The here presented easy raspberry muffin recipe is clean, fiber-rich and gluten-free. With this vegetarian treat, you can indulge wisely without feeling guilty.
I'll be honest… I've never planned to publish any muffin or cake recipes on leanjumpstart.com. Most yummy muffin recipes I know are real sugar, starches, and fat bombs…The following gluten-free raspberry muffins, however, are different and support perfectly my 80/20 clean eating approach.
No starches, no sugar, just a bit of honey or maple syrup make this vegetarian recipe a winner not only for people who are sensitive to sugar and starches. On top of that, you reap the health benefits of the fiber in raspberries. Most fat is healthy fat from almonds combined with a bit of coconut oil. And still in the context of weight loss – fat is fat – so please don't go overboard with it!
Bring raspberry muffins with you
Are the next party around the corner and you have no idea how to survive it without gaining weight? Offer instead to bring muffins with you as a goodwill gesture. Your homemade easy raspberry muffins make sure that you can have a wholesome treat too.Print
Easy raspberry muffin recipe
a yummy fiber-loaded treat
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- 10.5 oz./300 gram almond meal
- 2 teaspoons (gluten-free) baking powder
- 4 eggs
- 7 oz./200 gram raspberries
- 4 tablespoons honey or pure maple syrup
- 4 tablespoons cold pressed coconut oil
- some ginger grated
- Mix almond meal and baking powder in a large bowl
- Add oil, eggs, ginger and honey or maple syrup
- Fold in the raspberries last
- Spoon into paper-lined muffin tins
- Preheat Oven to to 350 F/180 °C
- Bake until golden and cooked (ca. 35 minutes)
- Additional Tip: You may also use frozen raspberries, but make sure to thaw them one hour before to remove excess water.
- Serving Size: 12
Why I don't use baking soda
The cleaner leavening agent for this recipe would be baking soda. But luckily as an 80/20 percent clean eater, I don't need to complicate things. Baking soda will cause the muffin batter to fail to rise and to taste bitter. It is better used for cookies.
Worth the time Investment
Usually, the fiber-rich, clean eating recipes on leanjumpstart.com are ready within 30 minutes or less to save you as much time as possible. This time limit seldom works with muffins or cakes that have to be baked. But I promise you the preparation is quite easy and the bit of extra baking time is really worth it.
Yummy blueberry variation
A yummy variation is to replace the raspberries for blueberries and spice it up with cinnamon instead of ginger.
Clean Eating Treats: Integral part of 52 Chef Habits
Did you know that an integral part of my 52 Chef Habits Ecourse is smart strategies to indulge wisely, featuring yummy clean eating recipes for the sweet tooth that are quick and easy? Click here to learn more!
16 thoughts on “Easy raspberry muffin recipe – a healthy party food loaded with fiber”
Do you think I can use Brown Rice Flour instead of Almond meal?
I never did so I can’t really give you an advice.
But I think I’d risk it. Please let me know how you liked it.
How many carbs per muffin?
sorry for my late reply.
You wanted to know how many carbs per muffin:
Total carbohydrates per muffin: 14.0 g
Total fat per serving: 20.2 g
Total protein per muffin: 8.0 g
Total calories per serving: 254.3
Dumb question, I don’t have gluten free baking powder, will it mess up anything if I use regular?
regular baking powder is perfect!
Ok, I have a silly question as I’m not a baker and I’m learning.
What do you mean by 300 gr of Almond meal and 200 gr of raspberries?
Sorry Trudy, this is my fault and I will correct it in the recipe ASAP.
For your information: gr. is the abbreviation for gram.
300 gr = 10.5 oz. of Almond meal
200 gr = 7 oz of. raspberries
What temperature do you set the oven on and do you preheat the oven?
thank you for your question, I’ve added the answer to the recipe above:
Preheat Oven to to 350 F/180 °C
Bake until golden and cooked (approx. 35 minutes)
I did enjoy them! Thank you.
thank you for your kind feedback,
I’m glad that you enjoyed the raspberry muffins:)
Can I use frozen raspberries?
you can but I don’t recommend frozen raspberries as they might make the dough too wet.
Please make sure to thaw them in time to remove excess water.
These raspberry muffins look delicious! I can’t wait to try them!
thank you Jan! They not only look delicious but have a great taste too;)
Just hurry up with trying them, the raspberry season, at least here in Germany is almost over…
Preparing them with fresh raspberries is always the better option.
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