Healthier raspberry muffins

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If you’re on the hunt for a healthier snack that still tastes absolutely delicious and will satisfy your sweet tooth then these lighter raspberry muffins should definitely be next on your list. And with just a handful of easy ingredients, these treats are going to become your new favourites.

You can serve them up fresh from the oven while they’re still warm or keep them in an airtight container to enjoy at room temperature for whenever suits. Either way, so long as you have a cuppa to go alongside them, you’ll be good to go!


  • 1 1/2 cups wholemeal self-raising flour
  • 1 cup self-raising flour
  • 200g cottage cheese
  • 1/2 cup honey, melted
  • 1/3 cup liquid coconut oil
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/3 cups frozen raspberries


  1. Preheat oven to 190C/170C fan-forced. Line a 12-hole, 1/3-cup-capacity muffin pan with paper cases.
  2. Combine flours in a large bowl. Make a well. Add cottage cheese, honey, oil, eggs and vanilla. Mix until just combined (batter will be quite thick at this stage). Fold in raspberries. Divide mixture evenly among paper cases.
  3. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve warm or cold.
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