Healthy raspberry muffins

Healthy raspberry muffins


So it’s January, and 2016! I’m excited for this year, because in September I will be starting my PGCE, but also terrified, because before I start that PGCE I need to pass my current degree, and that involves writing 8000 words on the lyrics of the Reformation…! But January also tends to inspire people into eating a bit more healthily and doing more exercise, but while I am no help at all with the latter, I have come up with an amazing healthy muffin recipe, which is perfect for breakfast on the go.

These muffins are full of fibre from the wholemeal flour and oats, and are also free from refined sugar, so they are pretty good for you, and pretty yummy!


Healthy raspberry muffins:

  • 200g wholemeal flour
  • 50g oats
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 ripe banana, mashed
  • 100g pureed apple
  • 150g natural yogurt
  • 50g melted coconut oil
  • 2 eggs
  • 4 tbsp. honey
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 100g frozen raspberries

A muffin tin, lined with cases

  • Heat your oven to 180°C
  1.  First put the flour, oats, baking powder, bicarbonate of soda and cinnamon into a bowl and stir till combined.
  2. Put the oil, yogurt, vanilla, honey, eggs, banana and pureed apple into a jug, and whisk well until you have a smooth mixture.
  3. Then tip the wet ingredients into the bowl and whisk the whole lot until combined, but don’t overmix.
  4. Stir in the frozen raspberries, then place spoonfuls of the mixture into the cases, and bake for 25 minutes until the cakes spring back when touched.

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