Nutricious Raspberry Muffins

Whilst camping over this past Labor Day weekend, one of my little nephews posed the question, 

“If you had to eat your body weight in only ONE food over the course of a few short months, what would it be?” 

My immediate thought was, “Raspberries, no doubt.” An instant later I was craving raspberry muffins, but was sadly far, far away from anything remotely like a raspberry muffin. I decided then and there that I’d take matters into my own hands and vowed to make my own as soon as I got home, but with a more health conscious twist than just a ‘breakfast pastry’.

In similar fashion to other past recipes, I love making baked goods with substitutes that carry more nutritional value and may already be in your pantry or fridge.

Honey: Honey is an excellent substitute for refined sugars as it contains both fructose and glucose. These are  simple sugars that your body is more adept at digesting and converting into  energy. It also naturally contains a diverse amount of antioxidants. 

Extra Virgin Olive Oil: Extra virgin olive oil is made through the process of cold pressing olives, without the usage of chemicals or heat. This develops an unrefined oil that not only tastes more flavorful, but also retains its raw natural health benefits and antioxidants. 

Greek Yogurt: Naturally, we’re happy to add in some probiotics where we can, and Greek yogurt also helps keep baked goods moist and dense!

Nutricious Raspberry Muffins

Ingredients:

• 1 3/4 cups white whole wheat flour or traditional whole wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine salt

• 1/3 cup extra-virgin olive oil

• 1/2 cup honey 

• 2 eggs (room temperature recommended)

• 1 cup plain greek yogurt

• 2 tsp vanilla extract

• Zest from 1 medium lemon (about 1/2 tsp)

• 1 1/2 cups frozen raspberries (from a 10 oz bag)

• 1 tbsp golden monkfruit sugar for topping.

Instructions:

1. Preheat oven to 350°F.

2. Prep your muffin pan with liners or with a light oil to prevent sticking.

3. In a large mixing bowl, whisk together the dry ingredients until thoroughly combined.

4. In a medium mixing bowl, whisk together the wet ingredients until blended. Gradually beat in eggs until fully incorporated.

5. Gradually and gently mix the dry ingredients into the wet ingredients. 

6. Gently fold in frozen raspberries.

7. Spoon the batter evenly into the 12 prepared muffin cups.

8. Sprinkle the tops of each muffin with monkfruit sugar.

9. Bake for 22 to 24 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

10. Allow to fully cool and enjoy!

Note: These muffins will stay fresh at room temp for two days, but can be kept up to five if refrigerated.