Raspberry Muffins with Chia Seeds

Raspberry Muffins with Chia Seeds

We’ve been taught to believe that muffins are sugar and fat-laden “cheat foods” to be avoided And, if they’re healthy, that they taste like styrofoam, and are to be equally avoided. These sweet raspberry muffins are a game-changer. They are made with wholesome ingredients, are incredibly moist and delicious, and have only 126 calories and 1 gram of fat.

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
5 from 2 votes
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Rasbperry 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).

Course Dessert
Cuisine American
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 12 1 muffin each
Calories 126 kcal
Author Beachbody

Ingredients

  • cups 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

Instructions

  1. Preheat oven to 375° F.

  2. Prepare 12 muffin cups by lining with muffin papers or coating with spray.

  3. Combine flour, chia seeds, baking soda, and salt in a medium bowl; mix well. Set aside.

  4. Combine sweet potato, applesauce, egg whites, maple syrup, and extract in a medium bowl; whisk to blend.

  5. Add flour mixture to egg mixture; mix until just blended.

  6. Gently fold in raspberries.

  7. Divide batter among prepared muffin cups.

  8. Bake 15 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.

  9. Transfer muffins to rack; cool.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Rasbperry Muffins with Chia Seeds
Amount Per Serving (1 muffin)
Calories 126 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 388mg 16%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 13g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
1 Single Serving Snack

P90X3 Portions
1½ Carb

Body Beast Portions
1½ Starch

Portion Fix Containers
½ Purple
1 Yellow

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Raspberry Muffins photos by Kirsten Morningstar