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Raspberry Sunshine Morning

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Raspberry Sunshine Morning

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Course: Breakfast
Cuisine: American
Keyword: Raspberry Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 268kcal


  • 1 none cooking spray
  • 1 medium lemon
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 6 tablespoon olive oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup raspberries

Serve With

  • 4 cup Greek yogurt, vanilla


  • Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or line with paper liners.
  • Use a vegetable peeler to remove the zest from the lemon in long strips.
  • Combine the zest and sugar in a food processor; pulse until very finely chopped. Add buttermilk, oil, egg, and vanilla and pulse again until well blended.
  • Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  • Add the buttermilk mixture to the dry ingredients and gently stir just until almost blended. Gently fold in raspberries.
  • Divide the batter equally among the muffin cups and bake for 20-25 minutes until the edges and tops are golden.
  • Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  • Serve with yogurt on the side.
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Calories: 268kcal | Carbohydrates: 35g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 233mg | Fiber: 3g | Sugar: 18g

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