I like to call these my healthy muffins. They are packed with goodness like whole wheat and wheat bran flour. They have flax seeds, sunflower seeds and pumpkin seeds that are full of nutrients. Not to mention fresh raspberries that add moisture and lots of fruity flavours. The recipe makes a lot so you can easily freeze extra muffins to keep them fresh and pull one out for a snack on the go.
Let’s be honest when we say healthy here, the muffins still have sugar in them. It balances the heartiness of the whole wheat and wheat bran flours. The sugar is needed within the recipe and it’s divided into 16 muffins. So don’t fear; it may seem like a lot but really it’s not. And these raspberry seed muffins don’t taste sugary!
These seed muffins have all my favourite seeds jammed into one recipe. You can switch out or add your favourite seeds if you like. What may be new to you in this recipe is wheat bran flour. You can easily find it at the grocery store or at any bulk food store.
- All-purpose flour
- Whole wheat flour (soft)
- Wheat bran flour
- Granulated sugar & brown sugar
- Unsalted sunflower seeds
- Hulled pumpkin seeds
- Flax seeds
- Becel Oil (canola & sunflower oils)
- Buttermilk or sour milk
- Fresh raspberries
- Baking powder & baking soda
What is Wheat Bran Flour?
Wheat bran flour is packed with nutrients and fibre. It’s a byproduct of wheat kernels and when it’s milled the bran is stripped away and you are left with the wheat bran. Wheat bran is the outer layer of the wheat kernel. There are a ton of health benefits and Bob’s Red Mill has a great article on everything you need to know. You can check it out here.
Raspberry Seed Muffin Varieties
I love these muffins just as they are but what I enjoy about making muffins is how versatile they are and how easy it is to change to your own desired tastes.
- Change out the raspberries to cranberries, mixed berries, or blueberries
- Add lemon zest or orange zest – approx. 1 Tablespoon
- Change or add the seeds to hemp seeds, or poppyseeds
- Add nuts like pine nuts, shaved almonds or toasted walnuts
Raspberry Seed Muffins
These raspberry seed muffins are hearty, full of a variety of seeds and sweet juicy raspberries. They are easy to whip up in no time and make a great breakfast or snack on the go.
- Prep Time: 10
- Cook Time: 18
- Total Time: 28 minutes
- Yield: 16 1x
- Category: Breakfast
- Cuisine: American
- 1 3/4 cups all-purpose flour
- 3/4 cup whole wheat flour (soft)
- 1/2 cup wheat bran flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted sunflower seeds
- 1/3 cup hulled pumpkin seeds
- 1/4 cup flax seeds
- 2 eggs
- 1/2 cup Becel Oil (canola & sunflower oils)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/3 cups buttermilk or sour milk
- 2 cups fresh raspberries
- 2 Tablespoons wheat bran
- 1 Tablespoon flax seeds
- 1 Tablespoon sunflower seeds
- 1 Tablespoon pumpkin seeds
- Preheat oven to 375˚F. Line a muffin tin with muffin cups and set aside.
- In a large bowl add all-purpose flour, whole wheat flour, wheat bran, baking powder, baking soda and salt, whisk together.
- Add sunflower seeds, pumpkin seeds and flax seeds. Mix to combine.
- In a separate bowl add eggs and oil together, whisk until smooth and pale in colour. Add granulated sugar and brown sugar, continue to whisk until sugar dissolves. Add buttermilk and whisk to combine.
- Pour wet ingredients into dry ingredients. Add fresh raspberries and gently mix just until all ingredients are combined (don’t overmix).
- Spoon batter evenly into muffin cups.
- In a small bowl make your topping. Mix wheat bran, flax seeds, sunflower seeds and pumpkin seeds together. Evenly sprinkle the seed topping on each muffin top.
- Place the muffins in the middle of the oven and bake for 18 minutes – 20 minutes.
- Serving Size: 1
- Calories: 251
- Sugar: 11.3
- Sodium: 145mg
- Fat: 12g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30.1g
- Fiber: 3.4g
- Protein: 6.8g
- Cholesterol: 21mg
Keywords: Raspberry, Seeds, Muffins, Breakfast, Snack
Wheat bran flour is packed with nutrients and fibre. It’s a byproduct of wheat kernels and when it’s milled the bran is stripped away and you are left with the wheat bran. Wheat bran is the outer layer of the wheat kernel. There are a ton of health benefits like promoting digestive health.
The fat you choose can make a big impact on the moisture in a muffin. Is butter or oil better? I’d say oil makes a muffin moister and will help your muffin from drying out faster.
Buttermilk is just soured milk and it’s easy to make your own. For every cup of milk add 1 tablespoon of lemon juice. Let the mixture sit for 5-10 minutes until the milk clumps up.
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