Description
Raspberry-packed mini muffins deliver a wholesome breakfast treat with delightful nutrition. Whole wheat flour and fresh raspberries combine for a quick morning delight you’ll savor without guilt.
Ingredients
Scale
Primary Ingredients:
- 175 g (6.2 oz) raspberry
- 150 g (5.3 oz) rolled oats
- 125 g (4.4 oz) Greek yogurt
- 120 g (4.2 oz) flour
- 50 g (1.8 oz) almond flour
Liquid and Fat Ingredients:
- 100 ml (3.4 fl oz) milk
- 80 g (2.8 oz) maple syrup
- 3 tablespoons butter, softened
- 1 egg
Seasoning and Leavening Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- Confectioner’s sugar (optional)
Instructions
- Calibrate the oven temperature to 200°C (400°F), ensuring a precise and consistent heating environment for optimal baking.
- Combine all dry ingredients – wheat flour, almond flour, rolled oats, and baking powder – in a spacious mixing vessel, creating a uniform powdery foundation.
- Introduce liquid and binding components: maple syrup, whole milk, softened unsalted butter, Greek yogurt, pure vanilla extract, and a single fresh egg into the dry mixture.
- Whisk ingredients thoroughly until the batter achieves a smooth, homogeneous consistency without any visible flour pockets.
- Tenderly incorporate fresh raspberries into the mixture, using gentle folding techniques to distribute fruits evenly without crushing or breaking them.
- Grease the mini muffin tin with a light coating of butter or cooking spray to prevent potential sticking.
- Carefully distribute the prepared batter among the muffin compartments, filling each cavity approximately three-quarters full to allow proper rising.
- Position the muffin tin in the preheated oven and bake for 18-20 minutes, monitoring for a golden-brown exterior and checking doneness with a clean toothpick inserted into the center.
- Once baked, extract the muffin tin from the oven and transfer muffins to a wire cooling rack, allowing them to rest and stabilize.
- Optional: Delicately dust the cooled muffins with a light sprinkle of confectioner’s sugar for an elegant, sweet finishing touch.
Notes
- These mini muffins pack a nutritious punch with whole grains, protein-rich Greek yogurt, and antioxidant-loaded fresh raspberries.
- Perfect for meal prep, they stay fresh in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
- Use room temperature ingredients to ensure smooth batter and consistent texture, helping muffins rise evenly.
- Frozen raspberries work great as a substitute, but don’t thaw them to prevent color bleeding into the batter.
- Low-fat milk or plant-based alternatives can replace regular milk without compromising the recipe’s delicate balance.
- Quickly dust with powdered sugar just before serving to maintain the muffins’ crisp top and prevent moisture absorption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg