Guarantees a thumbs up day!
We love to pick and eat fresh raspberries from the garden, and you will too if you decide to grow your own. These little berries are high in antioxidants that boost the immune system to protect us from getting sick. Don’t forget your seasonal food knowledge – if they’re not in season, substitute frozen, picked when they are perfectly ripe, so that you can enjoy their sweet, tart flavors year-round. These low-fat muffins are a good source of fiber, too.
Ingredients:
1 cup whole wheat flour
½ cup unbleached all-purpose flour
¼ cup ground flaxseeds
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup unsweetened applesauce
½ cup low-fat (1%) milk
¼ cup agave nectar
2 tablespoons grape seed oil
1 teaspoon vanilla extract
1 cup raspberries, halved
1 tablespoon granulated brown sugar
1 teaspoon ground cinnamon
Directions:
- Preheat oven to 350°F. Line 12 cup muffin-pan cups with paper liners.
- In large bowl, stir together flours, flaxseeds, baking soda, baking powder, and sea salt. In small bowl, with fork, mix applesauce, milk, agave nectar, oil, and vanilla until blended. Add wet ingredients to flour mixture and stir just until mixed. Do not over mix. Fold raspberries into batter.
- Spoon batter evenly into prepared muffin cups.
- In cup, mix brown sugar and cinnamon; sprinkle on top of muffins.
- Bake muffins 20–25 minutes or until a toothpick inserted in center of muffins comes out clean. Cool muffins on wire rack.
Makes 12 muffins (1 muffin per serving).
Nutrition Facts per serving: 140 calories; 4g total fat (0g sat fat, 2g mono, 2g poly, 0g trans fats); 0mg cholesterol; 24g carbohydrate (3g fiber, 9g sugar); 3g protein; 170mg sodium; 6% Daily Value (DV) vitamin C; 4% DV calcium; 6% DV iron.
– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation and HealthBarn Nutrition Academy. She is recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.
