These sweet raspberry muffins are a game-changer: They’re made with wholesome ingredients, are incredibly moist and delicious.
Naturally sweetened with applesauce and a touch of maple syrup, these raspberry muffins taste like dessert but you can eat them for breakfast (with some fruit and protein).
The raspberries become extra juicy and burst to give the muffins an almost soufflé-like interior. Chia seeds add a boost of fiber and a surprising crunch.
The secret ingredient that takes this recipe to the next level is mashed sweet potato (you can make it fresh or buy the silky smooth canned version — or use pumpkin puree).
The flavor is undetectable, but it gives the muffins richness and makes them even sweeter and even more irresistible.
Raspberry Muffins With Chia Seeds
Naturally sweetened with applesauce and a touch of maple syrup, these muffins taste like dessert but you can eat them for breakfast (with some fruit and protein).
- 1½ cups whole-wheat flour
- 1 Tbsp. chia seeds
- 2 tsp. baking soda
- ½ tsp. fine sea salt (or Himalayan salt)
- 1 cup mashed sweet potato (or pumpkin puree)
- 1 cup unsweetened applesauce
- 2 large egg whites (¼ cup)
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 cup fresh raspberries
Preheat oven to 375° F.
Prepare 12 muffin cups by lining with muffin papers or coating with spray.
Combine flour, chia seeds, baking soda, and salt in a medium bowl; mix well. Set aside.
Combine sweet potato, applesauce, egg whites, maple syrup, and extract in a medium bowl; whisk to blend.
Add flour mixture to egg mixture; mix until just blended.
Gently fold in raspberries.
Divide batter among prepared muffin cups.
Bake 15 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Raspberry Muffins photos by Kirsten Morningstar