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Healthy Raspberry Lemon Mini Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 muffins
Calories 150
Enjoy these light and flavorful mini muffins packed with fresh raspberries and zesty lemon, perfect for a healthy snack or breakfast.

Ingredients

Dry ingredients

  • 2 cups white whole wheat flour or gluten-free flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet ingredients

  • 2.5 tbsp lemon zest
  • 1 tbsp unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites (room temperature)
  • 2 tsp vanilla extract
  • 1.5 tsp vanilla stevia, or adjusted to taste
  • 0.5 cup plain nonfat Greek yogurt
  • 0.25 cup freshly squeezed lemon juice
  • 0.5 cup nonfat milk (plus 2 tbsp)
  • 1 cup fresh raspberries, finely diced

Instructions 

  • Preheat oven to 350°F. Line mini muffin cups and spray with nonstick spray.
  • Mix dry ingredients and lemon zest. In a separate bowl, whisk butter, egg whites, vanilla, and stevia. Add yogurt, lemon juice, and milk.
  • Alternate adding dry mixture and remaining milk, then fold in raspberries. Divide batter into muffin cups.
  • Bake for 13-16 minutes until tops are firm and a toothpick comes out clean. Cool before serving.

Notes

Use fresh raspberries for best flavor and texture.
Calories: 150kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: Healthy, Muffins, raspberries