Healthy raspberry muffins anyone? yep! NO processed ingredients or refined sugar here.
If you are looking for healthy muffins for your kids those healthy raspberry muffins with whole wheat flour are the best baby led weaning recipe ever. Made with only 5 ingredients, totally refined sugar free, nut free. A delicious healthy raspberry muffins recipe that all the family crave for!
Healthy Raspberry Muffins: easy mini muffins for Toddlers
This weekend I am going on a family trip to the mountain. I prepared this quick batch of healthy Raspberry Muffins for my 17 months baby girl as a ‘on-the-go snack’. They are really easy to make – all you need is 5 ingredients. Their small size makes them super quick to bake – only 15 minutes for a batch of 24 mini muffins. Yeah! All you need is wholemeal flour, egg and milk and your choice of berries. I used frozen raspberry because it is winter here but fresh raspberry works well too. If you are not very into raspberry you can try my healthy whole wheat banana muffins recipe instead.
Feel free to flavor those healthy raspberry muffins with ground cinnamon and/or vanilla extract. I did add both in my batch and Emma – my 17 months little girl – loves them. It is her below eating the bigger version of this recipe that I made with blueberries. Look at her face she seriously makes me laugh any time she eat those!
The best Clean Eating muffins are those Healthy raspberry muffins with no refined sugar, coconut oil and wholewheat flour.
- 1 3/4 cup wholemeal flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon optional
- 2 eggs
- 1 cup almond milk or milk of your choice
- 1/3 cup virgin coconut oil melted, or vegetable oil of your choice
- 1/2 cup honey or liquid sweetener of your choice
- 1/2 teaspoon vanilla extract optional
- 1 cup frozen raspberry or berries of your choice
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Preheat the oven at 350 F (180 C)
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Spray a 24 holes mini muffin tray with oil. Set aside.
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In a large mixing bowl, combine the wholemeal flour, baking powder and ground cinnamon.
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In another bowl, whisk the eggs with milk, melted coconut oil, honey and vanilla extract.
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Combine the wet ingredients with the dry ingredients. Stir until a muffin batter forms with no lump.
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Stir in the frozen raspberry. Fill in the mini muffin tray with the muffin batter. Fill up to 3/4
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Bake 15 minutes at 350 F (180 C)
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Cool down on a cookie rack.
Storage: store up to 5 days in an airtight container in your pantry.
Berries: you can use any frozen or fresh berries or four choice in this recipe like blueberries, raspberries or a combo of both.
Freezing: freeze the muffins in large zip plastic bag. Defrost 6-7 hours before eating at room temperature. I usually place the frozen muffin in my girl lunchbox in the morning and it is perfectly defrost for her afternoon tea at daycare.
Nutrition Panel is for one mini muffin. This recipe makes 24 mini muffins.
Carine, these look amazing. I’m about to whip some up for my little guy. Can I sub vanilla extract for vanilla paste? Thanks for the recipe!
Hi Heather. Of course vanilla extract is a great option too. My girl also like rose water or orange blossom flower water. Have a nice baking 🙂
Hi Carine, do you not use any self raising flour or is it just wholemeal for these muffins? They look yummy. Thanks
Hi Emily, I did not use self raising flour only wholemeal with 1 tsp of baking powder (baking soda will work well too). Because they are mini size muffins it is raising really well and stay light and moist – also because of the raspberries. I am sure it will be delicious with self raising flour too. But do not add the baking powder in this case. I love wholemeal because it is more nutritive and contains more fibre than plain flour but it is up to you. I hope you try them. Carine. xx.
Can these be frozen??
Hi Mandy, I do froze many of my muffins. The best is to remove them from the freezer at least 2 hours before eating them. Rewarm in the oven for 2 minutes if too cold. Enjoy!
These sound yummy! Looking forward to giving these a go as a birthday cake alternative for our little one. I wanted to check – your recipe says ‘1 cup full cream milk’ – is that the same as 1 cup of milk?
Thanks!
Hi Hannah, My 2 years old always love this recipe. You will need 1 cup + 1/4 cup of full cream milk (or any milk you like). I should probably wrote it 1 1/4 cup full cream milk to be clearer 🙂 Sorry for that! Enjoy! Carine.
What temperature do you bake these at?
Hi Fay,
I baked the muffins at 180C and check every so often with a toothpick if it was cooked through specially with baby muffins trays, the baking time is way faster than in big muffin tray! Enjoy them and see you soon on the blog 🙂 Carine.
Hi Carine, lovely recipe. I want to make this for my daughter but she’s dairy-free. Can I substitute the milk for almond or coconut or another milk type?
Hi Alicia,
I am pretty sure that almond milk will work well ! The batter consistency should be similar to a regular muffin batter so if you see it is slightly too thick gradually add more almond milk 1 tbsp at a time until it reach the right consistency. But you should not have much issue with almond milk 🙂 Let me know how it goes! Enjoy. Carine.
Hi Carine,
I’m keen to make these for my boyfriend and I as snacks, but wanted to make them in a normal sized patty pan. Do you have any suggestions about how long I should bake them for and at what temperature?
Hi Jess, I also make this recipe in normal sized muffin pan. I keep the same oven temperature and insert a toothpick into the centre of the muffin after 15 minutes to check if it is cooked. If sticky, cook 5 more minutes checking each 5 minutes how it goes. Usually it will nto take more than 25-30 minutes of baking for regulat size muffins. I hope you will love them! Enjoy. Carine.
Could you make these with coconut flour for gluten free alternative? Thanks
Hi, I will not replace the wholewheat flour by coconut flour as they ae both very different. Coconut flour contains 45% of fibre, 3 times more than wholewheat flour. It means that if you fully substitute wholewheat flour by coconut flour the recipe will be super dry and you will end up with rock muffins ! Instead I recommend to use brown rice flour it will perfectly substitute wholewheat to make those raspberry muffins 100% gluten free. Enjoy the recipe and thanks for reading me! xoxo Carine.
Could I substitute some of the milk for Greek yoghurt??
Hello! I never tried to swap milk or a part of the milk by yogurt but I am sure it will work. I am not sure if the texture will be the same – might be a bit dryer. Let me know how it goes! Thanks for reading the blog and testing my recipes ! Carine.
Thanks for sharing my recipes! Carine.