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Healthier Raspberry Almond Muffins

July 17, 2014

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Healthier Raspberry Almond Muffin sitting on top of a glass dish with fresh raspberries around it, and a cloth lined bowl full of muffins in the background.

We are taking a little road trip to spend some time on the beach with our family in Southern California this week.  I can’t tell you how nice it is to be outside, and not instantly melt into a puddle of sweat!  When I was little, we used to come here every summer and visit my grandparents, so I’m excited to watch my boys play in the waves, look for seashells, and dig for sand crabs like I used to do.  Maybe even eat a literal SANDwich or two and start a seaweed fight!

Healthier Raspberry Almond Muffins in a cloth lined bowl with a few fresh raspberries.

Before we left, I made these Healthier Raspberry Almond Muffins, and could hardly wait to share them with you.  They remind me of my Raspberry Almond Crumb Bars, which are to die for, but are lightened up just a bit in the form of a muffin with the help of coconut oil and Greek yogurt.   The nice thing about this recipe is that it is super quick to whip up.  You only need a couple of bowls and a wooden spoon.  You don’t even have to break out the mixer, and because these muffins are mixed by hand, the crumb is so tender!

Healthier Raspberry Almond Muffin cut in half, sitting on top of a glass dish with fresh raspberries around it.

I think I already told you about my summer berry obsession, and so of course I had some raspberries that were ready to be used up in the fridge.  The tart berries tucked away in the slightly sweet almond muffins are so perfect!

Healthier Raspberry Almond Muffins in a cloth lined bowl with a few fresh raspberries.

When I don’t top my muffins with a streusel, I like to use a course sparkling sugar.  You can find it at most grocery stores in the baking aisle, or at craft store with the cake decorating supplies.

You may also notice that these muffins start out baking at a high temperature, but only for a few minutes.  This really helps activate the leavening agents right away so they have that perfect muffin dome we all love!

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Healthier Raspberry Almond Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

You’ll love the tart raspberries tucked into a slightly sweet almond muffin, which is lightened up with the help of coconut oil and Greek yogurt!


Ingredients

Scale
  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup whole milk
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries, halved
  • sparkling sugar

Instructions

  1. Preheat oven to 400 degrees, and grease a standard size muffin tin.
  2. In a medium bowl, mix coconut oil and sugar with a wooden spoon or spatula. Add egg, and mix until smooth and creamy.
  3. Add Greek yogurt, whole milk, and almond extract, and mix until combined.
  4. In another bowl, mix flour, baking soda, baking powder, and salt.
  5. Add dry ingredients to the wet ingredients, and stir until combined.
  6. Fold in raspberries gently.
  7. Using an ice cream scoop, scoop batter into each muffin well. Sprinkle about 1/2 teaspoon sparkling sugar over the top of each.
  8. Bake for 3 minutes at 400 (this helps the muffins rise), then turn the oven down to 350 degrees and bake for another 17 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffins cool in the muffin tin for about 10-15 minutes, then twist to remove to a cooling rack.


Nutrition

  • Serving Size: 1 Muffin
  • Calories: 218
  • Sugar: 16g
  • Sodium: 105mg
  • Fat: 10g
  • Saturated Fat: 7.8g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1.1g
  • Protein: 3.5g
  • Cholesterol: 17mg

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Filed Under: Bread, Breakfast, Dessert, Healthy, Quick Breads, Snacks

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Comments

  1. Anne grant says

    June 12, 2016 at 5:51 pm

    Do you know the calorie count of I muffin

    Reply
    • Julie says

      June 13, 2016 at 7:21 am

      I’m sorry Anne, I do not have the nutritional information for my recipes.

      Reply
  2. Stephanie Smith says

    November 18, 2016 at 6:57 am

    I’m sulking right now because I just attempted too many substitutions in this recipe and it came out way wrong. Sigh….that’s what I get for trying to fix something that wasn’t broken! Love your recipe as is! Don’t mess with perfection like I did, people. Just follow the instructions. 😉

    Reply
    • Julie says

      November 18, 2016 at 8:07 am

      Hi Stephanie,
      I can relate! I’m always messing with recipes to see if I can make them just a little better, and sometimes it just makes them flop! I try to tell myself to only change one ingredient at a time, and that does help… Better luck next time my friend :0) Happy Baking!

      Reply
  3. Grace says

    October 13, 2018 at 8:41 am

    These look so yummy! And I have fresh picked RA’s erroes from my neighbor right now. Can I use plain whole milk yogurt instead of Greek?

    Reply
    • Julie says

      October 13, 2018 at 8:48 am

      Yes, that should be just fine! Enjoy.

      Reply
  4. Patricia says

    May 13, 2019 at 8:32 am

    I baked some for breakfast yesterday, my family loves them.

    Reply
  5. Amelia says

    June 30, 2020 at 7:25 pm

    This has been my go-to muffin recipe for a while now…goes great with blueberries as well, and am about to try it with chopped chocolate Lindt balls for choc chips (except the hazelnut ones which I’m halfway through already)! Thanks for a great recipe!!

    Reply
  6. Pam Reeder says

    July 4, 2021 at 3:25 pm

    Hello- can you please share how to store these muffins? In the fridge? Hi here’s just two of f us so a dozen lasts a while. I substituted 1/2 cup almond flour for 1/2 cup of AP flour. Otherwise, no substitutions and they are delish! Thank you for the recipe. Raspberries are my fav!

    Reply
    • Julie says

      July 4, 2021 at 3:44 pm

      You could keep them in the fridge, or you could also freeze half for later. We kept ours at room temp but they were eaten in a couple of days. Glad you are enjoying them. Thank you for making my recipes.

      Reply
      • Pam says

        July 4, 2021 at 6:25 pm

        Thank you for answering so quickly!

        Reply
  7. Lynn says

    February 19, 2025 at 10:31 am

    Can I make them as a loaf instead of muffins? If so, what’s the baking time?

    Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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