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raspberry muffin split on a muffin liner
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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! 
Course Breakfast, Healthy, Muffins, Snack, Whole Wheat
Keyword cream cheese muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 128cal
Author Monique Volz of Ambitious Kitchen

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.

Notes

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.

Nutrition

Serving: 1muffin | Calories: 128cal | Carbohydrates: 17.5g | Protein: 2.7g | Fat: 5.3g | Fiber: 1.7g | Sugar: 8.4g
Monique Volz of Ambitious Kitchen