Snacks for the girls can sometimes be a challenge. If they’re too healthy tasting, I find sometimes they are a miss. The balance is creating something healthy, still has a bit of fat (cause fat = good taste), but using whole ingredients and fruit. These Raspberry Muffins are a perfect match of all of those things. They are gluten-free as they use oat flour, and can easily be made dairy-free with a couple of modifications.

These went soooo fast. My oldest ate 4 within the first 4 hours, and by day 2 there were only 3 left! Now I’m wishing I had done a double batch!  Its great that these are also school-safe as they have no nuts in them. I’m always looking to add things to their lunchboxes that I know they’ll actually eat.

With healthier muffins, I find they are best kept in the fridge as they can spoil after a few days if left at room temperature. They freeze really well, so if you’re not going to be eating all of them right away, I recommend freezing them, and taking them out individually and letting it thaw, or simply pop it in the microwave for 30 seconds. I also find if they start to dry out in the fridge, if you microwave them for 15 seconds they will taste fresh-out-of-the-oven again.

If you have really little ones, you could easily make these into 24 mini-muffins. You’ll just need to adjust the bake time. My guess is they’d take about 10-11 minutes as mini-muffins.  Hope you like these as much as we do!