I don’t usually associate the words “healthy” and “muffins”, but I thought this recipe for Healthy Raspberry Muffins sounded good. Tasty and healthy are never a bad combo, right? The Vegan Roasted Aubergine and Chickpea Curry I just made was both tasty and healthy, so I guess it put me into that mindset. Plus I love raspberries, and I’m almost always in the mood for dessert. Okay, not almost—more like always. So let’s find out if this muffin recipe is a keeper!
These one bowl healthy raspberry muffins are hearty and packed with juicy raspberries. A perfect breakfast or snack for kids and adults, they’re made with tangy yogurt and heart-healthy olive oil, and are refined sugar-free.
A pre-shopping check revealed that I had a few ingredients for these muffins: salt, vanilla extract, rolled oats, baking soda, baking powder, maple syrup, all-purpose flour, and olive oil (not extra virgin—just plain olive oil).
That left a few perishable items to buy, but since my refrigerator is all but dead, I had to get those the day I planned to make my Healthy Raspberry Muffins. The bottom half of my side-by-side’s freezer seems to be refrigerating okay, but I’m not taking the chance. It’s okay to chill canned seltzer, but I’m not trusting it with meat or dairy.
Once I photographed all the ingredients it was time to bake. But that was really the easiest part of this whole post. Muffins are like that, and I need an easy recipe right now.
Like every other muffin recipe I have tried, this one started off with preheating the oven and greasing the muffin tin. I used some canned canola oil I found in my pantry.
The next step was mixing up the wet ingredients. I bought 2 single-serving containers of plain Greek yogurt and used nearly all of them for 3/4 cup. The thick yogurt meant I had to break out my balloon whisk to get a smooth texture when I mixed everything together. Plain yogurt probably would have mixed up more easily.
Next up was adding in the dry ingredients and mixing until just combined. I am always nervous about this part because overmixing is easy to do. But I was careful and mixed only until I didn’t see any more clumps of flour, being careful to scrape the bottom of the bowl.
The last step before pouring the batter into the muffin tin is folding in the raspberries. I used frozen, but they had pretty much thawed by the time I got to this point.
There were also a lot of tiny broken bits of raspberries in the bag. I was worried I wouldn’t get nice chunks of berries in the muffins, but I still did though the bits did turn the batter a little pink.
Lastly, I divided the batter between the 12 spaces in my muffin tin and popped it into the preheated oven for 20 minutes. They didn’t pass the toothpick test, so I had to add another 5 minutes.
I let the muffins cool for about 15 minutes before removing them from the pan. Most slid right out, but a few needed a little help. Sliding a butter knife around the edges did the trick, and all the muffins came out whole.
This recipe lists 5 minutes to prep and 20 minutes to cook for a total of 25 minutes. Here’s how my time was spent:
- 10 minutes to prep
- 25 minutes to cook
- 35 minutes total
My prep work wasn’t quite as quick as the time listed, but it felt quick to me. The recipe doesn’t include cooling time, so I didn’t list it above. I let my muffins cool for 15 minutes, and including that would bring the total time to 50 minutes.