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  • Aly Marie

Super Fluffy Raspberry Muffins


Super fluffy and moist raspberry muffins! As a kid I LOVED the Tim Hortons fruit explosion muffin, it has this Raspberry Jelly in the middle and mixed berries on the outside and its literally to die for. If your from Canada you know. BUT its also full of sugar, not gluten free, and not ideal for a healthy diet. Which is totally fine to still treat yourself to one every once in a blue moon! I MEAN.. I DO! 

There's also just something about muffins, they are like comfort food, and with the right ingredients, a good comfort food of choice.

 Ive done up a quick easy recipe for you guys, you can store them in the fridge for 5 days and they are totally fine and taste the same at day 5. 

Alrightyyyy, what you need3

  • 2 and 1/4 cups gluten free all-purpose flour 

  • 2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup swerve granulated sugar or another natural sweetener. I sometimes don't even use any sweetener but bananas instead. If you choose to do this, I would recommend another cup of flour and 2 very ripe bananas mashed. Also just note stevia doesn't measure out the same as sugar or other sweeteners. It should tell you on the bag how it compares to sugar. Where Swerve measures the same as sugar

  • 1/2 cup (liquid state) coconut oil 

  • 1 cup canned coconut milk, or regular milk but this really makes this moist 

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 and 1/2 cups (12 oz) fresh or frozen raspberries

What to do:

  1. Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan  REAL GOOD with cooking spray and set aside.

  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.

  3. In a medium bowl, combine the swerve, oil, yogurt, eggs, vanilla extract.. Continue to whisk until you sweetener dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 16 – 20 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack. 

Let me know if you make them and how they are! ENJOYYYY! X

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