Raspberry Muffins – Healthy Fitness Meals
My kids always get excited when I bake muffins, especially these delicious raspberry muffins. After making cottage cheese blueberry muffins a few weeks ago that they absolutely loved, I decided to switch things up by using Greek yogurt instead of cottage cheese this time.
If you’re mindful of your macros, you can skip the optional sugar glaze without sacrificing flavor. These raspberry muffins are perfect for a healthy breakfast or a satisfying midday snack, making them a versatile choice for any fitness-focused meal plan.
Ingredients needed
Below is a list of ingredients you will need to make these muffins. Full measurements are listed further down in the recipe card.
- All-purpose flour: or you can use any other flour, like oat flour or whole wheat flour.
- Brown sugar: cane or monk fruit sugar works too
- Baking powder, baking soda, and salt
- Eggs
- Vanilla extract
- Coconut oil, or avocado oil
- Lemon, juiced and zest
- Vanilla Greek yogurt
- Fresh raspberries or frozen
- Powdered sugar, or erythritol
- Fresh lemon juice
How to make them
Below is a step-by-step process on how to make these raspberry muffins.
Preheat the oven to 375°F, and prepare a muffin tin pan with muffin liners or grease the pan with non-stick spray.
Step 1: Add the eggs, vanilla, sugar, coconut oil, lemon juice, lemon zest, and yogurt in a large bowl. Whisk to combine and set aside.
Step 2: Add the flour, baking powder, baking soda, and salt to a separate bowl. Mix to combine.
Steps 3 and 4: Powder the flour mixture over the wet mixture. Using a whisk, mix again to combine.
Steps 5 and 6: Add in the raspberries and gently mix them into the batter.
Step 6: Pour the batter equally into the pan and bake for 18-20 minutes or until a toothpick comes out clean.
Step 7: Allow the muffins to cool for 5-10 minutes and then make the glaze if you are using it.
Step 8: To make the glaze, simply mix the powdered sugar with the lemon juice and drizzle over the cooled muffins. Serve and enjoy.
Tips from my kitchen
- Use any flour of choice.
- Swap the raspberries with any other berries like blueberries or strawberries.
- Allow the muffins to cool for 5-10 minutes before handling. They will firm up more.
- The sugar glaze can be optional. I didn’t add glaze when I made the video for these muffins.
- Store them in a container in the fridge for up to 5 days.
Common Questions
You can use Plain yogurt, sour cream, or cottage cheese. You can blend the cottage cheese so you do not visibly see it in the muffins.
Almond flour works, but it will be very moist. You would need some sort of binder. Add a total of 3 eggs if you plan to use almond flour.
Yes. Wrap the muffins well and place them in a freezer-safe container, and freeze for up to 2 months.
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