Sounds too good to be true right? Well these raspberry muffins really don’t contain any added sugar. They’re sweetened by fruit and honey and are a low calorie clean option that can replace traditional cake in your household. I’ve replaced half of the flour in traditional cake recipes with oats to get more nutrition in these muffins, as well as cut down the calorie content. I used white self raising flour but you can use any flour along with a little extra baking powder. Whole wheat would be a healthier option. I have not got around to trying a gluten free version of any of the skinny muffin range so if you decide to try this please let me know how it goes! P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
What makes these raspberry muffins healthy?
This skinny muffin recipe offers a guilt-free indulgence without compromising on taste. Using self-raising flour, oats, and minimal baking powder maintains a light texture while reducing unnecessary calories. The incorporation of ripe banana, honey, and fat-free Greek yogurt adds natural sweetness and moisture without relying on excessive fats or sugars. The inclusion of whole raspberries not only enhances flavour but also introduces additional vitamins and antioxidants. With a careful balance of wholesome ingredients, these muffins deliver a satisfying treat that aligns with a health-conscious lifestyle.
Do you have a diet restriction?
These skinny raspberry muffins are:
- Nut Free
- Low Fat
Step 1: Mix your wet and dry ingredients separately
Mix your flour, oats, baking powder and salt into a large mixing bowl and set aside. To replace much of the wet ingredients and sugar in this recipe we will be using fat free natural yogurt. If you’re not worried about calorie content then feel free to use full fat yogurt. You can also use Greek yogurt if you don’t want to use natural, I cant tell the difference anyway! In another bowl, mash your banana along with your yogurt, egg, honey and vanilla. Add your wet ingredients to your dry ingredients and mix well.
Step 2: Flour your raspberries
Now we get to one of my biggest tips when it comes to cake making. Have you ever made a cake with fruit, nuts or choc chips to find that by the time they’ve cooked, everything has sunk down to the bottom of your cake? Well, this is how to fix that all too common conundrum. Grab a spoonful of cornflour (or plain flour works too) and mix this in with your berries, so that every berry has a light, even covering of flour. This stops your berries, or chocolate chips or whatever chunky bits you may be adding to cake batter from falling to the bottom. It will keep them evenly distributed within the batter whilst the cakes rise in the oven.
So now that you’ve floured your berries you can add them into the mix too, safe in the knowledge that they will stay exactly where they are wanted. Spoon your batter into cupcake cases. If your not oil free and you would like to, you can spray your cases with oil to prevent them sticking to the cakes. Although, this is not something I do personally. This batter should make 18 cases, although I have crammed it into 12 before when I’ve not had the time to do 2 separate batches. It still rose fairly well but took an extra 10 minutes to cook. This obviously isn’t an issue if you have room to do 18 cases in one load. I should really invest in a second cupcake tray, shouldn’t I 🤔
Step 3: Bake your skinny raspberry muffins
Bake on 180 for 25-30 minutes until the outside is golden and they have risen to their full potential. Now, similar to brownies, the middle of these cakes doesn’t set properly until they’ve completely cooled down. If your wanting to try these whilst they’re still warm just be aware that the middle will be soft and you wont be able to get it out of the case in one piece (its so good though).
After a couple of hours, once they’ve completely cooled down they should come out of the cupcake case without too much hassle and make the perfect snack for one the go. These also make great breakfasts, they’re healthy, and that makes it totally okay to have raspberry muffins for breakfast! I’m working on a few savoury recipes for these muffins because I think cheese would go so well with this batter! I’ve also made super yummy blueberry and cheese versions of these muffins. These raspberry muffins should be eaten within 2 days or frozen and taken out as required. Due to the high content of fruit and yogurt in this recipe they do not have a long shelf life.
- Fruity Twist:
- Experiment with different berries such as blueberries or strawberries for a diverse flavor profile.
- Nutty Crunch:
- Enhance the muffins’ texture and nutritional value by adding a handful of chopped nuts like almonds or walnuts.
- Chocolate Indulgence:
- For a touch of decadence, incorporate dark chocolate chips or chunks into the batter for a delightful chocolate-raspberry fusion.
Frequently Asked Questions (FAQs)
Can I use frozen raspberries?
Yes, frozen raspberries work well in this recipe. Thaw them slightly before mixing them into the batter to prevent excess moisture.
Can I substitute honey with another sweetener?
Absolutely! Maple syrup or agave nectar can be excellent alternatives to honey, offering different flavour profiles.
Can I make these muffins gluten-free?
Certainly! Substitute the self-raising flour with a gluten-free flour blend to cater to gluten-sensitive preferences.
How should I store these muffins?
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate and warm them before serving.
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