Whole Living Daily

Naturally Sweet: Lemon Raspberry Muffins

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I love muffins: they're so comforting and warming. Unfortunately most that I find are butter- and sugar-laden cakes masquerading as a healthy breakfast.

The first time I had a lemon raspberry muffin, I fell in love. The bright, tart flavor of the lemon and sweet berries makes a perfect pair. I was so proud when I crafted a version of the classic that I could feel good about serving my family for breakfast any day of the week. These are moist and flavorful with just the right amount of sweet.

I like to wrap the cooled muffins individually and freeze them. Then I add them to a lunch pack in the morning---they keep the rest of the meal cool as they thaw---and are thawed and ready to eat by the afternoon.

Lemon Raspberry Muffins

Makes 10

1 1/2 cup whole-wheat flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/3 cup water
1 cup unsweetened applesauce
1 tablespoon canola oil
1/2 cup honey
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
2 cups fresh raspberries

1. Preheat oven to 375 F.

2. Combine all the ingredients except raspberries in a large bowl and stir just until combined. Gently fold in the raspberries.

3. Divide mixture evenly in a greased standard muffin tin. (I like to use an ice cream scoop for uniform, mess-free muffins.)

4. Bake for 25-30 minutes, until slightly golden on top. Let cool 10 minutes before removing from tin.

Mary Roslyn began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.

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Comments (12)

  • [...] now writing for one for my favorites- WHOLE LIVING! I love reading their magazine and website. I am happy to be contributing a new column called [...]

  • Thank you so much for this recipe. I am always looking for healthier versions of muffins! I will post when I make these to let you know how they turn out.

  • Thanks for this recipe! I used it as a base and did banana with diced pear and cacao nibs. The batter tasted great and they're in the oven right now. I love how this recipe only uses natural sugar!

  • i made with strawberries instead, but they seemed to go flat when they came out of oven :( and they stuck to the papers too, i think they would've been delicious, dont know how i messed em up. o well!

  • Where is the calorie and other nutritional info?

  • The batter (before adding raspberries) was very wet. My muffins did not set up correctly. Are the wet proportions correct?

  • I made this recipe with 1/4 c. extra sugar and they were amazing! The muffin tins could be filled almost full, since they did not rise very much.

  • Thank you so much for posting this recipe.
    I just made them and they are amazing!
    So much flavor and they came out beautiful!
    I will make these time and time again :)

  • And ps, I didn't use paper liners, I sprayed the
    tins with Pam. Also I filled the cups to the very top
    and the batter made 12 :)

  • These muffins did not work at all. I followed the directions perfectly, but they didn't rise a bit. They were mushy lumps of half-baked muffin when they came out. Granted, they were tasty - I tried a chopped strawberries in place of the raspberries (delicious!). I think they could be a great muffin if some of the ingredients were adjusted so that they rose.

  • [...] will make great lunches for everyone and a dinner tomorrow. I also just finished up making some Whole Wheat Raspberry Lemon Muffins for lunches.  Healthy muffins are my quick go to for lunch treats so no matter what I need to have [...]

  • Wow, I tried this recipe and it turned out just awful. The taste of the batter was ok but I even used a mini cupcake pan knowing that that helps them to bake faster and I wanted small portions... they never baked through. Not even close. The outsides just got browner and the insides stayed mush. Bummer. I'd be willing to try it again if you get all the proportions worked out though!

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