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Healthy Spelt Raspberry Muffins

These healthy spelt raspberry muffins are refined-sugar free and naturally sweetened with maple syrup and berries. They taste great for breakfast and you can also eat them as a snack.

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

I like baking muffins on a Saturday morning so that we have something to snack on all weekend long. It’s also nice to have a house filled with the aroma of muffins and coffee on a weekend morning. These muffins taste great when they are still warm so no need to cool them completely before eating.

This recipe is very easy to make and doesn’t require any complicated steps. You can experiment with it by adding different kinds of berries and nuts you have on hand.

I am currently obsessed with baking muffins because I recently bought a new silicon muffin pan and I love it. I absolutely hated it when muffins would stick to my baking pan or to paper liners.

At first, I wasn’t sure about buying a silicon pan because I was concerned about harmful chemicals. So, I did my research and decided to buy a very good quality silicone muffin pan made using European-grade materials. It is safe to use up to 450F, but I would never heat it above 400F.

This is not the silicon bakeware found in a dollar store. This muffin pan was quite expensive! But I am glad I bought it because I now also use it to make no-churn ice cream.

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

If you like baking with spelt flour, try these Spelt Buttermilk Pancakes, this Clean Eating Mango Bread, or these Spelt Oatmeal Cookies.

Close up of the spelt raspberry muffins.

spelt raspberry muffins

Spelt Raspberry Muffins

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

Healthy Spelt Raspberry Muffins. These muffins are naturally sweetened with maple syrup and berries. 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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