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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

  • 1.5 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
  • 1 cup fresh raspberries, finely diced

Instructions 

  • Preheat oven to 350°F (175°C). Line mini muffin cups and spray with nonstick spray.
  • Mix dry ingredients and lemon zest in a bowl.
  • Whisk melted butter, egg whites, vanilla, stevia, yogurt, lemon juice, and milk until smooth.
  • Alternate adding dry ingredients and milk to the wet mixture, then fold in raspberries.
  • Divide batter into muffin cups and bake for 13-16 minutes until firm and a toothpick comes out clean.
  • Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, do not overmix the batter to keep muffins light and tender.
Calories: 150kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: Healthy, lemon, muffins, raspberries