These delicious fresh muffins are moist and fluffy that make a perfect accompaniment to any breakfast or brunch.
This muffin is one of my favourite recipes, with the fresh raspberries that add the tartness to each bite, and the muffin is moist and yet dense in texture, that gives these muffins substance.
Helpful Tips:
Spelt flour: when using spelt flour for baking, make sure you purchase the light or white spelt flour. It works well for baked goods and the best substitution for all-purpose flour.
Maple syrup: is a natural sweetness and healthy choice, rather than adding more sugar to the recipe.
Greek yogurt: offers incredible moisture to baked recipes so don’t hesitate to add it to your next recipe.
Healthy Raspberry Lemon Muffins
Ingredients
- 2 cups light spelt flour
- 1/4 cup raw fine sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable/olive oil
- 1/4 cup pure maple syrup
- 2 eggs, room temperature
- 1/2 cup Greek yogurt
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 400°F. Line 12 muffin cups with muffin liners or grease each with coconut oil, or vegetable oil.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt, then blend with a whisk.
- In a medium bowl, combine vegetable oil, maple syrup or honey with a wire whisk. Add eggs and beat well, then add yogurt, vanilla extract, lemon juice and zest.
- Pour the wet ingredients into the dry ingredients just until moistened. Gently fold in raspberries.
- Using an ice cream scoop, divide the batter evenly, filling all 12 muffin cups. Bake for 20-22 minutes, until lightly golden and toothpick comes out clean. Place on a cooling rack. After a few minutes, loosen them from the pan, and then transfer them onto the cooling rack.
- Store the muffins in the refrigerator for 5 days, or freeze them for up to 3 months.
Nutrition
Why is this muffin healthy, you ask? Well, spelt flour is a healthier substitute to all-purpose flour. It is has several essential nutrients, such as iron, magnesium and zinc. It is considered to improve heart health and helps to aid in digestion. It is also helps to maintain a healthy weight. So there are many positive benefits to substituting for spelt flour.
I used maple syrup to lower my refined sugar quantity. Maple syrup is a natural sweetener with many health benefits, such as high in antioxidants and less calories than honey.
Lemon has several health benefits, that includes to aid in digestion, supports weight loss and high in Vitamin C.
Raspberries are high in fiber, vitamins, minerals and antioxidants. They are known to protect against diabetes, cancer, obesity, arthritis and low in calories.
I have noticed over the years when adding lemon to most recipes and in this muffin recipe, it tends to bring out the tangy bold flavour of the raspberries which we all so enjoy with each bite. This recipe is moist and fluffy, and yet it is dense, which doesn’t result in a crumbly muffin.
This Raspberry Lemon Muffin is a lovely light delicious snack for anytime of the day with a cup of tea or coffee.
