Raspberry Chocolate Muffins

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Raspberry Chocolate Muffins

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Course: Breakfast
Cuisine: American
Keyword: Raspberry Chocolate Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12


  • 12 standard cupcake liners
  • 2 cup bran cereal (Fiber One)
  • 1 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup flour, whole wheat
  • 1/2 cup flour, all-purpose
  • 2/3 cup sugar
  • 1/3 cup cocoa powder, unsweetened
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup raspberries, frozen


  • Heat oven to 375° F. Place cupcake liners in muffin tin.
  • Place cereal in a blender or food processor and coarsely crush.
  • Add crushed cereal to a medium bowl and stir in buttermilk; let stand 5 minutes.
  • Add oil, eggs, and vanilla into cereal; whisk to combine. Add flours, sugar, cocoa, baking soda, and salt; stir just until moistened.
  • Gently fold in raspberries (do not thaw).
  • Divide batter evenly among muffin cups.
  • Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Immediately remove muffins from pan and allow to cool on a wire rack before serving.
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