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 Banana Chocolate Chip Muffins
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Paleo Double Chocolate Tahini Banana Muffins
Grandma’s Healthy Bran Muffins
Healthier Blueberry Greek Yogurt Muffins
Skinny Whole Wheat Raspberry Chocolate Chip Cream Cheese Muffins
Ingredients
- 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
Instructions
- 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.
37 comments
Mmmmm…these look so decadent!
You make the best muffins! These look so good! And the fact that you pull of the skinny AND whole wheat action, nice work 🙂
I love chocolate and raspberry together! These muffins look like the perfect way to curb my sweet tooth!
Yum! I’m adding these to the long list of muffins from your blog I want to make!
I love combining berries and cream cheese and berries and chocolate – but all together? Holy yum!
Good for you getting into shape! I wish I had the willpower to wake up at 7 am to do yoga haha. These muffins look awesome and I would totally grab one whenever I had a sugar craving. I do have a question though–I don’t really cook with coconut oil do you have any substitution suggestions?
Olive oil would be great! Or an extra tablespoon of cream cheese or applesauce should suffice!
I can’t wait to try these!! I almost have everything on hand too. Darn no cream cheese . . . .
great healthy muffins!
These muffins sound perfect! Love the recipe 🙂
I think I'll skip the chocolate chips as I'm diabetic but the amount of carbs is great! I'll also use light cream cheese.
I think I’ll skip the chocolate chips as I’m diabetic but the amount of carbs is great! I’ll also use light cream cheese.
These look super moist and flavorful! I just love muffins!
any wheat free suggestions? I really want to try these, but have an intolerance to wheat 🙁
These are some of my favourite flavour combo’s – will have to try! It feels so amazing getting stronger and healthier – good for you to making to the gym on a weekend morning!!
These look wonderful! they look perfect for breakfast. I have them pinned. Can’t wait to try them!
I need a batch of these to snack on!
I totally agree with you that after cleaning up my eating for a week or two I definitely crave the healthier foods! These muffins look delicious and would make a great snack. I love that you used whipped cream cheese, never would have thought to do that!
going to make these on the wknd. having the girls over and this is going to be part of my breakfast menu! will let you no the response fingers crossed i'm not a baker.
Looking forward to it!
These are the most amazing muffins. I substituted Greek yogurt once because I didn’t have any cream cheese on hand, and I used some maple syrup in place of some of the sugar, and they turned out great! Also I have used both spelt flour and whole wheat pastry flour, and both work well.
Aw, so glad you enjoyed them!
Just made these… they turned out sooooo goood! Makes for a perfect mid afternoon snack and dessert!
I made these today. They are awesome. All of your recipes are awesome.
Thanks, Justine!
Can i use greek yogurt instead of cream cheese?
I haven’t tried it! It might have a bit too much liquid, but worth a shot!
Hi! Is it possible to use frozen raspberries in these instead of fresh?
Hi Jenna! That should work 🙂 You might want to toss them in a little separate bowl of the whole wheat pastry flour before adding them in so that they don’t dye the muffins all pink.
Great! Thank you!
DELICIOUS!!!
Glad you enjoyed!!
Wow these muffins are amazinggggg! I used strawberry and white chocolate chips and they taste like heaven! I did use 1 TBS of butter instead of coconut oil because it is what I had on hand.
Delicious! Glad you loved them!
These muffins are amazing!!! I used strawberries and white chocolate chips because it is what I had on hand and they are delicious. Will definitely be making again!
Love that! So delicious 🙂