Healthy Berry Muffins
Who doesn’t love eating a delicious berry muffin? Perhaps you thought you had to give up muffins to follow a healthy nutrition plan, but you don’t!
This healthy raspberry muffin recipe is made from unprocessed ingredients and can make a satisfying, healthy breakfast. The recipe uses whole wheat flour and maple syrup instead of white sugar. That means these muffins are much healthier than a cafe or store-bought version, which can contain highly-processed ingredients and preservatives.
In this recipe, I’ve used maple syrup as a healthy baking substitute for refined sugar. It contains minerals and antioxidants like manganese and zinc, and it has a lower glycemic index than white sugar. The effect on your blood sugar after eating maple syrup is slower than white sugar.
Try this healthy muffin recipe when you need to satisfy your sweet tooth!
Healthy Raspberry Muffins Recipe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: Makes 12 muffins or 30 mini muffins
Dietary preferences: Vegetarian
- 300g self-raising wholemeal flour or gluten-free flour
- 1 large egg, lightly whisked
- 200ml low-fat milk or dairy-free milk of choice
- 1 tsp vanilla extract
- zest of 1 medium lemon
- 80ml olive oil
- 80ml maple syrup
- 150g frozen raspberries
1. Preheat the oven to 180°C (350°F) and place 12 paper liners in a 12-cup muffin tin. Lightly spray the liners with oil spray.
2. Place the flour in a large mixing bowl and make a well in the centre.
3. In a separate bowl, whisk the egg, milk, vanilla extract, lemon zest, olive oil and maple syrup together until combined.
4. Pour the wet ingredients into the flour well and stir gently to combine. Do not over mix. Gently fold in the raspberries.
5. Spoon the batter evenly between the 12 muffin cups. Bake in the oven for 12-15 minutes or until a skewer inserted into the centre of the muffin comes out clean.
6. Leave to cool for 5 minutes in the muffin tray before turning out onto a wire rack to cool completely. Enjoy!
Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
When you buy maple syrup to use in this recipe, make sure that you read the label! Look for pure maple syrup rather than a maple-flavoured syrup which can be full of refined sugar or high-fructose corn syrup.
Many of my healthy recipes use fruit or other natural sugar alternatives like honey or dates to replace refined sugar. You can still enjoy the foods that you love with these healthy recipes!
Enjoy these healthy berry muffins at any time of day!
These muffins are so versatile — you can use them as an on-the-go breakfast or for a healthy and satisfying snack. They are great just as they are, or sliced and spread with tahini or almond butter.
You might decide to make ‘mini muffins’ as a smaller treat for yourself, or if you have young children, mini muffins make a great lunchbox snack.
To use these muffins for dessert, you could heat them and serve with fresh berries and Raspberry And Banana Nice Cream.
Check out some of my other healthy muffin recipes too — these Ultimate Coffee Muffins will help you to beat the afternoon slump!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.