Low in granulated sugar and high in fibre, these wholesome raspberry muffins are great to have at breakfast, before a workout or as a mid-day snack. Made with fresh raspberries, whole spelt flour, oats, olive oil, Greek yoghurt, mashed banana, coconut (or walnuts) and only 1/3 cup of cane sugar, they are nutritious and simple to make. I often make them for breakfast.
The step-by-step instructions for these tasty muffins are below.
Wholesome Raspberry Muffins
Makes 12 muffins.
Equipment: One 12-cup muffin pan, greased or lined with paper cups or a silicone muffin pan
WET INGREDIENTS
- 1 large ripe spotted banana, mashed *(see notes)
- 1/2 cup (125 gr) natural SKYR or GREEK yoghurt, dairy or plant-based (can sub. with 2 eggs, whisked)
- 1/4 cup (60 ml) olive oil, extra virgin
- 1 teaspoon (tsp) pure vanilla paste or extract
- Add last: 1/4 to 1/3 cup (50-55 gr) Mascabado cane or brown or coconut sugar
- 1 tablespoon apple cider vinegar
DRY INGREDIENT
- 11/4 cup (163 gr) whole spelt flour (farine d’épeautre complet) or whole wheat flour
- 1 cup (120 gr) rolled oats, no sugar/ no additives added
- 1/2 cup (45 gr) desiccated unsweetened coconut or finely chopped walnuts/ pecans
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 11/2 cup fresh or frozen raspberries (200 gr) + a few more for the muffin tops that are bare * (see notes)
* Notes: For banana: Can also use frozen banana defrosted in microwave. With small bananas, add an extra half of one banana to make up. You should have a heaping 1/2 cup mashed banana. For raspberries: If using frozen, do not defrost them in microwave. Add them frozen to the batter.
PROCEDURE
1. Measure and prepare all ingredients.
2. Preheat oven to 190°C or 375°F.
3. In a medium bowl, add the banana and mash with a fork or masher. Add the yoghurt, olive oil, vanilla and apple cider. Whisk until smooth. Add the sugar and whisk until sugar dissolves. Set aside.
4. In a larger mixing bowl, add the flour, oats, coconut (or walnuts), baking powder, soda and salt. Mix well to combine.
5. Pour the wet batter into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Do not over-mix
6. Add the raspberries and gently fold them into the batter (OK if some berries get crushed).
7. Use an ice cream scoop or tablespoon to divide the batter equally among the muffin cups. Smooth out the tops with back of a small spoon. Add a few extra raspberries on the tops that don’t have any.
8. Bake for 20-22 minutes on centre rack in pre-heated oven. I bake mine for 22 min.
9. Allow muffins to cool for 10 minutes in the pan. Then, remove and allow to cool completely on a wired rack. The muffins have to be completely cool before enjoying them.
10. Keep muffins stored in a big covered container with bottom lined with paper towel at room temperature or in refrigerator. I store mine in the refrigerator as they stay fresh much longer.
Enjoy!
Health Continuum 