Raspberry Whole Wheat Muffins (100 Days of Real Food) Recipe

Looking for an easy Raspberry whole wheat muffins (100 days of real food) recipe? Learn how to make Raspberry whole wheat muffins (100 days of real food) using healthy ingredients.


Submitted by shaymac8688

Makes 12 servings



Raspberry whole wheat muffins 1 1/2 cups whole-wheat flour (I used King Arthur?s white whole-wheat flour) 1/2 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 2 eggs 2 tablespoons honey 1 teaspoon pure vanilla extract 1/4 cup oil (I used coconut oil) 3/4 cup orange juice or apple juice About 1 cup of total filling (berries, fruit, nuts, etc. ? see below for details) Muffin/Cupcake liners

Recipe Ingredients for Raspberry whole wheat muffins (100 days of real food)

1 1/2 cup whole wheat flour
1/2 teaspoon sea salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 egg Grade A Large Organic Brown Eggs
2 tablespoons honey
1 teaspoon pure vanilla extract
1/4 cup Coconut Oil
6 oz Organic Orange Juice
1 cup frozen raspberries

Recipe Directions for Raspberry whole wheat muffins (100 days of real food)

  1. Heat oven to 400 degrees F. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together ? do not overmix. Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.

  2. Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn?t already add your filling, sprinkle 1 ? 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:

  3. blueberries

  4. diced strawberries

  5. peeled and diced pears

  6. applesauce

  7. either diced or mashed up bananas and chopped walnuts

  8. raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)

  9. grated carrot and chopped walnuts

  10. orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)

  11. a mix of dried fruit bits

  12. jelly

  13. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 ? 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!

  14. Yield: 12 muffins

Categories

Dessert

Nutrition Facts
Serving Size 68.6g
Amount Per Serving
Calories
149
Calories from Fat
50
% Daily Value*
Total Fat
5.6g
9%
Saturated Fat
4.5g
23%
Trans Fat
0.0g
Cholesterol
36mg
12%
Sodium
90mg
4%
Potassium
155mg
4%
Total Carbohydrates
22.4g
7%
Dietary Fiber
1.4g
6%
Sugars
8.7g
Protein
2.9g
Vitamin A 2% Vitamin C 18%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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