Maintenance – Raspberry Nut Muffins

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. 

Source: WFM 1-10

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