Healthy Raspberry Chocolate Chip Mini Muffins
Yields: 36 mini muffins
These are the best raspberry mini muffins I’ve ever had! They’re supremely tender, deliciously sweet, and full of juicy berries. As a chocoholic, I especially love the chocolate chips, too! These muffins will keep for at least one week if stored in an airtight container in the refrigerator.
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp almond extract
  • 2 tsp vanilla stevia, or adjusted to taste
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) white vinegar (see Notes!)
  • ¾ cup (180mL) nonfat milk
  • 1 cup (140g) fresh raspberries, finely diced (see Notes!)
  • ¼ cup (56g) miniature chocolate chips
  1. Preheat the oven to 350°F. Line 36 mini muffin cups with paper liners, and lightly coat them with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, almond extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Fold in the diced raspberries and 3 tablespoons of miniature chocolate chips.
  3. Evenly divide the batter between the prepared muffin cups. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 11-14 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: Do not use a stand mixer or electric mixer! Use a whisk where instructed and a fork for everything else. Mixers will overwork the batter, and the muffins will turn out tough, gummy, and/or dense.

For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

If you’re not a fan of almond extract, substitute vanilla extract.

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too. I buy mine online here because that’s the cheapest price I’ve found. If you prefer not to use the vanilla stevia, then substitute ½ cup + 2 tablespoons (150mL) of pure maple syrup, honey or agave. If using this substitution, reduce the milk to 2 tablespoons (30mL).

Do not omit the vinegar! You can’t taste it in the finished muffins—I promise! The vinegar reacts with the baking soda to do three things: (a) make the muffins rise, (b) give them a more tender texture, and (c) prevent the raspberries from staining the batter blue. See the Nerd Alert in my blog post above for more information!

Any milk may be substituted for the nonfat milk.

When dicing the raspberries, cut them to be no larger than the size of chocolate chips. Larger pieces prevent the muffins from baking evenly, and the muffins will collapse and turn dense while cooling.

Frozen and thawed raspberries may be substituted for the fresh, but they tend to discolor the batter.

This recipe will also make 12 standard-sized muffins, if you prefer. Bake at 350°F for 18-22 minutes or until the tops feel firm and a toothpick inserted into the center comes out clean.

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at