I have been working out like a crazy person. This means I actually work up at 7am on Sunday to go to yoga sculpt. Please note that I’m definitely not a morning person. Total night owl. For example, I’m writing this post at midnight.
Regardless, working out makes me feel wonderful. With each workout, I’m gaining strength and confidence. In addition, I’m also really trying to clean up my diet and focus on high protein, whole foods. Have you ever noticed that after a week or two of eating healthier, your body actually starts to crave more nutritious foods? I have! Lately I can’t stop eating carrots and mustard, or fresh oranges and grapefruit. Smoothies, too! I have been making a smoothie every morning and night.
But, here’s the problem: I’m prone to depriving myself; it almost comes naturally to me because of past habits during college. I’m not sure I’m ready to share those details with you all just yet but now that I’m a little bit older, I’ve realized that it’s all about balance and appreciating yourself, your body and soul, and enjoying those little treats and moments in life.
And you know what’s the perfect indulgence to me? Fluffy, warm chocolate chip cream cheese muffins spread with crunchy almond butter. Of course, I just had to make them better for you…
There are so many reasons why these chocolate chip cream cheese muffins are THE BEST and of course, I have to explain just about every single one of them. So, what’s in these healthy muffins?
Chocolate chips and raspberries: That combo is always a winner in my weirdo mind and this muffin is balanced just right with sweetness from the chocolate and a little tartness from the raspberries, but you can totally make it any combo you’d like!
Whipped Cream cheese: The whipped cream cheese is actually lighter in fat and calories so it replaces any butter that would normally be in a muffin recipe, yet still keeps these low in fat. Plus, you get a little smidgen of cream cheese flavor that makes you think you’re enjoying something much more indulgent.
Whole Wheat Pastry Flour: I love whole wheat pastry flour for it’s light and fluffy texture. If you don’t have it available, feel free to use regular whole wheat or white whole wheat.
Brown Sugar: I only used 1/3 cup of brown sugar in this recipe, but I’m confident you could reduce it to 1/4 cup with great results.
At only 128 calories, these muffins make a great midnight snack or for when that sweet tooth kicks in. Plus, I love how they only take about 15 minutes to bake.
They’re incredibly light and fluffy, too! I was surprised at how well the cream cheese worked in this recipe. I think I’ll bake with it a little more often. WAIT. How good would these be with strawberries and white chocolate chips? Or blueberries and walnuts?
Okay, clearly I’m hungry.
Enjoy the muffins! xoxo
More healthy muffin recipes to try:
Skinny Whole Wheat Raspberry Chocolate Chip Cream Cheese Muffins
Light, fluffy whole wheat raspberry chocolate chip cream cheese muffins that are great on the go or when you need a sweet, healthy snack. These healthy muffins are lower in sugar and take just 30 minutes to bake!
- 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
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!
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.
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.
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.
Instead of raspberries you can add any berry you'd like, or completely omit and add a few extra tablespoons of chocolate chips!
Try white chocolate chips instead of regular if you'd like - it's a wonderful combo.
These muffins make a great snack and can easily be frozen, just reheat for 30 seconds when you are ready to eat.