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!
- 3 Tbsp room temp butter (or coconut oil, or vegan margarine, or oil)
- 2 eggs
- ½ cup dry or liquid sweetener (eg. sugar, brown sugar, stevia for baking,) I used coconut palm sugar
- ⅔ cup non-fat greek yogurt (use coconut yogurt for dairy-free)
- 1 tsp orange zest
- ⅓ cup orange juice (juice of 1 large orange)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ cup oat flour (just blend up oats in your blender or food processor)
- 1 cup frozen raspberries
- Preheat your oven to 350 degrees.
- In a large bowl mix together all the wet ingredients & sweetener (butter through to orange juice).
- Add in the oat flour, baking powder, baking soda and salt. Mix until combined.
- Fold in the frozen raspberries.
- Spray your muffin tin our use muffin cups to line your muffin pan.
- Bake at 350 degrees for 17-19 minutes. Mine took 18 minutes.