Chocolate Raspberry Muffins

These scrumptious Chocolate & Raspberry Muffins are sure to be a hit with the family. Easy to make and super delicious!

Super chocolatey and fudgy, just like a chocolate brownie bursting with raspberries! A great healthy GF and low sugar treat that is also high in protein. Making it ideal for a healthy snack for anyone who loves chocolate!

By Anna Hopkins  , , Print

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  • Prep 10 MINS
  • Cook 35 MINS
  • Yields 12 Muffins


 1 pack Protein Muffin Mix

 ½ cup sour cream

 ½ cup water

 ½ cup cocoa (50g)

 100g sugar-free choc chips

 3 large eggs

 250g raspberries, fresh or frozen


1Preheat the oven to 160 degrees and prepare muffin tin with 12 wrappers. Lightly spray the inside of the wrappers to prevent sticking.

2In a large bowl, whisk together the sour cream, eggs and cocoa.Then add the muffin mix to the wet mixture. Stir to combine well.

3Gently fold through the choc chips and the raspberries.

4Divide the batter between your 12 muffin wrappers, decorate with more berries or choc chips if desired.

5Place the muffins in a preheated oven and bake for 30-35 minutes. After baking, remove from the oven and transfer muffins to the cooling rack.


Keep muffins in the fridge for up to 5 days, or in the freezer for up to 3 months.

Looking for an egg-free alternative? Swap the eggs for 3 "eggs" worth of our Vegan Egg Replacer


Serving size90g
Energy187 Cal (782 Kj)
Fat, total7.8g
- Saturated fat3.9g
Carbohydrate, total7.6g
- Sugar3.1g

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