Muffins are a quick and easy treat to make and eat and, when you use this recipe, they can be healthy too! Yes, there are white chocolate chips in the recipe, but, other than that, these muffins are a simple combination of healthy foods.
No added sugar! No eggs, no butter – I didn’t set out to create a ‘healthy’ recipe but that’s just what these became naturally! They also use mainly wholemeal flour, so you’re getting some extra goodness in there too.
If you wanted to make them totally sugar free you could simply use sugar free white chocolate instead of regular white chocolate and voila, your muffins are now completely sugar free!
These muffins are so easy to make, you’ll find yourself making them all the time. They became a staple in our house many years ago when our kids were small and, whenever we were asked to bring a plate to a meeting or a playdate, I was often asked to bring my famous raspberry and white chocolate muffins.
Which was no hardship for me because they’re so quick and easy to make. I always make sure I have some frozen raspberries in the freezer and some white chocolate chips in the pantry so I can make these at a moment’s notice. I can’t tell you how well they keep because we never have any leftovers!
This recipe is versatile too – if you don’t have any raspberries but happen to have some mixed berries, you can make them that way too and you’ll have created mixed berry and white chocolate muffins!
Or, if you don’t like (or have any) white chocolate chips you could swap those out for milk or dark chocolate chips and create some tasty raspberry chocolate chip muffins.
You could even leave the chocolate chips out altogether if you preferred, although you might want to increase the honey or add a bit of sugar if you do this as the muffins rely on the sweetness of the white chocolate chips to create their tasty, sweet flavour.
There’s so much to love about these easy muffins, but one of the best things about them is you can make them all in one bowl, so cleaning up is as simple as putting the mixing bowl into the dishwasher! Here’s how simple it is to make these crowd pleasing raspberry and white chocolate muffins:
Begin by putting a few (5 or 6) of the frozen raspberries into a microwave safe mixing bowl.
Then add your honey to the raspberries in the bowl.
Put the bowl into the microwave and microwave on high for 15 seconds. This will defrost the raspberries and melt the honey giving you a good, easy to mix mixture to add the rest of the ingredients into. Mash the soft honey and raspberries together with a fork.
Next add the sunflower oil, cinnamon and milk. You can use a different oil if you prefer – melted coconut oil would make these muffins even healthier and give them an added coconut flavour too, or you could use macadamia oil or any other light tasting oil that you have handy.
You can also use any type of milk – I usually just use regular cow’s milk but I have also made them with almond milk and coconut milk so, if you have allergies or dietary requirements, don’t be afraid to switch around the ingredients to suit your needs – like I said, it’s a very versatile recipe.
Mix it all together with a fork and then add the flours. I like to use a combination of wholemeal self raising flour and white self raising flour as I feel it makes the muffins a bit lighter to have the additional white flour.
But, if you want to keep them super healthy, you could just use all wholemeal flour. I use self raising flour because it’s quick and easy and works well but, if you don’t have any, or are wanting to substitute wheat flour for a different type of flour, you would also need to add some baking powder to make sure your muffins rise.
Still just using a fork, combine until the flours are incorporated into the liquid mixture.
Finally it’s time to add the rest of the frozen raspberries and the white chocolate chips. And gently mix them through until combined.
I always make these muffins as mini-muffins – I guess because my kids were small when I first started making them and so it has stuck.
Also, I have an awesome silicone mini muffin tray which I like to use as I hate greasing and lining pans so I’m lazy and just use silicone. You could easily make these as larger muffins, you would just need to adjust the cooking time and give them a bit longer in the oven.
Distribute the muffin mixture evenly into whatever type of muffin pan or tray you are using and then pop them into a preheated (160℃) oven for about 20 minutes.
Allow to cool to make them easier to get out of the pan then enjoy!
Healthy Raspberry And White Chocolate Muffins Recipe
Healthy Raspberry And White Chocolate Muffins
- 1 ½ cups frozen raspberries
- 2 Tablespoons honey
- 1 ½ Tablespoons sunflower oil (or oil of your choice)
- 1 teaspoon cinnamon
- ¾ cup milk (can use almond or coconut milk if you prefer)
- 1 cup wholemeal self raising flour
- ½ cup white self raising flour
- ½ - 1 cup white chocolate chips (depends how sweet/white chocolatey you like it)
- Preheat oven to 160℃ (320℉).
- Put 4 or 5 of the frozen raspberries into a microwave safe mixing bowl.
- Add the honey.
- Microwave on high for 15 seconds to make the honey nice and runny.
- Mash together with a fork.
- Add the oil, cinnamon and milk and mix well.
- Add the flours (no need to sift) and combine.
- Add the remaining raspberries and the white chocolate and mix together.
- Spoon into a mini muffin tray (can do a bigger size but will need to adjust the cooking time).
- Bake for 18-20 minutes or until cooked.
- If using a silicone muffin tray, allow to cool before attempting to remove the muffins otherwise they will stick.
These muffins have attended many events with me over the years and have even been used as gifts for teachers who were particularly fond of them. They’re so quick and easy to make and a relatively healthy snack to enjoy.
I’m not particularly fond of white chocolate and would never eat it on its own, but I love these muffins!
The white chocolate adds the sweetness that contrasts beautifully with the tartness of the raspberries. Give them a go, we know you’ll love these easy and healthy raspberry and white chocolate muffins.