Whip up a batch of these Greek Yogurt Raspberry Muffins for easy breakfasts and school lunch boxes! They are sweetened with honey and made with 100% whole wheat flour for an extra healthy kick.
It is no secret that I love a good muffin.
But I’ve been getting lots of requests for refined sugar free and 100% whole wheat muffins from back to school planning moms – and these Greek Yogurt Raspberry Muffins are just perfect for this!
They are adapted from my Greek Yogurt Blueberry Muffins, which are just as good but do use a little sugar.
How to Make Healthy Raspberry Muffins:
Wait a minute – can you really bake with Greek Yogurt?
Yes, you can!
Greek yogurt is awesome in healthy baked goods, because it keeps them moist and adds a bit of protein.
You won’t be able to taste it much, but it helps to make a really delicious muffin.
And you’re only using honey as a sweetener?
Yes, that’s right!
No refined sugar is in this recipe, only honey.
This means you’ll want to watch the muffins closely so they don’t burn – honey baked goods are more sensitive to heat.
Can you use frozen raspberries in muffins?
You sure can!
In fact, I greatly prefer using frozen berries when I bake.
Fresh ones are jus too good to be eaten straight from the garden 😉
There’s no need to defrost frozen berries before adding them to the muffin batter.
How thick should muffin batter be?
This muffin batter is fairly thick to support the weight of the berries.
But it shouldn’t be too thick and paste-like.
If you’re concerned yours might be too thick, just add a few tablespoons of milk and gently fold it in a few times.
Can you freeze these raspberry muffins?
Most definitely! I almost always have a few batches of muffins in my freezer.
Simply place them in a freezer friendly container, label them with the name and use-by date (freeze for up to 3 months).
To defrost, place the muffins on a rack on the counter for 30-60 minutes.
Greek Yogurt Raspberry Muffins
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup buttermilk
- ⅓ cup honey
- 8 ounces Greek yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen raspberries tossed in 2 tablespoons flour
- Prep: Preheat the oven to 360°F and line a greased 12 cup muffin pan with muffin liners.
- Combine dry ingredients: Add all dry ingredients to a large bowl and mix very well.
- Combine wet ingredients: Add all wet ingredients to a separate bowl or measuring jug and whisk them together very well, until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Fold JUST until combined, do not overmix! Add the floured raspberries to the muffin batter and fold 2-3 times to just combine.
- Scoop into muffin pan: Evenly divide the muffin batter between the muffin cups. I like scooping the batter with a cookie scoop – totally mess free!
- Bake: Bake the muffins at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool: Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.