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!
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!
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!
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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! Â You can also keep up to date by following me on Pinterest, Instagram, Â Facebook, YouTube, and Twitter.
Print
Healthier Raspberry Almond Muffins
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
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
- 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
- Preheat oven to 400 degrees, and grease a standard size muffin tin.
- In a medium bowl, mix coconut oil and sugar with a wooden spoon or spatula. Add egg, and mix until smooth and creamy.
- Add Greek yogurt, whole milk, and almond extract, and mix until combined.
- In another bowl, mix flour, baking soda, baking powder, and salt.
- Add dry ingredients to the wet ingredients, and stir until combined.
- Fold in raspberries gently.
- Using an ice cream scoop, scoop batter into each muffin well. Sprinkle about 1/2 teaspoon sparkling sugar over the top of each.
- 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.
- 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
Kayley | The Kitchen McCabe says
These look like perfect muffins! I love that shot of the halved muffin…that is just how I like the crumb! It looks so moist and yummy! These will definitely be the next muffins I make!
Julie says
Thanks Kayley!
Karen @ The Food Charlatan says
These look awesome Julie!! I’m willing to try ANYTHING that tastes like your raspberry crumb bars 🙂 totally laughing about your SANDwiches. it’s so true!! it gets everywhere there’s no stopping it at the beach!
Julie says
Thanks Karen!
Valerie | From Valerie's Kitchen says
I love, love, love using Greek yogurt when I bake. These are right up my alley! Enjoy your trip to California. We live in Northern CA but we’ve frequented Southern CA a ton since our boys have gone to school there. It’s always a great trip when we go down.
Julie says
Thanks Valerie, we had so much fun! Boys and the beach are made for each other :0)
Thalia @ butter and brioche says
these definitely take me back to my childhood… love how relatively guilt free they are also. craving a raspberry muffin right now, thanks julie!
Julie says
You’re welcome Thalia!
Consuelo - Honey & Figs says
Prettiest muffins everrr! The crumb is perfect indeed 🙂
Julie says
Thanks Consuelo!
Jessica @ Sweet Menu says
Wow these look so light and fluffy! Love the combination of raspberries and almonds 🙂
Julie says
Thanks Jessica!
Amallia @DesireToEat says
Halo Julie, your raspberry almond muffins looks so delicious. Great pictures too.
Julie says
Oh that’s very sweet of you, thanks!
Sharon says
Hi Julie,
This recipe is amazing! The muffins turned out delicious! Do you think it would work as well with blueberries?
Sharon
Julie says
Glad you love them! Blueberries would be perfect!
Cortney says
I just made these gorgeous muffins with blueberries! They are FABULOUS! My 17 month old is enjoying one right now! Thank you for another great recipe!!!!!!
Shaun says
I don’t have any coconut oil. What can I substitute?
Julie says
Hi Shaun, I have only tested this recipe with coconut oil but I would try vegetable oil or canola oil as a substitute.
Mink says
Thank you for sharing the recipe, I use 1/2 cup of almond flour + 1 cup of whole wheat pastry four instead. Love that you use coconut oil!….which I have a giant can…didn’t know what to do with it. Now I do 🙂 Your muffins look lovely and are nicely photographed.
Stephanie Smith says
You can use coconut oil as a substitute for butter in almost anything. 🙂
Liz says
Can I substitute applesauce for the coconut oil in your recipes
Julie says
I have not tested my recipes with applesauce, so I’m not sure how they would turn out. Let me know how it goes if you try!
Mary Beth says
These sound so good!. Would it be OK to substitute almond milk for the whole milk? And is the coconut oil melted?
Julie says
Mary Beth, yes it is easier to blend the coconut oil when it is in liquid form. I live in Arizona so my coconut oil is always liquid! And I think almond milk should be a good sub for the whole milk. Let me know how you like them!
Mary Beth says
Well, Julie, I used the almond milk alright, but I was trying to get everything done properly and after I had the muffins baking I noticed that the egg was still on the counter! I can only blame it on a senior moment. They are still great tasting although certainly not fluffy , but dense! I will still eat them and will definitely remember to put the egg in next time.
Mary Beth says
Well, I made them this time and remembered to put all the ingredients in and they were delicious. I love the almond and raspberry combo. I will definitely be making these again. I have been trying to find ways to get coconut oil into my diet and these are a great way to do it.! Thanks for sharing.
Julie says
You are very welcome Mary Beth! Glad you gave them another go :0)
Maria says
These are very good! We all love raspberries in my family and healthier is also a good thing! Thanks for another great muffin recipe (loved your pumpkin muffins, made earlier this year.)
Megan Mendoza says
I can’t find sparkling sugar. Do i need it or what can I substitute it for
Julie says
You can just use granulated white sugar :0)
Rachael says
Great recipe, these were delicious! I used skim milk because that’s what I had on hand and I omitted the sparkling sugar because I couldn’t find it. Thanks for sharing!
Julie says
You’re welcome Rachael, glad you liked them!
Hillary says
these look great!! I can’t do dairy, what would you recommend instead of the yogurt?
Julie says
Hillary, I think this recipe could be made without the yogurt but I would have to do some testing to adjust the other ingredients as well. How about this recipe, which uses almond milk? They look amazing! Hope this helps!
http://www.organizeyourselfskinny.com/2015/01/23/raspberry-almond-muffins-silkbloom-lovemysilk/
Kathy says
Hi Julie! I just wanted to say this was a fantastic recipe! Thank you!
Julie says
Wonderful Kathy. Glad you enjoyed!
Kristi says
what could I use in place of the yogurt?
Alisha says
I’m always looking for a good muffin recipe for my son’s snack box and this looks perfect. Will this freeze well?
Julie says
Hi Alisha, I haven’t tried freezing them yet, but I’m not sure why they couldn’t be.
Alisha says
Just made them. Perfection!
Julie says
Great Alisha, thanks for letting me know!
Suzanne says
Hi Julie, I check your blog every day, or mutiple times each day and I love your recipes as well as the photos. Thank you for all of delicious recipes! I made this muffins previously with fresh raspberries and everyone loved it. I am making again today and only have frozen raspberries. Would it be as good as with fresh raspberries? Should I dust raspberries with flour if I use them.
Julie says
Hi Suzanne! Thank you for your kind words. I think dusting the raspberries with flour is a great idea. The muffins may be a little more pink than when you used fresh, but that is pretty too!