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.
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.
How To Make Healthy Raspberry Muffins
- 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.
- Combine the dry ingredients: Mix the flour, baking powder, baking soda, and salt in a mixing bowl.
- Combine the wet ingredients: Whisk the buttermilk, maple syrup, olive oil, eggs, and vanilla extract to combine in a separate bowl.
- Make the muffin batter: Pour the wet mixture into the dry mixture and mix until smooth.
- Add the raspberries: Add the raspberries to the bowl and gently fold them into the batter, doing your best not to make them burst.
- 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.
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.
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:
- Healthy Mango Bread
- Healthy Savory Muffins
- Healthy Apple Cake
- Oatmeal Spelt Cookies
- Vegan Spelt Crackers
- 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
- If using frozen raspberries, take them out of the freezer before you start mixing the ingredients.
- Preheat the oven to 375F.
- Put the flour, baking powder, baking soda and salt into a mixing bowl. Stir well to combine.
- In another bowl, add the buttermilk, maple syrup, olive oil, eggs and vanilla extract. Whisk to combine.
- Add the wet ingredients to the dry ingredients and mix just until smooth. Make sure to not over-mix.
- Add the raspberries to the batter and carefully fold in trying not to break them.
- 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.
- 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.
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Nutrition InformationYield 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.