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Healthy Raspberry Muffins

Learn how to make Healthy Raspberry Muffins from scratch using this simple and straightforward spelt flour recipe. You’ll love this refined sugar free, healthier version of a muffin flavor classic! Great for breakfast or as an afternoon snack.

Spelt raspberry muffins on white background with whole raspberries around them.

I love kicking off my weekends by baking muffins from scratch so that we have something to snack on all weekend long. It’s also nice to have a house filled with the aroma of homemade muffins and fresh coffee on a weekend morning.

Lately, I’ve been obsessed with these raspberry muffins. They’re perfectly sweetened with maple syrup and juicy raspberries.

The key ingredient in these healthy raspberry muffins is spelt flour. Its airy consistency produces soft, tender muffins. It also adds a touch of sweetness and nutty flavor to baked goods.

Why You’ll Love this Recipe

  • This muffin recipe is refined sugar-free. You’ll use natural maple syrup to make perfectly sweetened raspberry muffins.
  • These muffins are very easy to make. This is an excellent recipe for new bakers.
  • They make a delicious breakfast or snack. Indulge in a raspberry muffin for breakfast with coffee or tea or grab one-on-the-go as a sweet snack.
  • This recipe is flexible. If you are not a fan of raspberries or don’t have them on hand, you can replace them with any berry.

Ingredients You’ll Need

  • Whole Spelt Flour: This is one of my favorite flours to bake with because it’s a type of flour made from the entire grain, so it’s more nutritious. In most baked goods, whole spelt flour can be swapped 1:1 for whole wheat flour.
  • Baking Powder AND Baking Soda: These two ingredients work hand in hand. Baking powder acts as a leavening agent, and baking soda helps tenderize the dough.
  • Salt: Salt enhances the flavors of the ingredients.
  • Buttermilk: Buttermilk adds a delicious tangy flavor and helps make soft, tender muffins.
  • Maple Syrup: These homemade muffins are sweetened with maple syrup. You can also use refined sugar-free sweeteners like honey or date syrup.
  • Olive Oil: Extra virgin olive oil brings richness and density to the muffins. You can also use avocado oil or coconut oil.
  • Eggs: Eggs help strengthen the muffins, add depth, and keep the muffins moist.
  • Vanilla: For the best tasting raspberry muffins, use pure vanilla extract.
  • Raspberries: You can use frozen or fresh raspberries. If you use frozen raspberries, let them sit out at room temperature for a few minutes before adding them to the batter.
  • Chopped Nuts: I like a bit of crunch in my muffins. I used chopped pecans, but feel free to use chopped walnuts, macadamia nuts, or pistachios.

Top view of the spelt muffins and fresh raspberries which are arranged around them.

How To Make Healthy Raspberry Muffins

  1. Prepare for baking: Preheat your oven to 375F. If using frozen raspberries, take them out of the freezer before mixing. Grease a muffin pan and set it aside.
  2. Combine the dry ingredients: Mix the flour, baking powder, baking soda, and salt in a mixing bowl.
  3. Combine the wet ingredients: Whisk the buttermilk, maple syrup, olive oil, eggs, and vanilla extract to combine in a separate bowl.
  4. Make the muffin batter: Pour the wet mixture into the dry mixture and mix until smooth.
  5. Add the raspberries: Add the raspberries to the bowl and gently fold them into the batter, doing your best not to make them burst.
  6. Bake the muffins: Spoon the batter into your prepared muffin tin and top with chopped pecans. Bake in preheated oven until a toothpick inserted in the middle comes out clean. Cool before removing from the pan and transferring to a cooling rack.

Recipe Tips

Coat berries in flour – Dust the berries lightly before folding them into the batter. It will prevent them from sinking to the bottom of the muffins.

Do not overmix – Try your best not to overmix the muffin batter. Overmixed batter can turn out tough and chewy.

Check for doneness – Insert a toothpick in the center of one of the muffins. If it comes out clean, they’re finished.


This healthy raspberry muffin recipe is easy to experiment with. You can use any types of berries or nuts you have on hand. Check out the list below for some upgraded flavors:

  • Lemon Raspberry Muffins – Mix the juice and zest from one lemon into the muffin mixture.
  • Banana Raspberry Muffins – Add mashed overripened banana.
  • Blueberry Raspberry Muffins – Replace half of the raspberries with blueberries.
  • Chocolate Raspberry Muffins – Replace half of the raspberries with chocolate chip.
  • White Chocolate Raspberry Muffins – Replace half of the raspberries with white chocolate chips.

Close up of the spelt raspberry muffins.

Storing & Freezing

Storing: After cooling, store muffins in an airtight container in a cool, dry place for 2 to 3 days.

Freezing: Place cooled leftover muffins in a freezer-safe container or bag and store them in the freezer for 2 to 3 months. You can thaw them at room temperature or in the microwave for 25 to 30 seconds.

Frequently Asked Questions

Are muffins a healthy snack?

It depends on the ingredients. This recipe, in particular, doesn’t have refined sugar like classic muffin recipes. The spelt flour adds nutrients as well.

Can I make egg-free raspberry muffins?

This recipe was tested with eggs, but you should be able to replace regular eggs with flax eggs without a problem.

Can I make muffins with frozen raspberries?

Yes, and they do not need to be completely thawed before baking. When the frozen berries bake, they’ll be bursting with gooey raspberry flavor. Feel free to use any frozen berries to make muffins.

Can I make these muffins with other berries?

Sure! They will taste amazing with blueberries or blackberries. 

More Recipes Made with Spelt Flour:

spelt raspberry muffins

Healthy Raspberry Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These homemade raspberry muffins are naturally sweetened with maple syrup and juicy raspberries. You can experiment with the recipe by adding different kinds of berries and nuts you have on hand.


  • 2 cups whole spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk
  • 1/3 cup maple syrup
  • 2 Tbsp olive oil
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 1/2 cup raspberries
  • 3/4 cup chopped pecans


  1. If using frozen raspberries, take them out of the freezer before you start mixing the ingredients.
  2. Preheat the oven to 375F.
  3. Put the flour, baking powder, baking soda and salt into a mixing bowl. Stir well to combine.
  4. In another bowl, add the buttermilk, maple syrup, olive oil, eggs and vanilla extract. Whisk to combine.
  5. Add the wet ingredients to the dry ingredients and mix just until smooth. Make sure to not over-mix.
  6. Add the raspberries to the batter and carefully fold in trying not to break them.
  7. Spoon the mixture into the prepared muffin pan, dividing evenly. Sprinkle with the chopped pecans. Bake in the preheated oven for about 25 minutes or until risen and golden.
  8. Take the muffin pan out of the oven and let it cool slightly. When cool enough to handle, transfer the muffins to a cooling rack.
Nutrition Information
Yield 12 Serving Size 1 muffin
Amount Per Serving Calories 219Total Fat 9gSaturated Fat 1.3gTrans Fat 0gUnsaturated Fat 7.7gCholesterol 32mgSodium 258.6mgCarbohydrates 30.5gFiber 4.8gSugar 9.5gProtein 6.9g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

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Wednesday 29th of April 2020

I used almond buttermilk, 1 flax eggs, 1 chicken egg, as I am trying to minimize my animal product consumption. I also used walnuts because i didn't have any pecans. Turned out great- thanks!

Maria Ushakova

Wednesday 29th of April 2020

Hi Alisha! I've never heard of almond buttermilk. Will look into that. Thank you for letting me know :)


Monday 21st of October 2019

These look delicious. Have you tried using coconut oil in this recipe?

Thanks, noelle

Maria Ushakova

Monday 21st of October 2019

No, I haven't. But I think it would be just fine.

Deborah wilson

Wednesday 14th of March 2018

Can't wait to try muffins I have been using spelt flour fir so e time trying to stay away from sugar so happy with the mayple syrup I know it's still sugar but seems more natural I just have a regular muffin pan with paper lining should I put oil to keep from sticking any suggestion

Maria Ushakova

Wednesday 14th of March 2018

Hi Deborah! Paper linings are fine. They will stick to the muffins and can be just peeled off before eating. My favorite method is to oil the muffin pan, sprinkle it with flour, and then shake off the excess of flour. There should be a thin film of flour left on the muffin pans. It should help them come out more easily.


Monday 15th of June 2015

These look delicious! I am SO pumped for raspberry season. I'm still getting the hang of baking, still practicing patience with exact measurements. These seem great for a beginner baker!

Maria Ushakova

Wednesday 17th of June 2015

I am not super experienced in baking and sticking to easy basic recipes for now. The tricky part about developing new baking recipes is that if they fail you have to through them out. Other dishes can be usually saved or re-made into something else. If they are not good enough for the blog, at least we can eat them. It's different with baking because who wants to eat muffins that didn't rise?

Marisa Shillam

Friday 8th of May 2015

This looks like a great recipe. I would just like to make a comment on frozen raspberries. Well actually any frozen berries actually. I live in Australia and most of our frozen berries come from overseas where unfortunately some countries grow their food using human feaces (poop). As a result of this a few months ago there was a Hepatitis A outbreak here and a lot of the frozen berries were recalled. The other issue with them is that a lot of them have chemical preservatives sprayed on them which are carcinogenic and banned for use in some parts of Europe. I only mention this because you were concerned about the silocone bake ware. Best to use fresh produce. Preferably organic if you can get it or at least check the country of origin on the box of the berries.

Maria Ushakova

Saturday 9th of May 2015

Hi Marisa! You are absolutely right about checking the country of origin. I always do that. Here in Canada, we get most of our frozen berries from South America and the US. Many people also freeze berries in summer when local fresh berries are available. We also had a recall of frozen berries a few years ago. But most of the recalls we get are of fresh produce, especially lettuce. So, I always try to do my best with the information and resources I have available. Thank you for stopping by my blog! I am so excited to get readers from Australia!

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