The second the weather gets warmer, I am running to the store for berries!
I love berries of all kinds in all forms too! They taste especially delicious when they are baked into a healthy treat like strawberry donuts or a rustic crisp.
This is light & refreshing raspberry muffin in a mug is the best of both, and couldn’t be easier to make! In honor of the first official day of spring being yesterday, I thought it was the perfect recipe to share with you today. It makes a great breakfast or snack, and is perfect with some coffee or tea.
Raspberries this time of year are still hit and miss when it comes to flavor, but the beauty of baking them, is bringing out the natural sweetness!
Light & refreshing raspberry muffin in a mug
- 1/4 cup oat flour
- 1/2 tsp baking powder
- Dash of pink salt (read why here)
- 3-4 tsp sweetener (I use baking stevia, but you can use any kind you like!)**
- 1/8 tsp almond extract
- 1 tbsp applesauce, unsweetened
- 1 large egg
- 1/4 cup raspberries
- One mug, sprayed with cooking spray
Mix together the wet ingredients (egg, applesauce, extract) until creamy. Next add in the flour, baking powder, sweetener and salt. Stir until everything is smooth.
Last, add in your berries, folding in gently. Save a few for the top!
Microwave 1 minute 30 seconds to 2 minutes depending on your microwave. And keep an eye out! It will rise fast and you don’t want it to bubble over too much (although it does look pretty 🙂 )
Don’t those raspberries look delicious? The fun thing about this recipe though, is you can use any berries you love! It does really great with blackberries too. I am really looking forward to my new blackberry bush to produce some fruit, so I can walk outside and grab and handful for a recipe 🙂
So, what is your favorite type of berry? I must say, I really love them all. Raspberries and strawberries are some of my favorite for summer, mainly because they are just so pretty too!