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Anyone who knows me knows I’m a huge fan of muffins. Unfortunately though, sometimes store bought muffins end up being loaded with sugar, fat, and an absurd amount of calories. I remember the first time I found out that many muffins have more calories than a donut!
Luckily baking at home is a huge life saver. You can control the ingredients that go into the foods you eat, and make delicious and healthy treats. This recipe is for the best healthy raspberry muffins. I know that’s a tall claim, but these muffins have been tested to perfection. They’re filled with wholesome natural ingredients like oats, buckwheat, and coconut oil. They are also dairy-free, gluten-free, dairy-free, refined-sugar free, and can easily be made vegan with flax-eggs. Most importantly, these healthy raspberry muffins are loaded with chocolatey goodness. Because who doesn’t want an excuse to eat chocolate for breakfast?
The Best Healthy Raspberry Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins
- Category: Breakfast/Snack
- Method: Bake
- Cuisine: American
Description
The Best Healthy Raspberry Muffins
Ingredients
- 3/4 cup gluten-free oats
- 3/4 cup gluten-free oat bran
- 1/2 cup buckwheat flour
- 1/2 tsp xantham gum
- 1/4 cup coconut sugar
- 1/4 cup erythritol (*or other sweetener, or another 1/4 cup coconut sugar)
- zest of 1 lemon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs (*or flax eggs)
- 1 cup almond mik
- 1/4 cupcoconut oil, melted and cooled off a bit.
- 1/4 cup maple syrup or honey
- 2 1/2 tsp vanilla extract
- 1 cup rasberries
- 2 big handfuls of chocolate chips (or as many as you like!)
Instructions
- Preheat the oven to 375 degrees, and line a muffin tin with muffin liners.
- In a large bowl, mix together the oats, oat bran, buckwheat flour, xantham gum, coconut sugar, erythritol, lemon zest, salt, baking soda, and baking powder. Stir together and set aside.
- In a separate bowl, mix together the eggs, almond milk, coconut oil, maple syrup, and vanilla extract.
- Pour your wet ingredients into your dry ingredients and mix until incorporated.
- Finally, add your raspberries and chocolate chips and stir.
- Full each muffin tin almost to the top.
- Bake for 16-18 minutes, or until a toothpick comes out clean.
- Let cool and enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 233
- Sugar: 17g
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
*Make sure your coconut oil is not too hot, you don’t want it to cook the eggs.
*If using flax eggs, mix 2 tbsp ground flax with 6 tbsp water, set aside to gel for 5 minutes.
Products I use for this recipe:
These muffins came out really good! Not too sweet, super tasty, and everyone at home loved them. I’ll for sure be making another batch soon.
That chocolate and raspberry combo though >>>>>>>! These muffins look like they belong in a bake shop! Beautiful!
Thank you! They are my favourite new muffin recipe. Raspberry and chocolate is really just a wonderful combination!