Description
These Mini Healthy Raspberry Muffins are the perfect combination of health and taste. Made with fresh raspberries, rolled oats, and Greek yogurt, these muffins offer a delightful texture and a burst of flavor with every bite. The inclusion of almond flour not only enhances the nutritional profile but also gives these mini muffins a wonderfully soft and moist texture.
Ideal for a quick breakfast, a light snack, or a healthy dessert option, these muffins are easy to make and even easier to love. Whether you’re hosting a brunch, packing a school lunch, or looking for a sweet treat that won’t derail your diet, these raspberry oat mini muffins are sure to impress.
Ingredients
175 g raspberry
150 g rolled oats
125 g Greek yogurt
120 g flour
100 ml milk
80 g maple syrup
50 g almond flour
1 egg
3 tbsp butter, softened
1 tsp baking powder
½ tsp vanilla extract
¼ tsp salt
Topping:
Confectioner’s sugar (optional)
Instructions
Preheat the oven to 200°C (400°F).
In a large bowl, mix the flour, almond flour, rolled oats, and baking powder.
Add the maple syrup, milk, softened butter, Greek yogurt, vanilla extract, and egg to the dry ingredients and mix until homogeneous.
Gently fold in the raspberries, being careful not to overmix.
Spoon the batter into a greased mini muffin tin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven, let cool on a rack, and dust with confectioner’s sugar if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150 Kcal