Healthy raspberry muffins anyone? yep! NO processed ingredients or refined sugar here.
Healthy Raspberry Muffins: easy mini muffins for Toddlers
This weekend I am going on a family trip to the mountain. I prepared lots of muffins to eat in the car and this quick batch of healthy Raspberry Muffins are perfect 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. 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! I can’t wait to be in the car and indulge on those muffins – I also made a batch of healthy chocolate banana muffins for me and my husband ! I love chocolate but I am trying to keep Emma away from it before she turns 2.
See you soon on the blog! Have a great day.
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
Preheat the oven at 350 F (180 C)
Spray a 24 holes mini muffin tray with oil. Set aside.
In a large mixing bowl, combine the wholemeal flour, baking powder and ground cinnamon.
In another bowl, whisk the eggs with milk, melted coconut oil, honey and vanilla extract.
Combine the wet ingredients with the dry ingredients. Stir until a muffin batter forms with no lump.
Stir in the frozen raspberry. Fill in the mini muffin tray with the muffin batter. Fill up to 3/4
Bake 15 minutes at 350 F (180 C)
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.
Gluten free alternative: you can make those gluten free, replace the 1 3/4 cup of wholewheat flour by 1 3/4 cup brown rice flour + 1/4 cup buckwheat flour.
Nutrition Panel is for one mini muffin. This recipe makes 24 mini muffins.