Whole Wheat Raspberry Muffins

Looking for a quick on the go snack or breakfast? These Whole Wheat Raspberry Muffins are moist, filling, and berrylicious.

To make these muffins more filling than traditional muffins I used whole wheat flour. The whole wheat flour is packed with more fiber than the traditional flour. The fiber in this whole wheat flour leaves you feeling full longer and is full of nutrients.

To sweeten these muffins I used 1 cup of applesauce and ⅓ cup of agave syrup. The applesauce gives the muffins that moist, fluffy cake like texture while the agave adds a natural sweetness to the muffins. Don’t have agave syrup? Maple syrup works as a great substitute instead of  the agave syrup.

For these Whole Wheat Raspberry Muffins I used frozen raspberries. I usually buy my berries fresh however, when I went to my local grocery store to buy them they had totally ran out of organic raspberries. I decided to walk over to the frozen produce section to see what options they had there. I was so excited to find out that they not only had frozen raspberries but they were half the price as fresh raspberries. So, if you are looking to cut costs on your grocery shopping I would definitely recommend frozen over fresh for muffins. In my opinion they taste as great fresh berries and are half the price!

I also added a scoop of unflavored protein powder to these Whole Wheat Raspberry Muffins batter. With working out I am constantly trying to add additional plant based protein to my diet. By adding a scoop to my muffins not only makes me feel fuller but helps me reach my protein goal for the day. My favorite protein powder to use is Garden of Life Unflavored protein powder. I order it online or get it at my local grocery store.

My favorite time of day to eat these muffins are for breakfast or for a snack. This recipe makes 12 large muffins which I can never eat all in one serving by myself. I like to wrap my leftovers and place them in the freezer for later. When I’m ready to eat them I just place them in the microwave for a minute and they are ready to eat.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Whole Wheat Raspberry Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Looking for a quick on the go snack or breakfast? These Whole Wheat Raspberry Muffins are moist, filling, and berrylicious.

Ingredients

  • 2 cups whole wheat flour
  • ½ Tbsp baking powder
  • 1 tsp salt
  • ⅓ cup agave syrup
  • 1 ½ cup plant milk ( I used almond)
  • 1 cup applesauce
  • ¼ cup oil (I used refined canola)
  • 1 Tbsp vanilla
  • 1 scoop of unflavored protein powder
  • 2 cups raspberries (I used frozen)

Directions

  1. Preheat your oven to 400 degrees fahrenheit. Grease muffin cups or line with paper liners.
  2. In a bowl combine the agave syrup, milk, apple sauce, oil, and vanilla together and mix.
  3. Add the baking powder, salt, protein powder and whisk together. Slowly add the whole wheat flour and whisk together. The batter should be thick but not to thick so that its hard to scoop it. If it is to think add additional milk.
  4. Transfer the raspberries to the bowl and fold into the mixture.
  5. Divide the mixture evenly to your muffin pan (they should be filled almost to the top). Top off each muffin with a couple of raspberries.
  6. Bake for 20 minutes or until cooked all the way through. I like to check to see if my muffins are cooked all the way by testing it with a toothpick.
  7. Let cool before eating for at least 10 minutes. Leftovers will last wrapped up for a couple days or in the freezer for 1 month.
Make it Your Own

  • If you don’t want to add protein powder, they taste as wonderful without it. Just use 1 cup of plant milk instead of 1 ½ cups.
  • Don’t have agave syrup? Maple syrup will work as a substitute.
  • Substitute whole wheat flour for unbleached white all-purpose flour.

2 replies to “Whole Wheat Raspberry Muffins

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