Nut-free Honey and Raspberry Muffins

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Do your kids love muffins? These Honey And Raspberry Muffins are a great option (even for fussy eaters).

They are nut free, making them perfect for the lunchbox, while also being ideal for adults as a healthy morning tea.

While muffins aren’t an everyday food, these are high in fibre and contain no added white sugar, making them a much healthier option than a supermarket or café-style muffin.

This recipe comes from the Fussy Kids eBook. Do you have a fussy eater at home? You’ll love The Healthy Mummy Fussy Kids eBook, available from our shop.

Have you heard about the 28 Day Weight Loss Challenge? Each month our weight loss challenges are themed, targeting areas such as budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more. You can find out the theme of next month’s challenge HERE.

Honey And Raspberry Muffins

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Honey And Raspberry Muffins
Honey And Raspberry Muffins
Votes: 216
Rating: 3.31
You:
Rate this recipe!
Course Snacks
Cuisine Muffins
Prep Time 10 mins
Cook Time 22 mins
Servings
muffins
Ingredients
  • Olive oil spray
  • 1.3 cups plain wholemeal flour
  • 1/2 tsp baking powder
  • 1 cup fresh or frozen raspberries
  • 2 free-range eggs
  • 1/4 cup milk
  • 1/4 cup butter melted
  • 2 tbsp honey
  • 1 tsp lemon zest
Course Snacks
Cuisine Muffins
Prep Time 10 mins
Cook Time 22 mins
Servings
muffins
Ingredients
  • Olive oil spray
  • 1.3 cups plain wholemeal flour
  • 1/2 tsp baking powder
  • 1 cup fresh or frozen raspberries
  • 2 free-range eggs
  • 1/4 cup milk
  • 1/4 cup butter melted
  • 2 tbsp honey
  • 1 tsp lemon zest
Honey And Raspberry Muffins
Votes: 216
Rating: 3.31
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C. Lightly spray 6 muffin moulds with cooking oil spray or line with baking paper.
  2. Combine all the dry ingredients in a bowl. Stir through raspberries till all ingredients are well combined.
  3. Lightly whisk the eggs, butter, milk, honey and zest. Add to dry ingredients and stir till just combined (do not over mix, or muffins will be tough).
  4. Divide mixture between muffin moulds and bake for 20-22 minutes until a skewer inserted into the centre comes out clean.
  5. Cool on a wire rack and then store in an airtight container in the fridge.
Recipe Notes

This recipe comes from our Fussy Kids eBook. As with all of our children's recipes, we don't count the calories as we are focused purely on flavour and nutrition.

Fussy Cover

The Healthy Mummy Fussy Kids eBook is available from our shop.

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