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Raspberry Ginger Muffins

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Raspberry Ginger Muffins

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Course: Breakfast
Cuisine: American
Keyword: bake, dairy free, ginger, gluten-free, muffins, raspberry, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 2 muffins
Calories: 198kcal


  • 12 standard cupcake liners
  • 1 tablespoon butter, unsalted
  • 1 cup raspberries
  • 1/4 cup club soda
  • 4 tablespoon honey
  • 3 teaspoon cinnamon
  • 1 tablespoon ginger, ground
  • 3 large egg
  • 1 1/2 cup flour, almond
  • 1/4 cup flour, coconut
  • 1/2 cup Potato Starch
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup sunflower seeds


  • Preheat oven to 350°F. Place cupcake liners into muffin pan.
  • In a small mixing bowl, mix together melted butter, raspberries, club soda, and honey.
  • In a large bowl, combine cinnamon, ginger, and eggs; whisk well.
  • In a third bowl, combine almond and coconut flours, potato starch, baking soda, salt, and seeds; stir into egg mixture. Add raspberry mixture and stir to combine.
  • Pour into prepared muffin pan and bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow to cool on a baking rack for 5 minutes before serving.
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Calories: 198kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 97mg | Fiber: 3g | Sugar: 7g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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