These raspberry muffins are bursting with warm, sweet raspberries which pair with a hint of tartness to make your taste buds come alive! The perfect healthy on the go snack or breakfast!
You may remember these muffins from my hiking adventure with Nala last week, despite the random foot injury which has now pretty much healed I’m determined to make hiking a thing in the next month or so. I think I should spend as much time outside as possible, you know, before it gets so hot in Arizona you can fry an egg on the sidewalk. Like this morning, I have a run planned, but I’m feeling sore and just want to skip a day. The one thing that motivates me? The weather will be in the 60’s until around 9 am, come this summer at 5 am it will already be 80 out. GROSS. When that happens, I won’t be running, at least not outside. Even Nala doesn’t want to walk then. I digress, point being I have tons of these muffins made and stored in the freezer for whenever I go hiking these next few weekends.
I made these muffins at least five times. The first time I tried to make them I put 3 teaspoons of baking soda in them and ended up crying over the sink because I was so overwhelmed with all that I had to do. So that time didn’t really count.
Then I made them a few more times because it was hard to get them just right. I really wanted them to be a combination of almond flour and whole wheat pastry flour, but that combo is a little tricky.
For the most part, I usually bake paleo-friendly baked goods, but I wanted to challenge myself to make something totally different. Almond flour adds protein and healthy fat and cuts down the amount of regular flour needed. Well, I don’t have regular flour in my house, I use whole wheat pastry flour which is about as close to all-purpose flour as you can get without being refined. When I finally got a muffin that I LOVED, I calculated out the nutrition facts and found about 20 carbs per muffin.
Higher than what I would normally make, but perfect for a pre or post workout snack, especially hiking! Remember, the more active you are and the closer you are to your goal weight you need more carbs, not less!
I also typically don’t use wheat flour of any kind because Mr. Hungry is sensitive to it. In this case, though, I was totally okay with having a billion muffins in my freezer all for me! (I point this out because I know many of my awesome readers are gluten-free because I make so many gluten-free recipes.
This is one of a handful of recipes that isn’t gluten-free, but if you head to the gluten-free tab you can find so many gluten-free muffins and bread recipes like my hemp-flax muffins, chocolate cranberry bread, pumpkin bread, coconut almond bread, cinnamon raisin bread and more! You could also probably sub a 1:1 gluten-free flour blend in this recipe just fine as well.)
In other news, yesterday went by way to fast. There just weren’t enough hours in the day to get done what I wanted to get done on top of what I had to get done. Can anyone out there relate?
I felt like I was spinning my wheels and going nowhere fast. I mean I was relatively productive I photographed a new recipe, met with a new HH RD client, answered my email, and took Nala on a one hour walk. The day ended with needles in my shoulder and then a mark pro pump hooked up to my shoulder. The good news is, it’s finally feeling better (knock on wood).
Well, technically my day ended with me falling asleep trying to get more done at 8 pm on my computer on the couch. In reality, so many of my days end that way…. Sometimes I wonder how it was in high school and college I used to party all weekend and stay up till midnight studying every night. Then I remember how many naps I took in college. Can we bring those back? Make them a mandatory part of adulting?
[clickToTweet tweet=”I want these #healthy raspberry muffins made with greek yogurt for #breakfast! ” quote=”Well if we can’t have naps at least we can have healthy raspberry muffins! “]
Healthy Raspberry Muffins with Greek Yogurt
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Healthy Raspberry Muffins with Greek Yogurt
- If you are using frozen raspberries then take them out of the freezer to defrost a bit while you throw together your ingredients.
- Preheat oven to 375F. Line a muffin tin with silicone or paper liners. (I still spray my liners with cooking spray.)
- Combine all dry ingredients in a large bowl – whole wheat pastry flour, blanced almond flour, baking powder, cinnamon, and sea salt.
- Combine all wet ingredients in a different large bowl – vanilla, eggs, greek yogurt, honey, almond milk. Whisk until well combined.
- Combine dry ingredients with wet ingredients until well combined but avoid overmixing.
- Fold in (means add in) raspberries until well combined but avoid overmixing so you get whole raspberries and not just red muffins.
- Bake for 20 minutes or until you can insert a wooden toothpick in the center of a muffin and it comes out clean!
- Remove from silicone liners immediately and then let them cool for five minutes on baking rack (if you can wait that long.)
Want more muffins? I’ve got plenty! Check out my recipe index or one of these: