Frosted Chocolate Raspberry Muffins

5 from 1 review

Frosted Chocolate Raspberry Muffins

These raspberry muffins with mini chocolate chips are low in sugar and gluten free, topped with a lightly sweetened cream cheese frosting.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 268kcal

Author Lise Sullivan Ode

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 brown rice flour 244g
1/2 cup arrowroot 60g
1/3 cup tapioca starch 38g
1 teaspoon xanthan gum

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

FOR THE MUFFINS

Preheat oven to 350°F. Spray a muffin pan with non-stick cooking spray. Set aside.
In a medium bowl, add all of the dry ingredients. Stir to combine. Set aside.
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.
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).
Bake in preheated oven for 20-25 minutes or until golden brown around the edges. Let cool.

FOR THE FROSTING

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.

Notes

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.

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