Description
Delightful mini healthy raspberry muffins dance with wholesome ingredients, offering a guilt-free breakfast or snack. Nutritious oats, fresh raspberries, and natural sweeteners combine to create a treat you can enjoy without compromise.
Ingredients
Scale
- 1 egg
- 125 g (4.4 oz) Greek yogurt
- 150 g (5.3 oz) rolled oats
- 120 g (4.2 oz) flour
- 50 g (1.8 oz) almond flour
- 175 g (6.2 oz) raspberry
- 80 g (2.8 oz) maple syrup
- 100 ml (3.4 fl oz) milk
- 3 tbsps butter, softened
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
- Confectioner’s sugar (optional)
Instructions
- Preparation: Preheat the oven to 200°C (400°F), setting up a precise baking environment for optimal muffin creation.
- Dry Mixture: In a large mixing bowl, thoroughly blend wheat flour, almond flour, rolled oats, and baking powder, ensuring a consistent dry base.
- Wet Integration: Amalgamate maple syrup, whole milk, softened unsalted butter, Greek yogurt, vanilla extract, and egg into the dry ingredients, whisking until a smooth, lump-free batter emerges.
- Raspberry Infusion: Gently fold fresh raspberries into the mixture, distributing them carefully to maintain their structural integrity.
- Muffin Tin Preparation: Lightly grease mini muffin tin with butter or cooking spray, preventing potential adhesion.
- Baking Process: Fill each muffin cavity three-quarters full with batter, then place in the preheated oven for 18-20 minutes, watching for a golden-brown exterior and testing doneness with a toothpick.
- Cooling and Finishing: Remove from oven, transfer to a wire rack for cooling, and optionally dust with a delicate layer of confectioner’s sugar for an elegant presentation.
Notes
- Prep Like a Pro: Measure ingredients precisely and have them at room temperature for smoother mixing and better texture.
- Fruit Folding Technique: Handle raspberries gently to prevent bruising, ensuring whole berries remain intact throughout the muffin batter.
- Toothpick Test Master: Insert a clean toothpick into the muffin’s center – if it comes out clean or with minimal crumbs, your muffins are perfectly baked.
- Storage Savvy: Store cooled muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 1 month to maintain freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 155
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg