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clean eating raspberry and macadamia muffins

Clean Eating Raspberry Muffins


  • Author: Carey
  • Prep Time: 8min
  • Cook Time: 20 min
  • Total Time: 28 minutes
  • Yield: 10 1x

Description

A soft and spongy wholesome muffin that’s packed with goodness for an ANYTIME treat!


Scale

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

  1. Adding them at the end means they keep their shape a little better without getting all mooshed up in the batter making process.
  2. 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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