Healthy raspberry muffins anyone? yep! NO processed ingredients or refined sugar here. Those moist raspberry muffins are made with simple dairy free ingredients including honey and coconut oil. Keep reading for the recipe !
Healthy raspberry muffins : easy + low sugar for kids
Those are the BEST clean eating muffin recipe I ever made ! Another successful tasty clean food recipes for my blog, very much inspired by my wholewheat blueberry muffins recipe. So, 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. They are moist raspberry muffins, easy to eat by toddlers and they contains less than a teaspoon of sugar per muffin !
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All you need to make them are few delicious healthy ingredients :
- Whole wheat flour or a combo of white wheat and wholewheat will work too ! I tested 1 cup whitewheat + 3/4 cup wholewheat, delicious too, slightly less healthy though
- Coconut oil or any liquid vegetable oil you have on hand
- Eggs,
- Honey – I prefer to use brown rice syrup to decrease the sugar amount by 50%
- Almond Milk or any milk you like, I tested cow milk, oat milk all work well
- Frozen of fresh raspberries – I use frozen raspberry in winter but fresh raspberry in summer. If you are not very into raspberry you can replace them by blueberries or strawberries.
Why making baby size raspberry muffins ?
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 baby size healthy Raspberry Muffins are perfect for my 17 months baby girl as a ‘on-the-go snack’.
- Easy to eat by small hands – the baby size is perfect for a mess free snack for kids
- Less baking time – a maximum of 15 minutes for a batch of 36 baby muffins !
- Rise better – wholewheat flour contain lots of fiber that is why it is healthy for you BUT it tends to flatten baked goods. If you bake your muffins in a baby size muffin pan they will be fluffy and moist ! That is my trick !
- Defrost fast – I freeze them all the time in zip bags. Their small baby size makes them fast to defrost. I put them frozen in my kids lunchbox in the morning and 4 hours later they are good to eat!
Recipe post update 24/11/2017 : This recipe has been UNCHANGED FOR 4 YEARS. It is an all time favorite in my house. I simply refresh the post with extra steps-by-steps photography and pictures to guide you through this simple recipe. The first photography I made 4 years ago are still below as a reminder.
Customize them !
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.
I made 36 baby raspberry muffins with this recipe – I used 3 pan of 12 cup Mini Muffin Pan.
Enjoy the recipe. See you soon on the blog!
WATCH THE HEALTHY RASPBERRY MUFFINS VIDEO and make them now !
Healthy raspberry muffins easy clean eating muffins, a moist raspberry muffins, dairy free with coconut oil and honey.
- 1 3/4 cup wholemeal flour or white wholewheat 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) or until golden brown on the sides.
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Cool down few minutes in the tray then transfer to a cookie rack to fully cool down.
Muffin tray size: This recipe makes 36 mini muffins - I am using 3 tray of 12 hole mini muffins - or 12 regular size muffins.
Sweetener/low sugar option: I am using brown rice syrup instead of honey to decrease the amount of sugar in my muffin. A mini muffin will contains only 2g sugar using brown rice syrup - half teaspoon - which is decent for a baby first muffin.
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.
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? Amazing recipe !
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.
Can you use a medium muffin tray with 12 or does it have to be a small tray with 24.
Sure you can! I simply love mini muffin tray because it bakes much faster – abut 15 minutes only! If you are using larger muffin tray expect a longer baking time – about 25 minutes. Enjoy the healthy and tasty muffins! XOXO, Carine.
Made those for my dairy free girl, all the family love them. We added few choc chips too !
Hi, is it ABSOLUTELY necessary to add the baking powder? I don’t have any at home, and I also don’t have self-raising flour. My family doesn’t bake much, so I am surprising them with these! The only part is that I am only 13 years old, and I can’t go to the store alone. So it would be odd if I asked my mom if we could go to the store to get self-raising flour or baking powder at random because we would most likely not be using it much. So, all in all, I was just wondering what you could substitute baking powder or self-raising flour for. I do have regular flour though, so could that work?
They won’t raise without baking powder, so yes it is absolutely necessary in a muffin recipe. Or use baking soda, half the amount. Enjoy the muffins. XOXO Carine.
I’ve made these twice now and each time the batter is very thin and they do not rise like yours. They end up collapsing. All measurements are correct? I even added half a cup more of flour and it was still very thin. Any ideas? My 9 yr old still devoured them and request I make again but I’m not pleased with texture 😨
Hello! It is the first time someone report about this and I personally make those for my kids very often with no issue. What kind of flour are you using? The recipe works perfectly with white flour or spelt flour or wholemeal flour. If you are using wholewheat flour – it is stronger flour higher in fiber the muffin won’t raise as much. Also, I always make mini muffins with this batter, it doesn’t raise as well in larger size. Let me know. I am happy to help! XOXO Carine.
Thanks for sharing my recipes! Carine.