Clean Eating Raspberry Muffins that can be enjoyed anytime. Packed with nutrient rich Real food Ingredients and only 2 tablespoons of honey in the entire batch!
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Clean Eating Raspberry Muffins
We have this local cafe in our tiny little town. It’s only open three days a week and the menu is really limited. It’s run by an elderly Dutch couple and the food is amazing! Everything is cooked from scratch with fresh local produce. No matter what you choose to eat off the menu, you know it’s going to be a Winner. Anyways…. the end of this little story is this …. the cafe serves these amazing Raspberry and White chocolate muffins. They are incredibly delicious but unfortunately more of a treat food as I’m scared to ask how much sugar is in each one.
I decided to recreate them in my own kitchen by putting a Clean Eating spin on the recipe.
- I reduced the sugar to only two tablespoons of honey in the entire batch (for Real!)
- Einkorn Flour is used for added nutrients
- Banana and frozen raspberries (or blueberries if you want to change it up) add the extra sweetness
- Yogurt in place of regular milk
- And chopped Macadamia Nuts to replace the White Choc Chips (but on a side note: Add white choc chips if you want. Life is too short not to enjoy the odd treat now and again :))
The Secret Trick I use to get Fluffy Muffins Every Time
I’ve started adding this step to all my muffin bakes and it is a game changer if you want a good spongy muffin result.
The secret is to activate the baking soda before you add it to the muffin batter. I do this by melting the honey and butter together in a saucepan until just melted (not too hot). Then I remove from the heat and stir in my baking soda. The mix will foam up in a couple of seconds.
Not only does this make my muffin deliciously soft and spongy, but it also ensures that there is none of that metallic baking soda taste that you can sometimes get in baking when the baking soda doesn’t activate properly. Nobody likes a metallic tasting muffin.
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).
Get The Recipe
Clean Eating Raspberry Muffins
- Prep Time: 8min
- Cook Time: 20 min
- Total Time: 28 minutes
- Yield: 10 1x
Print Recipe
Pin RecipeDescription
A soft and spongy wholesome muffin that’s packed with goodness for an ANYTIME treat!
Ingredients
MELT MIX:
100g butter
2 Tablespoons honey
1 teaspoon baking soda
WET MIX:
1 x medium banana, mashed
1/2 cup plain (or greek) yogurt
2 Eggs, lightly beaten
1 teaspoon vanilla extract
DRY MIX
2 x Cups plain flour, sieved (I use Einkorn Flour)
1 Teaspoon baking Powder
EXTRAS
1 cup frozen (or fresh raspberries)
1/4 cup chopped macadamia nuts
Instructions
Preheat your oven to 350F / 180C
Grease 10 of the holes in a 12 hole muffin tray (unless of course you have a 10 hole muffin tray)
DRY MIX: In a large mixing bowl, mix together flour and baking powder.
WET MIX: In a DIFFERENT bowl, mix together mashed banana, yogurt, eggs and vanilla.
MELT MIX: In a saucepan, melt butter and honey together until just melted (NOT TOO HOT). Remove from heat and stir in baking soda. The mix will react and go foamy in a couple seconds.
Add Wet mix and melt mix to the Dry Mix. Use a spatula or wooden spoon to mix until combined and smooth.
Once your batter is smooth, stir in the raspberries and macadamias. SEE NOTE 1
Spoon into your muffin tray holes.
Bake for 20 – 25 minutes SEE NOTE 2
Remove from oven and allow to cool in the muffin tray before removing.
Notes
- Adding them 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.
- Category: Muffins
- Cuisine: Clean Eating
Keywords: Clean eating raspberry muffin
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