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These delicious Raspberry Muffins are bursting with fresh raspberries and decadent chocolate. They are soft and fluffy without any added sugar, just zero-calorie maple syrup and Greek yogurt.
These healthy raspberry muffins have added protein from Greek yogurt and eggs, plus the whole wheat flour is a great source of fiber. They don’t have enough protein to make a meal, but they’re a great snack or a breakfast addition. If you love fresh berries, you’ll love these muffins!
If you like raspberry dessert recipes, you will love my Raspberry Brownies and Raspberry Oatmeal Cookies!
Why You’ll Love This Recipe
- Low Calorie, Low Fat: These muffins have just 168 calories. Bakery muffins are 300 or more calories each. These healthy raspberry muffins are also lower fat and have lower sugar content.
- Soft, Moist Muffins: These homemade raspberry muffins are so soft and moist. The Greek yogurt and olive oil add so much moisture without making them overly wet.
- Bold Fruity Flavor: Raspberries are tart and sweet, so they add a lot of flavor to the muffins, whether you eat fresh or frozen berries.
- Great for a Snack or Breakfast: These sweet berry muffins are a perfect snack, sweet treat, or addition to your breakfast.
Table of Contents
Ingredients
- White Whole Wheat Flour: This flour has all the high fiber and nutrients of regular whole wheat flour without the darker color.
- Zero Sugar Maple Syrup: These muffins are fairly low in calories because the sweetener doesn’t add any. If you can’t find zero-sugar maple syrup, you can use regular maple syrup or honey.
- Greek Yogurt: Add moisture and protein with low-fat plain Greek yogurt.
- Raspberries: Use fresh or frozen raspberries for all the flavor of the fruit.
- Mini Chocolate Chips: Use miniature chocolate chips, white chocolate, or dark chocolate. I love mini chips because then you get a bit of chocolate in each bite.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make Them Gluten-Free: If you need these muffins to be gluten-free, you can use gluten-free oat flour instead. My strawberry Greek yogurt muffins use oat flour if you want a developed gluten-free recipe.
- Swaps for Dairy-Free Muffins: Swap out the Greek yogurt for a dairy-free Greek yogurt to make these muffins dairy-free.
- Try Other Fruits: You can make these muffins with blackberries, blueberries, or chopped strawberries instead to keep the fresh fruit while changing the flavor.
How to Make Raspberry Muffins
This raspberry muffin recipe is made with simple, wholesome ingredients and is better for you than the average muffin. You’ll need to preheat your oven to 350°F and line the muffin tin with liners or grease the cavities with cooking spray.
- Step 1: Mix Dry Ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Step 2: Mix Wet Ingredients. Combine the oil, maple syrup, eggs, Greek yogurt, vanilla extract, and lemon in a separate bowl.
- Step 3: Combine the Wet and Dry Ingredients. Pour the wet ingredients into the dry ingredients. Gently fold the raspberries and chocolate chips into the batter.
- Step 4: Fill Muffin Tins and Bake. Evenly fill the 12 cavities of the muffin tin with batter. Bake them for 22-25 minutes at 350°F or until the tops are slightly brown. Be sure you can remove a toothpick cleanly from the middle. Let them cool and set for at least 20 minutes. For breakfast on the go, enjoy your raspberry muffins with egg white bites for a bit of protein.
Expert Tips
- Don’t Thaw Frozen Berries: If you use frozen berries, don’t thaw them or they’ll release too much moisture into the batter. Instead, take them straight from the freezer and add them to the batter immediately.
- Measure the Flour Properly: It’s important to measure flour properly when baking. It’s best to spoon flour into the measuring cup instead of packing the flour in, or you’ll use too much.
- Lightly Mix the Batter: Gently stir the berries and chocolate into the batter without overmixing, or the muffins will turn dense and heavy.
- Storing: Keep leftover muffins in an airtight container for up to 5 days. You can also freeze them for 3 months.
Serving Suggestions
These low-calorie raspberry muffins are better than any dense, sugary muffin from the store. They are fresh and delicious with lemon and fresh berries. Enjoy a muffin as an afternoon snack or as part of your breakfast. They are great to grab and eat on the go or pack in a lunch. The whole family will love these!
- If you want to include these muffins as part of your morning meal, be sure to serve them with something packed with protein, like this Spanish Omelette or my Mexican breakfast hash.
- Enjoy a more substantial snack by pairing a muffin with a high-fiber protein smoothie. This is an especially good idea if you’re snacking after the gym!
Raspberry Muffins Recipe FAQs
If your muffins are dense instead of soft and fluffy then you probably overmixed the batter. Be sure to stop mixing once the ingredients are combined to avoid this from happening.
If you thaw your frozen fruit or use too much fruit, it will release a lot of moisture and make your muffins wet.
Flat muffins that don’t rise could be from using an old leavener, like the baking soda or baking powder. Be sure to check the best-by date on your baking ingredients. They may also not rise if the oven isn’t preheated to 350°F before placing the muffins inside, so be sure to preheat your oven before baking.
More Low-Calorie Muffin Recipes
If you tried this Raspberry Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Raspberry Muffins
Ingredients
- 1 ¾ cups White Whole Wheat Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ teaspoon Salt
- ⅓ cup Extra Virgin Olive Oil
- ½ cup Zero Sugar Maple Syrup, or regular maple syrup or honey
- 2 Eggs, room temperature
- 1 cup Greek Yogurt, low fat, plain
- 2 teaspoons Vanilla Extract
- ½ teaspoon Lemon Juice
- ¾ cup Raspberries, or 1 1/2 cups frozen (and thawed)
- ¼ cup Mini Chocolate Chips, dairy free if needed
Instructions
- Preheat oven to 350° F and line a muffin tin with 12 liners or grease the cavities with cooking spray.
- In a large mixing bowl, mix the flour, baking powder, baking soda and salt together.
- In a medium bowl, mix together the oil, maple syrup, eggs, yogurt, vanilla extract and lemon.
- Pour the wet ingredients into the dry ingredients. Then fold the raspberries and chocolate chips into the batter.
- Fill 12 cavities of the muffin tin evenly with the batter.
- Bake 22 to 25 minutes, or until the muffins are slightly browned on top and a toothpick can be inserted clean. Remove from the oven and cool 20 minutes before enjoying.
Video
Notes
- Don’t overmix the batter, or the muffins may turn out heavy and dense. Stop mixing once the ingredients are well mixed, but not beyond that.
- If you use frozen berries, don’t let them thaw. Use them directly out of the freezer.
- Be sure to properly measure your flour. Use the spooning method of adding your flour to the measuring cup with a spoon instead of packing it straight out of the bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My boyfriend would LOVE these! Pinning for later 🙂
Hope he likes the muffins. 🙂
Yum, yum yummm! Your recipes always blow my mind! I’ll have to give these a try since I’ve really been craving muffins lately!
Thanks so much Taca!
Another amazing muffin recipe for me to use! I love these, because I make a basic egg white + oatbran+cinnamon+stevia muffin that can really use spicing up. I do find that including berries means you have to store in the fridge, I once had berry muffins out of the fridge since I packed them on a business trip and I think they got a little moldy – what do you think?
Jill
Latest Post: Spiral into Fit – I Spiralized Every Meal For a Day!
That egg white muffin sounds delicious. I’ll have to try it & to answer you question, yes definitely store them in the fridge. I store all my muffins in the fridge or freezer. They will last much longer.
The pain thing – I have that experience every time something bothers be at all, whether sick, when I was pregnant, injured, whatever. I get so used to the bad feeling I don’t remember ever feeling different until it’s gone. I can’t understand it! When I was pregnant I forgot what it was like NOT to feel nauseous!
Glad you could relate to the pain thing. I’m still fearful of it coming back. This last year’s been a roller coaster of emotions.
Those muffins look great and are such a good grab and go breakfast idea. I am glad you get to spend so much quality time with your mom and that your ankle is healing up ok.
Thanks Mattie, I hope you give them a try!
That would be a big no to the question on dishes! I don’t mind them too much but sometimes it’s just hard to keep up since they need to be done every day. Recipe looks delicious and so glad you are doing well with getting stronger. Enjoy the time with your mom!
I can’t imagine many people like doing dishes. On the other hand, maybe they’d rather do dishes than cook.
Fingers crossed your ankle will be fully healed soon! These muffins sound delicious – raspberry + chocolate always = delicious. 😉
Thanks Carly!
I’m definitely pinning these for later. When is chocolate and raspberries together not a good idea?
They’re meant to go together.
The muffin queen does it again, and we love it of course! I just bought raspberries yesterday actually, I missed them! They taste so good with chocolate chips. Tonight we have a raspberry, chocolate and pear oat crumble, SO excited!!! Thanks so much for linking up with us, LOVE seeing your recipes 🙂 P.s…..have you tried your Runners Connect prize? 🙂
Thanks so much Tina! Raspberries & chocolate are always a win. I haven’t tried RC yet. It’s on my to-do list. 😉
yummy yum I love muffins. So you can easily switch to GF and not change the recipe amount? I usually use WH but might try something else. Glad to hear your ankle is starting to feel better. Thanks for joining us today for Meatless monday
For this, you will be ok to swap with the same amount of GF flour.