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Raspberry Seed Muffins

Raspberry Seed Muffins

5 from 1 review

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. 

Ingredients

Units Scale
  • 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

Topping

  • 2 Tablespoons wheat bran
  • 1 Tablespoon flax seeds
  • 1 Tablespoon sunflower seeds
  • 1 Tablespoon pumpkin seeds

Instructions

  1. Preheat oven to 375˚F. Line a muffin tin with muffin cups and set aside.
  2. In a large bowl add all-purpose flour, whole wheat flour, wheat bran, baking powder, baking soda and salt, whisk together.
  3. Add sunflower seeds, pumpkin seeds and flax seeds. Mix to combine.
  4. 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.
  5. Pour wet ingredients into dry ingredients. Add fresh raspberries and gently mix just until all ingredients are combined (don’t overmix).
  6. Spoon batter evenly into muffin cups.
  7. 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.
  8. Place the muffins in the middle of the oven and bake for 18 minutes – 20 minutes.

Nutrition

Keywords: Raspberry, Seeds, Muffins, Breakfast, Snack

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