Apple and raspberry muffins
Whip up a batch of delicious apple and raspberry muffins with this easy recipe! Made with self-raising flour, brown sugar, fresh raspberries, juicy apple, egg, olive oil, and soy milk, these moist and fruity muffins are perfect for breakfast, brunch, or a snack. Enjoy a healthier alternative without compromising on flavor! Ready in just a few simple steps.
- 25 Apr 2025
- Cook time 20 min
- Prep time 20 min
- 10 Servings
- 7 Ingredients
Apple and raspberry muffins are a delicious and healthy alternative to traditional muffins. These muffins are perfect for those who are lactose intolerant or looking to reduce their dairy intake. Packed with fresh apples and raspberries, they offer a delightful combination of tart and sweet flavors. Plus, they are incredibly easy to make with just a few simple ingredients.
Ingredients:
Instructions:
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it with a bit of oil.
- Peel and core the apple, then finely chop it into small pieces. Set aside.
- In a large mixing bowl, combine the self-raising flour and brown sugar. Mix until well combined.
- In a separate bowl, whisk the egg. Add the olive oil and soy milk to the whisked egg and mix until well blended.
- Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Carefully fold in the chopped apple pieces and raspberries into the batter. Gently mix until the fruits are evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your apple and raspberry muffins warm or at room temperature. They make a great breakfast, snack, or dessert!
Tips:
- Use fresh or frozen raspberries for the best flavor and texture.
- Grate the apple with the skin on to retain more nutrients and add extra texture to the muffins.
- Ensure the egg is at room temperature for better mixing and even baking.
- Do not overmix the batter; a few lumps are okay. Overmixing can result in dense muffins.
- Use a toothpick to check for doneness—if it comes out clean, the muffins are ready.
- Allow the muffins to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
These apple and raspberry muffins are a delightful treat that's easy to prepare and perfect for any time of the day. Whether you're enjoying them as a quick breakfast, a snack, or a light dessert, they are sure to satisfy your sweet tooth without the need for dairy. Enjoy them fresh out of the oven or store them for later—either way, they're bound to be a hit!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 2.97g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 1.32g | 3% |
| Sugar 13g | 13% |
| Fat | |
| Fat 13g | 15% |
| Saturated 1.91g | 6% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 22mg | 4% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 2.70mg | 3% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 1.34ug | 1% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.48mg | 4% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 90mg | 3% |
| Selenium, Se 4.94ug | 9% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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