Raspberry Almond Mini Muffins
Yields: 36 mini muffins
These mini muffins practically taste like cupcakes! They’re extremely tender and full of sweet sophisticated flavors, thanks to the almond extract. They’ll keep for at least a week if stored in an airtight container—if they last that long!
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp almond extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) pure maple syrup
  • ¾ tsp vanilla crème stevia
  • ½ cup + 2 tbsp (150mL) nonfat milk
  • 1 ½ cups (210g) fresh raspberries, finely diced
  1. Preheat the oven to 350°F, and lightly coat 36 mini muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and almond extract. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup and vanilla crème stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the raspberries.
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 14-17 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

I highly recommend using this vanilla crème stevia! It’s one of my favorite sweeteners, and you’ll use it in all of these recipes of mine too. If you prefer, 4-6 tablespoons of pure maple syrup, honey, or agave may be substituted for the vanilla crème stevia, and the milk should be reduced by the same volume to compensate for the added liquid.

Any milk may be substituted in place of the nonfat milk.

The diced raspberries should be no larger than the size of miniature chocolate chips to ensure the muffins bake evenly. It takes a little extra time to dice them that small, but I promise it’s worth it!

Frozen and thawed raspberries that have been patted dry to remove any excess moisture may be substituted for the fresh.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized muffins. Bake at 350°F for 20-23 minutes, or until a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

{gluten-free, clean eating, low fat, low calorie, lower sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/01/12/raspberry-almond-mini-muffins/