Healthy raspberry muffins
makes
6
“When it comes to fruits, there is nothing more satisfying for me than berries and apples. I love the tartness and vibrance that raspberries provide, not to mention the potassium and omega-3 fatty acids for healthy skin and bones. Apples are a great source of fibre and vitamins C and E. This recipe is a powerhouse of antioxidants, fibre and good fats. These are my favourite muffins to snack on before I go to the gym." – Sergio Perera
Ingredients (10)
- 240g white spelt flour
- 1/2 tsp each ground cinnamon and baking powder
- 1/4 cup (60ml) maple syrup
- 3 large eggs, at room temperature
- 1/2 cup (125ml) extra virgin olive oil
- Finely grated zest and juice of 1 large orange
- 1 tsp vanilla extract
- 125g fresh raspberries (or see notes)
- 80g pumpkin seeds, plus 2 tbs extra, to sprinkle
- 1 (170g) small red apple, coarsely grated
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 160°C/140°C fan-forced. Line a 6-hole 1-cup capacity muffin pan with paper cases. Place all the dry ingredients and 1 tsp salt flakes in a large bowl and mix until well combined.
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2.In another large bowl, whisk the maple syrup, eggs, oil, lemon zest and juice and vanilla until combined. Pour mixture into dry ingredients and stir to combine.
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3.Reserve 12 raspberries, then fold through the remaining fruit and pumpkin seeds.
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4.Spoon batter into prepared muffin pan. Top with reserved raspberries and extra pumpkin seeds. Bake for 35 minutes or until a toothpick or skewer inserted in the centre comes out clean. Serve muffins warm or at room temperature.
Recipe Notes
You can use 1 cup frozen raspberries instead of fresh. Muffins will keep in an airtight container for up to 3 days. Once cool, you can freeze muffins individually wrapped in plastic wrap.
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