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
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.