Dark Chocolate Raspberry Muffins

There are so many things that we love about chocolate, but one of it's greatest attributes is that it can pair so well with a countless number of flavors. It's hard for us to pick a favorite chocolate flavor combination, but chocolate & raspberry is pretty close to the top our list. Surprise your valentine with these sweet, decadent dark chocolate raspberry muffins- they will never guess that they are packed with protein and fiber and are lower in sugar and fat!

This bread is the perfect companion to chili or thick soups and can certainly hold it's own! It's also incredibly delicious toasted with a pat of butter.


  • 2 cups FlapJacked Buttermilk Protein Pancake Mix
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 cup 2% plain Greek yogurt
  • 1/4 cup canola oil
  • 3 eggs
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp raspberry extract* (optional)
  • 1/2 cup sugar
  • 6 oz. (one container) raspberries, chopped into small pieces
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips


  • Serving Size:   1 muffin
  • Servings:   20
  • Calories:   136
  • Fat:   6g
  • Carbs:   17g
  • Fiber:   3g
  • Sugar:   10g
  • Protein:   6g


  • Preheat oven to 350° F.
  • Place FlapJacked mix, cocoa powder and baking soda into a bowl and whisk thoroughly. Set aside.
  • In a large bowl, combine Greek yogurt, canola oil, eggs, almond milk, sugar and extracts. Mix for at least one minute, until ingredients are blended. Slowly add dry ingredients into the bowl and stir well. Gently fold in raspberries and chocolate chips.
  • Line two cupcake baking sheets with 20 liners. Fill each cup about 2/3 of the way with batter. Place in the oven and bake for 18-20 minutes (until a toothpick inserted into the center comes out clean).
  • Remove from oven and let cool for at least three minutes (the muffins are best served warm!). ENJOY!

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