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Breakfast Desserts Snacks

Raspberry Muffins

Raspberries aren’t in season right now, but I’ve got a whole chest freezer full of them from our harvest this summer.  We greedily picked every berry we could, hoarding them and prepping them for the freezer, so we could make it through the winter without going through raspberry deprivation.   Well, February is almost over, and I’ve got to figure out what to do with this mass of damn raspberries my favorite fruit (and it really is)!  Jeff’s birthday is coming up…I wonder if he likes Raspberry pie.

Well, the next best thing is a muffin.  After that, raspberry lemonade with vodka, or raspberry mojitos!  We’ve made this muffin recipe a healthy version, so one large muffin is only 266 calories!  So eat your heart out!

Raspberry Muffins

Ingredients:

1 1/2 cup unbleached flour

1 1/2 cup whole wheat flour

1/2 cup sugar

1 pinch of salt

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup coconut oil

1/2 cup water

2 eggs

1 1/2 cups low fat yogurt

1 teaspoon vanilla

1 1/2 cups raspberries, floured

1.  Mix all dry ingredients, except the sugar, in a large mixing bowl.

2.  Melt the coconut oil in the microwave, 30 seconds at a time, and measure out the half cup once it is liquid.  If you measure it in it’s solid state, it won’t be accurate.

3.  Mix the wet ingredients, plus the sugar, in a medium mixing bowl.

4.  Add the wet ingredients into the dry, folding the wet in, careful not to over mix.

5.  Add the raspberries to a medium mixing bowl, and sprinkle with about  1/8 – 1/4 cup flour.  This will help keep the berries from breaking in the batter, as much as possible.  Raspberries are a delicate berry.  Don’t worry if they break, though, because the muffins will still taste good.

6.  Carefully fold the raspberries into the batter.

7.  Line a muffin tin with cupcake liners, and fill the tins with batter.  Fill halfway if you want smaller muffins.  Fill all the way if you want larger muffins.

8.  Bake for 20 minutes at 375.

Raspberry Muffins
Author: Simply Playful Fare
Ingredients
  • 1 1/2 cup unbleached flour
  • 1 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 pinch of salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut oil
  • 1/2 cup water
  • 2 eggs
  • 1 1/2 cups low fat yogurt
  • 1 teaspoon vanilla
  • 1 1/2 cups raspberries, floured
Instructions
  1. Mix all dry ingredients, except the sugar, in a large mixing bowl.
  2. Melt the coconut oil in the microwave, 30 seconds at a time, and measure out the half cup once it is liquid. If you measure it in it’s solid state, it won’t be accurate.
  3. Mix the wet ingredients, plus the sugar, in a medium mixing bowl.
  4. Add the wet ingredients into the dry, folding the wet in, careful not to over mix.
  5. Add the raspberries to a medium mixing bowl, and sprinkle with about 1/8 – 1/4 cup flour. This will help keep the berries from breaking in the batter, as much as possible. Raspberries are a delicate berry. Don’t worry if they break, though, because the muffins will still taste good.
  6. Carefully fold the raspberries into the batter.
  7. Line a muffin tin with cupcake liners, and fill the tins with batter. Fill halfway if you want smaller muffins. Fill all the way if you want larger muffins.
  8. Bake for 20 minutes at 375.
Serving size: 12, 114g Calories: 266 Fat: 10.6g Carbohydrates: 36.9g Protein: 6.1g

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What’s your favorite fruit muffin?  Let us know in the comments section!

By crystal sykes

Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.

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