texture and smooth throughout to create batter.

3. Lightly grease a 12-slot muffin tray and fill each muffin slot with 1/4 cup batter.

4. Top each muffin with desired amount of chocolate chips (I like to use about 1/2 Tbsp per muffin) and fold lightly into batter.

5. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.

6. Let cool for 5 minutes and enjoy! Once fully cooled, these can be stored in the refrigerator for up to 7 days in an air-tight container.

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