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Anybody out there need another muffin recipe? Anybody? Yeah, me too.
I love muffins. They are a perfect quick breakfast or afternoon snack. I take them on hikes and day trips and road trips. I make a little extra and freeze them for later. They travel well and taste great and are quick to make.
These muffins are healthy, too. Combining whole wheat flour and almond flour with kefir and eggs to create a nice, tender muffin, they are then packed with raspberries and cacao nibs so that the flavor really sings to you as you happily eat your way on down to the very bottom edge of the muffin wrapper.
If you’re not yet acquainted with cacao nibs, these are something worth trying out. Packed with antioxidants, fiber, magnesium and iron, these are little nuggets are really good for you. Added to the list of other healthy ingredients in these muffins, you’ll find these give you a nice energy boost just when you need it.
A few notes on the ingredients:
- if you don’t have kefir, use buttermilk or plain yogurt
- if you need this to be gluten-free, use buckwheat flour instead of whole wheat flour
- if you don’t have cacao nibs, you can use chopped chocolate – though the flavor will be a bit different and you won’t have the nice crunch the cacao nibs provide. They are worth seeking out at your health food store
- Frozen raspberries work best here (I used wild raspberries from last summer). If you use fresh raspberries, fold them into the batter carefully so they don’t get too smashed.
You know you want these! So go on and get your oven warming and your bowls out: you’ll have fresh muffins on the table in under an hour.
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Raspberry Cacao Nib Muffins
Preheat your oven to 190°C/375°F. Line a 12 cup muffin tin with muffin cup liners.
In a large bowl whisk together:
1 cup/140g/2.5 dl whole wheat flour
3/4 cup/75g/1.25 dl almond flour
1/2 cup/1dl Indian sugar or coconut sugar (or use brown sugar in a pinch)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon Maldon salt or 1/2 teaspoon sea salt
In a small bowl whisk together:
2 eggs, beaten
3/4 cup Kefir (or use buttermilk or plain yogurt)
1 1/2 teaspoons vanilla extract
1/2 cup mild oil like sunflower or avocado
Pour the wet ingredients over the dry ingredients and stir with a spatula until nearly all traces of flour are gone. Add:
1 cup raspberries, preferably frozen
1/4 cup cacao nibs
Stir to incorporate the raspberries and cacao nibs into the batter. Divide the batter evenly between the 12 muffin cups. Place the muffins in the oven and bake 25-30 minutes or until they are golden brown and a toothpick inserted into the center of the muffin comes out clean.
Makes 12 muffins.
Did you like them? Leave me a comment below and share this recipe with friends!