1.5cupsall-purpose flour (reserve 2 Tablespoons for coating berries)
1cupgranulated sugar
1teaspoonground cinnamon
¼teaspoonsalt
1.5teaspoonsbaking powder
1egg
1egg white
1teaspoonvanilla extract
⅓cupoil (I use avocado oil)
½cupGreek yogurt (plain or vanilla flavored)
1cupraspberries (fresh or frozen)
⅓cupmini chocolate chips
Instructions
Heat oven to 350 F. Lightly spray wells of a 12-well brownie pan or traditional muffin tin with olive oil or non-stick cooking spray.
In a large bowl, whisk together flour, sugar, cinnamon, salt, and baking powder until well combined. Set aside.
In a medium bowl, whisk together canola oil, eggs,yogurt,and vanilla until well combined. Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don't over mix or your muffins will become tough and dry.
Sprinkle 2 tablespoons flour over raspberries and toss to coat them. Using a silicone spatula, gently fold berries and chocolate chips into the batter, making sure that there is no dry flour remaining.
Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 5 minutes before transferring them to a wire rack to cool completely.