Sugar-Free Raspberry Muffins
Indulge in the natural sweetness of these Sugar-Free Raspberry Muffins, a wholesome treat that's perfect for breakfast, snack time, or dessert. Made with nutrient-rich whole wheat flour, ripe banana, and unsweetened applesauce as natural sweeteners, these muffins are free of added sugar and packed with bold flavors. Fresh raspberries bring a burst of tart juiciness, while a hint of cinnamon adds warmth to each bite. Quick and easy to prepare in under 35 minutes, this recipe uses simple ingredients and a straightforward baking process. These muffins are ideal for those seeking a healthier alternative without compromising on taste, and they’re great for meal prepping or sharing with friends and family. Enjoy guilt-free satisfaction that fits seamlessly into a balanced diet!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large ripe banana
- 0.5 cup milk
- 1 cup fresh raspberries
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper liners or lightly grease the muffin cups.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a large mixing bowl, mash the ripe banana until smooth. Add the unsweetened applesauce, vanilla extract, eggs, and milk. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can make the muffins dense.
Fold in the fresh raspberries gently, being careful not to crush them.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these sugar-free raspberry muffins fresh or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 41.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
