raspberry “cream cheese” muffins (grain free & refined sugar free)

these muffins are dotted with raspberries and a homemade “cream cheese”-like filling for the perfect not-too-sweet treat.

Some recipes have a lot of forethought and testing, and some don’t. And honestly, this is one of the latter. It came together quickly as I foraged for whatever fruit I had because I really wanted to make muffins, but I didn’t have a lot to work with. I realized I had frozen raspberries that could be put to use, and I had a fresh batch of yogurt I had recently strained for 24 hours, resulting in an extra thick consistency. So I went to work combining the two to create these raspberry “cream cheese” muffins. Oh now that I’m thinking about it, my sister also recently shared her own raspberry cream cheese muffins so I think I was subconsciously-but-now-consciously influenced to make this flavour! Whatever happened, the flavour is here and ready to be enjoyed.

The muffin itself is a mix of almond flour and coconut flour, and in the middle of each muffin you place a little bit of the cream cheese mixture, as well as some on top. It all gets baked together with the raspberries sprinkled in for good measure.

As far as some alternatives, you could easily swap raspberries for any other frozen or fresh berry: I could imagine blueberries working really well here too! Or finely chopped strawberries.

Enjoy these muffins with your breakfast or as a little sweet treat after dinner, my toddler has been asking for them daily and I typically eat two in one sitting, so you know. It’s good.

Check out the recipe below as well as some other muffin ideas for your baking list! Follow me on Instagram for my daily posts.

A few more recipes if you’re looking for some yummy muffin ideas:

• ZUCCHINI OLIVE OIL CHOCOLATE CHIP (COCONUT FLOUR)
• CLASSIC BLUEBERRY MUFFINS (ALMOND FLOUR)
• SIMPLE VANILLA STRAWBERRY JAM (COCONUT FLOUR)
• STRAWBERRY JAM AND LIME MUFFINS (ALMOND FLOUR)

raspberry cream cheese muffins: ingredients

muffins

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup honey
• 1/4 cup coconut oil melted/softened
• 1 tsp baking soda
• 5 eggs
• 1/2 cup frozen raspberries

cream cheese filling

• 1/3 cup thick yogurt strain SCD yogurt for 24 hours or use greek yogurt
• 3 tbsp honey
• 1/2 tsp pure vanilla extract
• 1 egg yolk

raspberry cream cheese muffins: how to

1. start by preparing your muffin base, mixing your almond flour, coconut flour and baking soda together in a large bowl, removing any clumps.
2. add the oil, honey and combine.
3. add the eggs and combine well. fold in the raspberries. set aside.
4. in a small bowl, combine all the cream cheese filling ingredients and whisk together well.
5. now, prepare your muffins. take a muffin tray and line it with parchment paper cups.
6. start by first layering the muffin batter at the bottom of each muffin cup, and then layer a dollop of the cream cheese filling. add more muffin batter, and top each muffin with the remaining cream cheese filling.
7. bake the muffins in a preheated oven at 350 for 30-32 minutes.
8. remove from oven and allow to cool.

Print Recipe

raspberry cream cheese muffins (grain free & refined sugar free)

these muffins are dotted with raspberries and a homemade “cream cheese” filling for the perfect not-too-sweet treat

Course: Breakfast, Dessert, Snack

Servings: 12 muffins

Author: rose of grainfreee.com

Ingredients

muffins

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup honey
• 1/4 cup coconut oil melted/softened
• 1 tsp baking soda
• 5 eggs
• 1/2 cup frozen raspberries

cream cheese filling

• 1/3 cup thick yogurt strain SCD yogurt for 24 hours or use greek yogurt
• 3 tbsp honey
• 1/2 tsp pure vanilla extract
• 1 egg yolk

Instructions

• start by preparing your muffin base, mixing your almond flour, coconut flour and baking soda together in a large bowl, removing any clumps.
• add the oil, honey and combine.
• add the eggs and combine well. fold in the raspberries. set aside.
• in a small bowl, combine all the cream cheese filling ingredients and whisk together well.
• now, prepare your muffins. take a muffin tray and line it with parchment paper cups.
• start by first layering the muffin batter at the bottom of each muffin cup, and then layer a dollop of the cream cheese filling. add more muffin batter, and top each muffin with the remaining cream cheese filling.
• bake the muffins in a preheated oven at 350 for 30-32 minutes.
• remove from oven and allow to cool.