Nature’s best raspberry muffins

Breakfast  |  Gluten-free  |  Kid friendly  |  Lunch  |  Snack  |  Vegan  |  Vegetarian  |  


Sweet, tangy, and chock-full of disease fighting properties, fresh raspberries are a no-brainer addition to these healthy, melt-in-your-mouth muffins. Packed with fiber-containing flax and chia seeds, they are an excellent choice for new and expecting mamas, as well as those with picky little appetites. Whip these up at night for an easy on-the-go breakfast in the a.m.


¾ cup rolled oats
¾ cup oat bran
½ cup whole wheat flour
½ tsp chia seeds mixed (gelled with) 1 1/2 tsp water
1/2 cup coconut sugar
zest from 1 lemon
¼ tsp salt
½ tsp baking soda
1 tsp baking powder
2 eggs (or flax eggs)
1 cup unsweetened almond mik (or your choice of milk)
¼ cup coconut oil, in liquid (room temperature) form
¼ cup honey or maple syrup
2½ tsp vanilla extract
1 1/2 cup fresh raspberries



Preperation Time

25 minutes


Preheat oven to 400 degrees, and spray a muffin tin with coconut oil spray or liners.
Mix together the eggs, almond milk, coconut oil, maple syrup, and vanilla extract.
Combine the rest of the ingredients in a separate bowl.
Stir together and set aside.
Pour your wet ingredients into your dry ingredients and mix.
Slowly fold in your raspberries.
Full each muffin tin about 3/4 full.
Bake for 14-15 minutes, or until a toothpick comes out clean.
Remove and let cool on a wire rack. Enjoy!

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