Recipe video above. No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it's not sweet like cake. But also morning tea - they are just sweet enough for me. :) Stays fresh for days.
Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Notes
1. Coconut oil - Better for you than butter and ordinary oil, with the added benefit of subtle tasty coconut flavour! Virgin & unrefined coconut oil has coconut flavour (because they are not processed, so better for you) and has a texture like firm butter so needs to be melted to mix in. Makes these muffins tastier!Refined coconut oil does not have coconut flavour and is pourable like ordinary oil - can be used in this recipe too.Ordinary oil can be substituted but will reduce flavour in the muffins. Butter can also be substituted and will give them lovely flavour but muffin will not be quite as moist inside.2. Wheat germ is the seed inside wheat kernels and has a lovely nutty flavour. Find it in the cereal or health food aisle of grocery stores. Wheat bran can also be used but the flavour is a bit earthier and less nutty. I'd use something sweeter than raspberries to balance this out - like dried fruit. Both wheat germ and wheat bran have similar good-for-your dietary characteristics (see in post for more info!).3. Wholemeal flour (aka wholewheat flour) makes the muffins softer and has more flavour than plain/all-purpose flour (but you can use plain flour, maybe double the vanilla and add extra cinnamon!)4. Baking powder and baking soda (bi-carbonate) - These have different rising qualities and this combination gives these muffins the best shape, in my opinion. However, you can use just baking powder if you want - use 4 teaspoons in total.Storage - 4 to 5 days in an airtight container. Fridge is best though pantry also fine if it's not too warm where you are. Freezer 3 months.Nutrition per muffin.