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    • Raspberry Nut Muffins

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    •  9/29/2010 7:53:29 AM

      Who doesn't love a delicious muffin fresh out of the oven?

      I recently posted a recipe for banana bread and decided to add some fresh raspberries. 

      WOW what a burst of flavor from these nutrient packed berries!

      A little trick when adding fresh fruit (like raspberries, blueberries, peaches, etc): coat the fruit with a little flour. 

      This with help the fruit keeps it's shape and prevent it from getting too"mushy".




      Dry ingredients

      1 cup whole wheat flour

      3/4 cup rolled oats (I prefer regular, not quick)

      3/4 cup white flour (preferably organic)

      1/4 cup wheat germ

      1/2cup chopped walnuts (optional)

      1 tsp baking powder

      1 tsp baking soda

      2 TBS ground flax seed

      1/2 tsp salt



      Wet Ingredients

      1/2 cup white Northern beans (drained and rinsed)

      1/2 cup unsweetened applesauce

      3 ripe bananas

      2 TBS almond oil (you can also use olive or Canola oil instead)

      1 tsp almond extract

      2 eggs (cage free is preferred)

      1/2 cup honey

      2 TBS maple syrup (this is optional to make them just a little sweeter)

      2 TBS of raspberry jam (optional)



      Combine all the dry ingredients in a mixing bowl.  Combine all the wet ingredients in a Vita-mix or a food processor.  Puree until smooth and then mix with the dry ingredients.  Mix with a mixer for about 2 minutes.  Once thoroughly mixed fold in 1 1/2 cups of fresh berries (lightly coated in flour).  Spoon batter into muffin tins (makes about 18 muffins).  Bake at 375 for 15-17  minutes until golden brown and the center it cooked through. 

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