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Soft, warm and delicious Clean Eating Raspberry Muffins. Serve them up with a healthy dollop of butter for a delicious lunchbox treat or after school snack.
I’ve packed a lot of lunch boxes in my day. A LOT. And the one thing that makes this chore so much easier is to have some sort of strategy. It sounds like I’m planning an invasion, but trust me – at pre-cofffee 6.00am – You NEED a lunchbox making strategy.
My Lunchbox Strategy
I’ve got this little plan when it comes to packing lunches. It’s nothing over complicated. I borrowed the idea from my kids kindergarten teacher (15 years ago). It’s made my life a whole lot easier and taken the headache out of school lunches.
Whenever I pack a lunchbox, I divide it into three parts:
- Morning Tea: is always a fruit or vegetable (whole fruit, fruit sald or slices, chopped veggies and dip)
- Lunch: either a sandwich, leftovers, slice or a salad (this one is the latest trending lunchbox salad)
- Afternoon Tea: this is where I add a treat (like these raspberry muffins or Superfood energy bar)
I’ve put together a cheatsheet of ideas (get it here) to show you how easy this is.
More Clean Eating Lunchbox Ideas
Raspebbery Muffins Recipe Notes
These Clean Eating raspberry muffins are easy to make. Muffins don’t need too much TLC as they’re pretty resiliant to most mess ups. My kids can bake these and that is saying something. A couple of notes on the recipe:
- I use 4 tablespoons of maple syrup in this recipe, but if you are using ripe, sweet bananas, then you can drop that down to two tablespoons and the muffins will still taste sweet.
- Einkorn Flour is used for added nutrients. But if you’ prefer, you can use Organic plain white flour or white spelt flour as a substitute.
- I used a medium to large sized Banana and frozen raspberries (or blueberries if you want to change it up) add the extra sweetness.
- If you are using frozen berries, let them thaw a little before adding them to the batter.
- I’ve used yogurt to add some probiotic benefits. You can use either plain or Greek yogurt.
Freezing and Storing your Raspberry Muffins
These muffins keep well for three days in an airtight container. I think they lose their softness after this, but you can reheat in the oven for acouple minutes to freshen up. If you are making a batch to freeze, allow to cool completely before popping them into freezer bags or freezer proof Tupperware.
Thawing your Muffins
Thaw at room temperature or add a frozen muffin to school lunchboxes in the morning, and they are perfectly thawed by morning tea (PLUS they keep the lunch items cool for later).
Clean Eating Raspberry Muffins
- 1/2 cup Coconut Oil melted / softened
- 4 tbsp maple syrup
- 1 Banana mashed
- 1/2 cup Plain Yogurt
- 2 Eggs lightly beaten
- 1 tsp vanilla extract
- 2 ¼ cups plain flour Einkhorn flour or Organic white flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup raspberries fresh or frozen (thawed)
- Preheat oven to 350F / 180C
- Line a 12 hole muffin tray with baking liners (or grease well with olive oil)
- Wet Ingredients: In a large mixing bowl, combine all of your wet ingredients.
- Dry Ingredients: Sieve all the dry ingredients into the bowl with the wet ingredients.Mix in gently with silicone spatula until incorporated.
- Gently stir in Raspberries.
- Spoon batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
- Adding your raspberries at the end means they keep their shape a little better without getting all mooshed up in the batter making process.
- Ovens can vary from home to home. If you know your oven cooks a little hot (or cold), keep an eye on the muffin bake in the last 5 minutes and either shorten cooking time or add a few minutes if needed. Muffins should feel spongy and spring back to touch once cooked.
- Best served slightly warm with a little butter on the day they're baked.
- Freezer friendly