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