Photo: Diliara Garifullina
Whole Wheat Raspberry Muffins
14 ingredients
10 min + 20 min
12
openrecipes
These raspberry muffins are hearty, healthy and perfect for a quick breakfast!
Estimated Nutrition (whole recipe, rough)
1103
Calories
32g
Protein
43g
Fat
149g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Whole Wheat Flour
- 1 cup All-purpose Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoons Fine Sea Salt
- 1 teaspoon Ground Cinnamon
- ⅛ teaspoons Ground Cloves
- 2 whole Large Eggs, Beaten (room Temperature)
- ½ cups Brown Sugar
- ½ cups Granulated Sugar
- ¾ cups Buttermilk, Room Temperature
- ¾ cups Coconut Oil, Melted
- 1-½ teaspoon Vanilla Extract
- 1-½ cup Fresh Raspberries
- 3 Tablespoons Turbinado Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes