whole wheat raspberry muffins

whole wheat raspberry muffins

A few things I’ve learned from cooking with my kids…

It’s better to make familiar recipes with simple steps and ingredients.

You’ll have some of the best conversations while stirring a batter.

Baked goods hold a certain fascination.

It’s messy…and completely worth it.

Raspberry Muffins

adapted from Nava Atlas’ The Vegetarian Family Cookbook

2 cups whole wheat pastry flour

2 tablespoons ground flaxseeds

2 teaspoons baking powder

1 teaspoon baking soda

1/3 cup granulated sugar or maple sugar, plus extra for topping

1 cup yogurt or applesauce

2 tablespoons butter, melted

1/3 cup milk, dairy or nondairy

1 cup fresh or frozen raspberries (other fruit works too)

Preheat oven to 400 degrees.  Place muffin liners in standard size muffin pan.

In a medium mixing bowl combine dry ingredients; flour, flax, baking powder, baking soda and sugar.  Stir in milk, yogurt and melted butter until batter is smooth and stiff.  Gently fold in berries.

Distribute batter in equal amounts in muffin cups.  Top each muffin with a sprinkling of granulated or maple sugar.  Bake for 15-20 minutes until tops are golden.  Test center with a toothpick to ensure they are baked through.  Transfer to wire rack to cool.  Serve warm or at room temperature.



11 Responses to Raspberry Muffins

  1. These muffins look delicious and the photos are absolutely gorgeous! Baking is one of my favorite activities to do with my boys, looks like you had a great time!

  2. I absolutely love this!

    • Alison says:

      Thanks Melissa! Your tip for baking muffins (time and temp) has changed the way we make them, all for the better.

  3. Aww, I love this. I can’t wait to cook and bake more and more with my kids as they get older :) Your muffins looks delicious and this recipe looks awesome – love the ingredients!

    • Alison says:

      Thanks, Heidi. It’s so fun to have them in the kitchen. The muffins are especially easy to make with them.

  4. I love to see children working in the kitchen and get dirty with flour and butter, you’re a very attentive mother, and I like that xO

  5. Heather says:

    I love this series of photos with your son baking- what a wonderful time it looks like he had!

    • Alison says:

      Thanks Heather. We had fun, he loves to help with baking. Now if I could just get him to love cleaning up too. 😉

  6. Laura says:

    I was searching for a whole wheat raspberry muffin recipe to make with my preschooler this morning, and stumbled upon your site :). I thought this recipe might be too good to be true, with how healthy it is, so although I was a bit skeptical, we tried it. YUM! I don’t buy pastry flour, but I know you can sub 1/2 White Flour and 1/2 Whole Wheat instead. Aiming to still keep it as healthy as possible, I used only 1/2 c. White Flour and 1 1/2 c. Whole Wheat White Flour. I also buy plain fat free yogurt and just mix in Pure Vanilla Extract, and used that. Even though the batter is super thick, the muffins rose and turned out delish! Two minor changes I would make – because where the whole raspberries are baked in the muffin, it ends up a little soggy inside, I would gently mash and then mix in for a more even spread, and I would also add cinnamon/nutmeg. I thought it needed just a touch more flavor. But thank you sooo much – it is unbelievably hard to find an actually “healthy” wheat muffin. Hooray for you! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

This Homemade Life
Designed by Wooden Spoons Kitchen
© 2012 thishomemadelife