These are the most delicious, guilt-free muffins which the kids will be begging for in their lunchboxes. Refined sugar-free, dairy-free, gluten-free with a burst of freshness from the raspberries. We love everything about these muffins and we’re sure you will too.
As a baking lover, I never thought I would find a recipe like this which is both healthy and delicious. The key here is that these muffins are effortlessly healthy. They don’t have an odd texture or a strange after-taste. They’re perfect through and through.
This recipe is originally sourced from the Sweet As Honey blog, please see the original recipe here: https://www.sweetashoney.co/healthy-raspberry-muffins-easy/
Let’s get started!
Makes: 12 regular sized muffins or 36 mini muffins
Sweetener/low sugar option: brown rice syrup is a great low-sugar option for young kids and babies. We prefer using maple syrup with this recipe as honey seems to be a little too sweet in our opinion.
Storage: store up to 5 days in an airtight container in your pantry.
Berries: you can use any frozen or fresh berries or four choice in this recipe like blueberries, raspberries or a combo of both. For a cheeky dessert twist, add a square of chocolate with the berries on the top!
Freezing: freeze the muffins in large zip plastic bag. Defrost 6-7 hours before eating at room temperature. The original author usually places the frozen muffin in her daughter’s lunchbox in the morning and it is perfectly defrost for her afternoon tea at daycare.
This is our new favourite recipe and we love it for a morning/afternoon tea snack or a healthier desert. Let us know if you try this recipe, we’d love to hear if you love it as much as we do!
From our home to yours,
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