Healthy raspberry muffins
Discover a delightful and healthy way to enjoy muffins with this raspberry-infused recipe. Made with self-raising flour, low-fat cottage cheese, and sweetened naturally with honey, these muffins are moist, flavorful, and nutritious. Perfect for breakfast or a guilt-free snack!
- 02 Sep 2025
- Cook time 20 min
- Prep time 10 min
- 10 Servings
- 7 Ingredients
Healthy raspberry muffins are a delicious and nutritious alternative to traditional muffins. By using ingredients like lowfat cottage cheese and honey, this recipe offers a protein boost and natural sweetness while keeping the muffins moist and flavorful. Perfect for breakfast or as a snack, these muffins are sure to become a favorite in your household.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick spray.
- In a large mixing bowl, add 1 cup of self-raising flour.
- If you're using plain flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the flour. Mix well to evenly distribute the raising agents.
- In a separate bowl, combine 1 cup of low-fat cottage cheese, 1/2 cup of honey, and 1/3 cup of melted coconut oil.
- Mix until the ingredients are well combined.
- Add 2 eggs and 2 teaspoons of vanilla extract to the wet mixture, and whisk until smooth and fully integrated.
- Pour the wet mixture into the bowl with the dry ingredients.
- Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold 1 cup of fresh raspberries into the batter. Be careful not to crush the berries too much.
- Evenly distribute the batter into the prepared muffin cups. Fill each cup about 2/3 full.
- Place the muffin pan in the preheated oven.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs clinging to it.
- The tops should be lightly golden.
- Remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
Tips:
- Ensure your eggs are at room temperature before mixing to achieve a smoother batter.
- You can replace coconut oil with melted butter or a different oil if you prefer.
- To prevent raspberries from sinking to the bottom of the muffins, toss them lightly in flour before folding them into the batter.
- For an extra kick of flavor, consider adding a teaspoon of lemon zest to the batter.
- Avoid overmixing the batter to keep the muffins light and fluffy; mix just until the ingredients are combined.
- Store leftover muffins in an airtight container at room temperature for up to two days or freeze them for longer storage.
In just a few easy steps, you can enjoy a batch of raspberry muffins that are both tasty and nutritious. The blend of cottage cheese and honey ensures a moist texture, while the raspberries add a burst of freshness. These muffins are perfect for meal prepping or enjoying fresh out of the oven. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.45g | 4% |
| Sugar 11g | 11% |
| Fat | |
| Fat 9g | 11% |
| Saturated 7g | 23% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 40mg | 7% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 3.99mg | 4% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 1.31ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.53mg | 5% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 88mg | 2% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 44g | - |
| * 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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