Nutty Raspberry Chocolate Muffins

Ingredients

• 1 cup almond meal
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/2 cup butter, room temperature
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/2 cup plain yogurt
• 1/2 ripe banana, mashed
• 1 cup fresh raspberries, cut into small pieces
• 1 cup dark chocolate chips

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.

Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.

Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.

Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.