Nutty Raspberry Chocolate Muffins

• 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

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
2. Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
3. 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.
4. 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.
5. 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.

almond meal, allpurpose, whole wheat flour, baking powder, baking soda, ground cinnamon, salt, white sugar, butter, eggs, vanilla, milk, plain yogurt, banana, fresh raspberries, chocolate chips

Taken from www.allrecipes.com/recipe/231058/nutty-raspberry-chocolate-muffins/ (may not work)