Raspberry Chia Seed Muffins blend the tartness of fresh raspberries with the subtle crunch of chia seeds, creating a delightful texture contrast. The use of whole wheat and coconut flours adds a nutty depth and keeps the recipe gluten-free, appealing to those with dietary restrictions. The sweetness of allulose, a natural sugar alternative, ensures that these muffins are not only indulgent but also suitable for those managing their sugar intake. The muffins emit a comforting, warm aroma as they bake, filling the kitchen with a scent that promises a tasty, guilt-free treat.
Ingredients
Serving Size
- Makes 12 muffins
From Your Pantry
- 1 cup whole wheat flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup allulose
- 1/4 cup chia seeds
- 1/2 cup unsweetened almond milk
Additional Grocery Items Needed
- 1 cup fresh raspberries
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
- In a large bowl, whisk together whole wheat flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, combine allulose, chia seeds, almond milk, eggs, melted coconut oil, and vanilla extract. Mix well until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- Gently fold in the fresh raspberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- For an extra boost of flavor, add a zest of one lemon to the batter. This will enhance the tartness of the raspberries and add a refreshing note.
- If you prefer a sweeter muffin, you can increase the amount of allulose by a few tablespoons without affecting the texture.
- Chia seeds can be replaced with flaxseeds for a different nutritional profile and a slightly nuttier flavor.
Serving Suggestions
Serve these Raspberry Chia Seed Muffins as a delightful breakfast or a wholesome snack. They pair wonderfully with a cup of herbal tea or a cold glass of almond milk. For a more decadent treat, lightly dust the tops with a sprinkle of coconut flour or drizzle with a simple glaze made from coconut cream and allulose.
Nutrition Facts per Serving
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 31mg
- Sodium: 130mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Total Sugars: 2g (Including 0g Added Sugars)
- Protein: 3g
Feel free to share this recipe with friends and family who appreciate healthier alternatives or are looking to reduce their sugar intake. Experiment with different berries like blueberries or blackberries for a twist on this recipe, and enjoy discovering your new favorite combination!
