The combination of sweet and tart raspberries with a light, fluffy muffin base is hard to resist. These low calorie raspberry muffins offer all the satisfaction of a classic bakery treat but with a healthier twist. Instead of oil or butter, mashed avocado keeps the texture moist without making the muffins heavy, and natural sweeteners ensure they’re just sweet enough without being overpowering. Whether you’re looking for a better-for-you snack or a simple homemade breakfast, these muffins are proof that eating well doesn’t mean giving up on great taste. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This recipe has recently been adapted and the ingredients list now looks very different. The old recipe contained banana and yogurt and was slightly lower calorie but its texture resembled banana bread and it was a nightmare to remove from the cases, meanwhile my chocolate avocado muffin recipe was an all round hit! So now we have raspberry avocado muffins too! For the old recipe please check the recipe notes below.
What makes these low calorie raspberry muffins healthy?
This low fat low calorie raspberry muffin recipe offers a guilt-free indulgence without compromising on taste.
Avocado – A great source of healthy monounsaturated fats, replacing butter or oil while keeping the muffins moist.
Raspberries – Naturally low in sugar and packed with fibre, antioxidants, and vitamin C.
Maple Syrup or Honey – A natural sweetener that helps avoid refined sugar while adding a touch of sweetness.
Do you have a diet restriction?
These low calorie raspberry muffins are:
Nut Free
Low Fat
Vegetarian
Ultra Processed Food Free
Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.
Step 1: Wet Ingredients
Start by preparing your avocado. Slice it open, remove the stone, and scoop out the flesh. Mash it thoroughly with a fork until smooth, then measure out ½ cup. Add the mashed avocado to a blender along with the eggs, milk, and maple syrup (or honey). Blend everything together until completely smooth. The mixture should be creamy with a slightly green tint – don’t worry, this won’t affect the final colour of your muffins!
Step 2: Flour your raspberries
In a large mixing bowl, whisk together the plain flour, baking powder, and bicarbonate of soda until fully combined. This helps prevent clumps and ensures an even texture in the muffins. Carefully add the raspberries and gently toss them in the flour mixture, making sure each one is lightly coated. Since raspberries are delicate, use a soft folding motion to avoid crushing them while still distributing them evenly throughout the batter. If you would rather, or if you find your left with too much flour sitting inside the raspberries you can also toss the raspberries in a spoonful of flour first and then add them after step 3.
Step 3: Mix wet and dry ingredients
Pour the blended avocado mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the batter together. Avoid overmixing—stir just until no dry flour remains. The batter will have a bright green hue at this stage, but don’t worry! Once baked, the muffins will turn golden brown. The batter should be a very thick but still just about pourable consistency.
Step 4: Bake your low calorie raspberry muffins
Line a muffin tin with 12 cupcake cases, then divide the batter evenly between them. Fill each case about ¾ full to allow room for rising. Preheat the oven to 220°C (fan-assisted) and bake for 10 minutes. This high heat helps the muffins rise quickly, giving them a firmer structure and preventing deflation. After 10 minutes, reduce the heat to 170°C and bake for another 10-15 minutes, or until the muffins are golden brown and a skewer inserted into the centre comes out clean.
I’ve also made super yummy blueberry and cheese versions of these muffins. These low fat raspberry muffins should be eaten within 2 days or frozen and taken out as required. Due to the high content of fruit and yogurt in this recipe they do not have a long shelf life.
Variations
Swap raspberries for chopped strawberries or blackberries.
Add a teaspoon of vanilla extract or cinnamon for extra flavour.
Use wholemeal flour for added fibre.
Stir in some dark chocolate chips for a richer treat.
Add lemon zest to complement the tartness of the raspberries.
FAQ
Can I freeze these muffins? Yes! Once cooled, store them in an airtight container in the freezer for up to 3 months. Defrost at room temperature or microwave for 20-30 seconds before eating.
How should I store them? Keep them in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.
Can I use frozen raspberries? Yes, but do not defrost them first. Mix them into the batter straight from frozen to prevent them from bleeding too much into the mixture.
What can I use instead of avocado? Mashed banana or Greek yogurt can work as alternatives, but they will slightly change the texture.
Are these muffins gluten-free? Not as written, but you can substitute the plain flour for a gluten-free flour blend.
Can I make them dairy-free? Yes! Simply use oat, almond, or soy milk instead of dairy milk.
Can I make these muffins without a blender? Yes! Just make sure the avocado is thoroughly mashed and whisk it well with the other wet ingredients before mixing.
Variations
Fruity Twist:
Experiment with different berries such as blueberries or strawberries for a diverse flavor profile.
Nutty Crunch:
Enhance the muffins’ texture and nutritional value by adding a handful of chopped nuts like almonds or walnuts.
Chocolate Indulgence:
For a touch of decadence, incorporate dark chocolate chips or chunks into the batter for a delightful chocolate-raspberry fusion.
Frequently Asked Questions (FAQs)
Can I use frozen raspberries?
Yes, frozen raspberries work well in this recipe. Thaw them slightly before mixing them into the batter to prevent excess moisture.
Can I substitute honey with another sweetener?
Absolutely! Maple syrup or agave nectar can be excellent alternatives to honey, offering different flavour profiles.
Can I make these low calorie muffins gluten-free?
Certainly! Substitute the self-raising flour with a gluten-free flour blend to cater to gluten-sensitive preferences.
How should I store these low calorie raspberry muffins?
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate and warm them before serving.
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