These easy, tender and just slightly sweet pink berry muffins are packed with frozen raspberries and made with good-for-you ingredients like almond flour, whole wheat flour, almond butter and ground flax seed. They make a great on-the-go breakfast (or snack) and they are perfect for special occasions like Valentine’s Day, Mother’s Day or a little girl’s birthday – or just to celebrate today. We love to serve them with almond butter, and sometimes, a little drizzle of honey.
It’s no surprise that my kiddos, especially Lucca, love blueberry muffins. As he’s gotten older (he’s 4 now), he’s started to really limit what he’ll eat, unless it’s a very familiar food (pasta, toast, waffles, tofu, plain steamed veggies, etc.). He’s just not very adventurous when it comes to eating, which is normal for his age, but sometimes frustrating. Instead of always offering him those familiar foods all the time, it’s important to switch things up a bit, and expose him to foods with different flavors, textures, ingredients. So, instead of our usual BANANA BLUEBERRY MUFFINS that he loves, we made these raspberry muffins. And we figured, pink raspberry muffins are perfect for upcoming Valentine’s Day. Everybody loves a pretty-in-pink muffin, right?
I used almond butter in this recipe instead of oil or butter, which worked really nicely to add richness, density and nutty flavor to the muffins. Normally, Lucca will only eat peanut butter and won’t touch almond butter, so this was another win in my book for incorporating different foods. Lucca helped make each batch (he mashes the raspberries, mixed the dry ingredients together, sprayed the muffins liners with cooking spray and scooped the pink batter into the muffin tins) and tested them with me. The first couple batches were a flop, but we finally got them just right.
These muffins are naturally colored (and powered!) by raspberries!
These pretty little muffins get their color from frozen raspberries. I thawed a 10-ounce bag of frozen raspberries in the fridge overnight, then add them to the muffin batter, for color, flavor and nutrition. No artifical color needed.
How pretty is this batter?
Can I freeze these pink muffins?
Yes! These raspberry muffins freeze well. So, whatever your family doesn’t eat on day one, place into a freezer bag and pop into the freezer for a later date.
Are these muffins healthy?
Yes! They are packed with good-for-you ingredients that you can feel good about feeding your family, like:
- Almond flour: rich in healthy monounsaturated fats, protein and fiber (we buy Bob’s Red Mill superfine blanched almond flour)
- Whole wheat fiber: rich in fiber, vitamins and minerals
- Almond butter: rich in heart smart monounsaturated fats
- Flax seed: rich in fiber and healthy omega-3 fats
- Raspberries: rich in fiber, Vitamin C and antioxidants (we love Wyman’s red raspberries)
Pair them with nut butter.
Eat these muffins on their own or spread with almond butter (or any nut butter you like). And sometimes we dab on some raspberry jam or a drizzle of honey (Lucca’s favorite).
Here’s how to make these pink Raspberry Muffins:
- 1 cup super fine blanched almond flour
- 1/2 cup organic whole wheat flour
- 1/4 cup organic brown sugar
- 2 tablespoons ground flax seed
- 2 teaspoons baking power
- 3/4 teaspoon salt
- 10 ounce bag frozen raspberries thawed overnight in the refrigerator or on the counter at room temperature for 30-60 minutes
- 1/2 cup milk or soy milk room temperature
- 1/2 cup roasted almond butter unsalted and unsweetened
- 1 egg, beaten
- 2 teaspoons vanilla extract
- Preheat oven to 375. Line a muffin tin with muffin cups and spray with cooking spray.
- In a medium bowl, combine almond flour, whole wheat flour, brown sugar, flax seed, baking powder and salt.
- In a medium bowl, whisk together thawed raspberries (with their juice), milk, almond butter, egg and vanilla until almond butter is incorporated smoothly into mixture. Lightly mash the raspberries as you mix.
- Add wet ingredients to dry ingredients and stir until combined.
- Spoon batter into muffin tins, filling each tin about 3/4 of the way up. Batter should fill 12 muffin tins.
- Bake muffins for 22-25 minutes or until lightly golden brown and a toothpick inserted comes out clean.
PIN these healthy pink Raspberry Muffins for later: