Frosted Chocolate Raspberry Muffins

Servings 6 muffins

Ingredients

  • FOR THE MUFFINS
  • 3 tablespoons butter softened
  • 3 tablespoons Truvia baking blend
  • 3 eggs room temperature
  • 3/4 cup almond flour
  • 1/2 cup gluten free flour blend recipe below
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons mini semisweet chocolate chips
  • 36 fresh raspberries 6 of them are for garnish
  • FOR THE GLUTEN FREE FLOUR BLEND
  • 2 cups 244g brown rice flour
  • 1/2 cup 60g arrowroot
  • 1/3 cup 38g tapioca starch
  • 1 teaspoon xanthan gum
  • Note: I used Bob's Red Mill for all of the flour blend ingredients.
  • Whisk together all of the flour blend ingredients and store in an airtight container.
  • FOR THE FROSTING
  • 3 tablespoons lowfat cream cheese
  • 3 tablespoons lowfat Greek yogurt plain
  • 3/4 teaspoon pure vanilla extract
  • 2 tablespoons Truvia baking blend

Instructions

  1. FOR THE MUFFINS
  2. Preheat oven to 350°F. Spray a muffin pan with non-stick cooking spray. Set aside.
  3. In a medium bowl, add all of the dry ingredients. Stir to combine. Set aside.
  4. In a large bowl, cream the butter and Truvia by hand with a wooden spoon. Add the eggs and stir until combined. It will be a bit lumpy. Add the dry ingredients, water and vanilla. Stir just until smooth. Fold in all but 2 teaspoons of the chocolate chips.
  5. Place 2 raspberries in the bottom of each muffin cup. Distribute batter to the 6 muffin cups. Place 3 raspberries on top of each muffin. Add the remaining chocolate chips to the top of each muffin (they will look pretty after baking).
  6. Bake in preheated oven for 20-25 minutes or until golden brown around the edges. Let cool.
  7. Meanwhile, make your frosting. Combine all of the frosting ingredients in a small bowl. Stir until smooth or you could use an electric mixer to make it even smoother. Frost cooled muffins or place frosting in a plastic, zip-top sandwich bag. Seal and cut a tiny corner off and pipe frosting on muffins. Serve immediately or store covered for up to 3 days.
Nutrition Facts
Frosted Chocolate Raspberry Muffins
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.