These fluffy and moist raspberry muffins are prepared with simple ingredients and they are gluten-free, dairy-free, and sugar-free.
Oat and rice are great alternatives to wheat flour, but as they lack gluten, which is a stretchy protein, whipping the egg and using a little extra baking powder helps to give structure to the muffins.
Moreover, these healthy breakfast muffins are prepared with stevia instead of sugar. Stevia is a natural no-calorie sweetener and whenever you use it in baking, you need to compensate for the lack of bulk from the sugar by increasing the amount to eggs and using yogurt. Don’t worry this recipe is already perfectly balanced!
These oat and raspberry muffins have a fresh and tangy flavour thanks to the lemon zest, berries, and thyme and they are perfect as a healthy breakfast choice or as a snack on the go.
And you can indulge in these treats without guilt as they are super healthy, low in saturated fats and sugars. In fact, these skinny raspberry muffins are low in calorie with less than 120 Kcal per muffin.
They’re also made with extra virgin olive oil and soy yogurt instead of butter and they still have a rich and full flavour.
Get started with our easy step-by-step recipe and make sure to check our baking guide first per perfect results!
Note: The default ingredients yield 6 regular muffins of 6,5cm (2.5 inches) and each serving consists of two muffins.
