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Raspberry Ginger Muffins

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Raspberry Ginger Muffins

1 from 1 vote
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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

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