Wholesome Ingredients, Big Flavor
These delightful raspberry muffins are crafted with your well-being in mind, featuring a blend of whole grain oat flour and nutrient-dense almond flour.
The addition of Greek yogurt not only contributes to their incredible moistness and fluffy texture but also boosts the protein content to approximately 6 grams per muffin. Extra virgin olive oil provides essential healthy fats, while pure maple syrup offers a touch of natural sweetness. A hint of lemon zest cuts through the richness, enhancing the vibrant flavor of the raspberries. This recipe is designed for convenience, coming together in a single mixing bowl and ready to bake in about 30 minutes, yielding a batch of 12 perfectly golden muffins.
Tips for Raspberry Perfection
The recipe specifically calls for frozen raspberries, which maintain their structure beautifully during baking compared to fresh ones that can disintegrate. To ensure an even distribution of fruity goodness and consistent moisture throughout each muffin, it's recommended to give the frozen raspberries a quick chop before folding them into the batter. While fresh raspberries can be used, they might require a slightly longer baking time. The bright, zesty flavor of lemon is a key component, and while both zest and juice were tested, the zest alone provides a noticeable brightness that beautifully complements the berries without overwhelming them. For sweetness, a half cup of maple syrup strikes an ideal balance, offering a satisfying flavor profile that is still considerably lower in sugar than many conventional muffin recipes.
Effortless One-Bowl Method
Creating these muffins is remarkably straightforward, requiring only one mixing bowl from start to finish. Begin by combining all the wet ingredients—Greek yogurt, eggs, maple syrup, olive oil, vanilla extract, and lemon zest—in the bowl and whisking until the mixture is smooth and uniformly colored. Next, add the dry ingredients directly on top: packed almond flour, oat flour, baking soda, and salt. Mix these just until they are incorporated; the batter will be quite thick, which is perfectly normal. Finally, gently fold in the roughly chopped frozen raspberries using a spatula. This simple process minimizes cleanup and ensures a quick preparation time, making these muffins an accessible treat for any day.
Baking and Storage Guide
Once the batter is ready, spoon it into a lined muffin tin, filling each cup almost to the brim for impressive, domed tops. A light sprinkle of raw sugar on top before baking adds a delightful sparkle and a crisp texture, enhancing the overall appeal of these subtly sweet muffins. Bake in a preheated oven at 350°F (175°C) for 24-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are a beautiful golden brown. Allow the muffins to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. For storage, keep them covered on the counter for up to two days, or refrigerate them to maintain their moisture for longer. They also freeze exceptionally well, preserving their delicious texture for future enjoyment.
