Whole Wheat Lemon Raspberry Muffins

74 Reviews / 4.9 Average
The raspberries and lemon in this recipe complement each other so well. I hope your kids gobble up these whole-wheat lemon raspberry muffins like mine did. Make sure to bake a second batch to freeze for later.
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Whole-Wheat Lemon Raspberry Muffins from 100 Days of #RealFood

I am in love with this new recipe for whole wheat lemon raspberry muffins! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors.

Lemon raspberry muffins with whole wheat flour and real food ingredients

These flavor-packed lemon raspberry muffins are made with whole wheat flour and have no refined sugar. I always advocate eating real food, and leaving out the processed ingredients really brings out the natural flavors of the fresh lemon zest and raspberries in this muffin recipe.

Instead of sugar, I used ½ cup of pure maple syrup to balance out the tartness of the raspberry and lemon. You can easily substitute the sugar with other natural sweeteners such as honey or applesauce, but I find the maple flavor compliments the fruit flavors perfectly.

How to use fresh or frozen raspberries in these lemon raspberry muffins

I love baking with frozen raspberries! Since they’re preserved immediately after picking, frozen raspberries can actually be more flavorful than the fresh ones you buy at the store. Frozen berries are also a great way to eat real food on a budget.

The downside to frozen raspberries is that they can become mushy very quickly, which means instead of delicious chunks of raspberry in your muffins you wind up with lemon and raspberry flavored muffins (and dyed batter). To avoid this, leave your raspberries in the freezer until you’re ready to use them. Once you add the berries, don’t let them warm up while you fold them into the batter or fill your muffin pan.

If you prefer using fresh raspberries you don’t need to worry about thawing, but you should still make sure to fold gently since raspberries, especially ripe ones, mash easily.

How to zest a lemon

The fresh lemon zest is what adds the lemon flavor in these lemon raspberry muffins! If you’ve never zested a lemon before, you’re essentially just grating the peel with a fine grater. I recommend using a microplane (over a zester) for the best texture.

To zest, first clean and dry your lemon. Then place the end of your micropllane on the cutting board, holding it with one hand on an angle. With the other hand, run the lemon back and forth on the microplane; the grated lemon will fall on the cutting board below.

  • Don’t grate the white part of the lemon peel. This part is bitter on all citrus fruit.
  • You only need a small amount of lemon zest; adding too much can overpower the raspberry flavor in these muffins.
  • Be gentle as you zest and don’t press down too firmly.
  • The microplane is VERY sharp so be careful not to slip and cut your hand or fingers!

If you don’t have a lemon zester or microplane you can also use a box grater or cheese grater. Choose the smallest size option and then run the lemon back and forth until you have 1 teaspoon of zest.

Can I use lemon juice instead of lemon zest?

Lemon zest and lemon juice have slightly different flavors and levels of acidity, but if lemon zest isn’t an option, 100% freshly squeezed lemon juice will work in a pinch.

To substitute the lemon zest with lemon juice in these lemon raspberry muffins, first skip the step where you add zest. Then add 2 tablespoons of lemon juice with the other wet ingredients.

Lemon juice can sometimes taste more tart than zest, but you probably won’t notice a huge difference in this muffin recipe because there are so many other flavors to balance it out.

How to store whole wheat lemon raspberry muffins

Cooled leftover muffins (if you even have any leftovers!) can be stored in an airtight container at room temperature for 1-2 days, or in the fridge for up to 1 week.

Muffins can also be frozen for up to 3 months. Thaw at room temperature, in the fridge, or in the microwave for a quick, healthy snack or grab and go breakfast.

I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below. :)

Other muffin recipes you might like

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371 thoughts on “Whole Wheat Lemon Raspberry Muffins”

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Recipe Rating

  1. 5 stars
    I love this recipe, when Lisa mentioned it as her birthday cupcake that inspired me to turn this into a cake.
    I use Bob’s Red Mill All Purposed Gluten Free Flour, 1/2 cup of coconut oil instead of butter, 1/2 cup of honey instead of maple syrup (all I had on hand) and 1/2 cup of Almond Milk instead of Milk. Always turns out amazing!! I also make the cream cheese frosting for those who are not gluten and dairy intolerant.

  2. I’m bummed! I made these tonight and they didn’t come out right for some reason. They didn’t rise like a regular muffin and they just crumbled. Not a light texture at all. Never had any muffins come out like this. I’ll try again.

  3. A friend mentioned baking these last week and had me at “lemon raspberry.” I’m so glad she mentioned them and linked the recipe! These are quite possibly the best muffins I’ve ever had (typed as I wipe muffin crumbs from my face)

  4. I made these last night and they are the best muffins I’ve ever made. I only had half a lemon, so I used some juice from it as well as the zest. Thank you for this recipe. I’ll definitely be making them again!

  5. 4 stars
    I’m not a prolific baker, but this is the first muffin recipe I’ve seen that doesn’t require absolute minimal stirring once the flour goes in (and never with an electric mixer). Can someone explain why this one is different?

    I made it and just used a spoon to stir the flour in. My toddler loved them!

  6. These look absolutely amazing and I’m so anxious to try them. I read through all of the comments and didn’t see this clarified so if it was I missed it. I know Lisa uses the KA 100% White Whole Wheat flour to make bread. In this recipe does she also use the White Whole Wheat flour, or is she using actual Whole Wheat Flour? It may seem like I’m splitting hairs, but it can make a difference in the outcome of baked goods as we see from the comments. Thanks so much to all at 100 days for all of the wonderful recipes and inspiration! Peace.

    1. I used straight up whole-wheat flour in this recipe …I’ve kind of transitioned over to that and am used to it now, but either will work. :)

  7. 5 stars
    I too have made these and love, love, love them but was wondering about turning them into a cake for my daughters 2nd bday.

  8. 5 stars
    I’ve made these about a half a dozen times now. They are incredible! Thank you for this fantastic recipe!

  9. Just pulled these out of the oven 30 minutes ago! This is my first time using one of Lisa’s recipes… I must say they turned out pretty good. Definitely the most light and fluffy muffins I have ever made. I too had the issue with the butter not getting completely smooth but it didn’t seem to make too much of a difference. I think next time I would like to try this using honey instead of maple syrup… Should I still use 1/2 cup, or more/less?

  10. Awesome! Whole family & guests loved them :) we used melted coconut oil & almond milk instead to make a dairy free version -turned out great & these immediately become the new fav muffin for our house! We’ve swapped butter for coconut oil & switched to Almond milk (less sugar, more calcium than cow milk) and avoid straight sugar or processed foods in general….and it feels great! Thanks for the delicious recipe!

  11. I love these muffins & so does my toddler. Random question, but do you think I could bake these in a silicone cake pop mold? For my daughter’s 2nd bday, we are doing a bouncy ball theme & at 2 yrs old, I see no reason for cake, when she would love the muffins just as much.

  12. 5 stars
    These were SO GOOD! I made them the other day with dried organic wild blueberries and sprinkled a little lemon zest and raw sugar on the top before baking and they were DELICIOUS!

  13. I love these! But the first time I made them the whole raspberries left weird pockets and textures in the muffins. The second time I kinda smooshed them a bit before folding them in and they turned out much better!!! Thanks! This blog has completely changed how my family eats and the same for several friends!!!!

  14. 5 stars
    I just made these muffins for the first time, and they were phenomenal! My spouse and kids all loved them too! Thanks for the recipe Lisa, and for all of the fantastic advice with the healthy eating!

  15. apparently I am the only one who had difficulty with this recipe. (I am not new to cooking unprocessed and am considered a pretty good cook by my friends)… I have made ALL of Lisa’s muffin recipes, and loved them all…but with this one, the butter was too hard and clumped together. I think maybe my Maple syrup (grade B, for baking?) and milk was too cool, and made the room temperature butter coagulate…I have also had trouble using her recipes with coconut oil…same reason- perhaps being that I am in Montana, much higher elevation and not nearly as warm, these techniques do not work on our kitchen. so, beware- your ingredients have to all be room temp!! I still struggle with the coconut oil…even though I refuse to use canola or vegetable….

    and PS- Bob’s Red Mill makes a white whole wheat flour that is ORGANIC, so I have switched from King Arthur which I cannot find in organic….

    1. I haven’t tried this recipe yet so I cannot attest to it but when I use coconut oil in a recipe I temper it in and it helps to keep it from solidifying back up. So for example, when I make pancake batter, I slowly drizzle the melted coconut oil into the bowl last as I whisk the ingredients together. This works really well. Otherwise I end up with big chunks of coconut oil in my batter.

    2. 5 stars
      The recipe calls for softened butter which means room temp. With baking it’s usually best to have everything at room temperature (unless otherwise specified). I’m not sure of the science behind it, but it really does make everything come out better.

      Loved this recipe!

    3. I had the same problem with the butter, which I even left on the counter overnight to soften. I also left my maple syrup and my milk on the counter for a hour, and my butter still clumped together. I heated the liquid ingredients on the stove until just blended, and my muffins still turned out beautifully. I don’t know what other trick besides warming up the butter to try?

  16. 5 stars
    Lisa, these are amazing! One out of my 3 boys is a really particular eater — the kind who will find one zest of the lemon zest in a muffin and reject the whole thing. Well, guess what? He devoured these!! Thanks so much for the great recipe. The flavors are fantastic, and you wouldn’t believe you are eating a 100% whole wheat muffin.

  17. I just made these, and the only thing I did different was use a frozen berry mix, as that is what I had on hand. They turned out PERFECT! Wonderful-tasting muffin and SO soft!They also were easy and quick to make. I can’t wait to serve these to my family for breakfast.

  18. Just made these this morning! Added the juice of a whole lemon and used fresh raspberries instead of frozen. They were great!

  19. I really struggled making these muffins. I had nice soft butter, but when I added the other ingredients (straight from the fridge) it lumped all that butter right back up! I worked through it and the end result was just awesome. My picky, picky daughter loves them – is even taking them to school for a snack. She is only in 1/2 day kindergarten so she only gets a snack. She said, “Mom, I want to take something healthy”. SCORE!

  20. I buy fresh frozen raspberries in bulk about once a year from a farm. I’m also just begining to cut out processed foods for myself…then later on the goal is my family.

    I would like to try these using lemon essential oil…

  21. Just made these and the Applesauce-Carrot muffins for the first time with my 4-year old and WOW!! I haven’t tried the carrot yet, but we split a Lemon Raspberry, and I’m in love!! Can anyone help me out with the best way to store these? I’m new to baking with wheat flour, so I want to make sure they don’t go bad before the family breakfast get-together on Saturday (which was the reason we baked 2 dozen) :). Thanks!!

    1. I have these on my list for this weekend but with the carrot muffins and the pumpkin spelt ones I prefer to eat them same day or freeze immediately. Then I just take them out of the freezer either right before bed the night before (if we will have them for breakfast) or if for lunch I can usually take them out early morning. I think they freeze very well and I am not usually one to freeze many things.

  22. Just made these for the second time. Followed to the T the first time. They were so good my nine year old sugar-holic was eating them three at a time. The second time I sub’d 1/2 cup of the flour with flax meal and added blueberries. OMG I think I will be eating them three at a time. YUMMEE! Thnx

  23. These are so delicious!!! I wouldn’t change a thing. Yes, they are a treat and we won’t be eating them on a daily basis, but very tasty!

    1. Assistant to 100 Days (Amy)

      Hi Chaylin. We have not and you could not sub them 1:1. I think you would need to try a combo of flours but not sure what that would be. Let us know if you do. ~Amy

    2. I used 3/4 c of cashew meal and 3/4 oat flour (GF) and 1/4 c of applesauce in place of half the butter-turned out great! also added a little lemon juice

  24. Has anyone tried to make these using some applesauce instead of butter, or reducing the amount of butter all together? An entire stick for 12 muffins make these seem like dessert. We are trying very hard to reduce the amount of animal protein we consume.

    1. You can substitute coconut oil for butter. Not an animal fat & healthy. You can usually sub about 1/4 – 1/2 of butter with apple sauce but not all of it.

  25. 5 stars
    Made these last week and they were amazing!!! We used honey, because thats what we had on hand and they were quite sweet. Also, totally messed up and added the WHOLE bag of frozen raspberries instead of just a cup and they were still great. Totally foolproof recipe.

  26. Hello! I just made these muffins and I was worried when they came out looking kind of gray. Not very appetizing. However, I tasted one and they taste great. I looked back at the recipe here and noticed yours look a little gray too. Wonder what that is… Anyway, they taste great! Thanks for sharing the recipe!

  27. 5 stars
    Another great recipe Lisa! After reading some of the comments I added some lemon juice along with the lemon zest (love our microplaner) and they are deeelicious, as you reported. We enjoy all your muffin recipes. They are a great for breakfast or lunch, since we don’t do cereal here anymore, and when my kids tire of sandwiches.

  28. I Have been waiting all week to make these for a Sunday morning treat. They are baking now. I’m pretty excited. They sound and smell delicious. I added a bit of a raw sugar streusel to the top, which I normally wouldn’t do but it’s our Sunday treat so what the heck! I am hoping they turn out ok. I just noticed I accidentally used a 2/3 measuring cup thinking it was a 1/2 measuring cup to measure out the flour. I thought they seamed a bit thick when mixing so I added the juice of my zested leamon to thin a bit. I’m going to be so sad if I messed them up. I have been so excited for them I can practly taste them all week. Fingers crossed!

  29. 4 stars
    Made these this morning. They work great with cranberries and orange (thought I had raspberries, but a munchkin ate them).
    Perfect antidote to store-bought muffins.

  30. I made these yesterday afternoon in an 8×8 pan b/c I didn’t have any cupcake papers. Baked for about 25 min to get totally done. Very good even though I folded in all the berries and looked down and realized I never put the darn egg in (I’m not a strong cook!) so I had to beat the batter with the berries in it which made the muffin cake a very strange color, but it tasted the same so it was all good. Great recipe. Thanks for posting.

  31. 5 stars
    This was delicious. I made a few changes because I didn’t have everything on hand. I used unsweetened applesauce in place of the butter (1:1) and spelt flour instead of whole wheat flour. I made this as a bread loaf since I did not have muffin liners on hand. I baked in a loaf pan for 50 minutes and my entire family has gobbled it up. Very happy how well this turned out with the changes and will make again soon! :)

  32. Great flavor and consistency! Definitely a keeper, but if you are expecting sweet, these are not! I will make again!!!

  33. Made these tonight and loved them! I used a “flax egg” since one son is allergic and they were still great. They weren’t very lemony so I may add some juice as others suggested. I’m excited for the kids to try them tomorrow morning!

  34. WOW! I just made these. I am new to the whole cutting out processed foods thing. I have had whole wheat flour in the cupboard for quite a while but I never knew what to do with it. These are amazing! Even my family who claims they don’t like whole wheat loves these.

    I did make a few alterations, based on what I had. I ran out of maple syrup so I substituted a little honey. I also used frozen blueberries instead of raspberries. They were equally delicious. Lastly, I added about four tablespoons of fresh lemon juice into the batter along with the zest. This have the muffins a nice lemon flavor. I never knew real food could taste so good!

    And these recipes are sooo easy to make alterations to- love that! :D

    For some reason it won’t let me rate this recipe, but if I could, I would give this five stars. Thanks for an amazing recipe, Lisa. :)

  35. Made these this morning with coconut oil instead of butter and used the zest of 1 lemon plus the juice. Wow these are so yummy and even my husband liked them! He is hard to please when food is made with healthy ingredients. Thanks for the recipe!

  36. I just made these last night, the kids didnt love them. They arent huge fruit muffin people. BUT I however could sit down and eat an entire batch. I love the combination of lemon and strawberry/raspberry so much that i made a smoothie this morning for breakfast! mmm! Thanks so much!

  37. 5 stars
    My family loves all your muffin recipes (particularly my 6-year-old son who would practically eat them for breakfast, lunch and dinner if I let him)! I made these yesterday and they are definitely a nice change from carrot//applesauce which we also love! My son gobbled it down and asked me to pack it in his snack every day! I typically sub 1/2 cup of the whole wheat flour with ground flax meal and coconut oil for the butter (with these on the first try I only subbed half of the amount of butter with coconut oil). They came out perfect! Please continue to post more great muffin recipes! I love keeping some in the freezer for quick breakfasts and snacks. Has been invaluable to have on hand for keeping us off of processed food!

  38. I love your website and all your recipes and what you stand for. Thank you for educating people on the importance of wholesome foods! My husband and son have to be on a gluten free diet. Do you have suggestions for gluten free alternatives to whole wheat?

  39. I made this tonight but replaced the milk with almond milk and, by accident, forgot to add the frozen raspberries. They turned out great, even without the raspberries! My 6 year old ate 1 and says they are good! We’ll see how he feels tomorrow! ;)

  40. Wow! I made these last night as an after dinner snack and they were AMAZING! My husband and 3 year old enjoyed them too. My daughter did say she still likes the pumpkin muffins and carrot/applesauce muffins better, but these are my personal new favorite :)

  41. 5 stars
    I made these today and they turned out delicious! I used whole spelt flour instead of whole wheat and, due to my daughter’s allergies, I used the flax egg substitute in place of the egg (1 TBSP ground flax + 3 TBSP warm water). Thanks for another awesome recipe and for all that you do! :)

  42. I made these today and they were delicious! I also was low on maple so used 1/4c maple and 1/4 c unrefined coconut sugar and I used buttermilk instead of whole milk since I had some. Yum! Very light and moist. I was slightly shy on raspberries so made two with blueberries and they are yummy too! I liked the carrot applesauce ones but my 6yo (who LOVES carrots) did not. Can’t please everyone all the time!

  43. 5 stars
    Love these, Lisa! I’m an author, and we always need healthy fuel to stave away the snack monster. I’m not waiting until my birthday (also in May) either!

  44. Love these!!! I made these last night using frozen blueberries and almond milk. They were super tasty, but higher in calories than I want. So I made them again today still using frozen blueberries and almond milk but I used unsweetened applesauce instead of butter. Still very yummy and clean, but minus several calories.

  45. Mine came out super dry. I used fresh strawberries instead of any othertype of frozen fruit.
    Could that have altered the moisture factor?

    1. Since you used fresh strawberries instead of frozen raspberries you probably overcooked the muffins. Next time shorten the cooking time and I’m sure they will turn out great.

  46. I made these last night and they are delicious. The only change I did was using 1/4 cup of maple syrup and 1/4 of sugar because I didn’t have enough maple syrup. I know, I know, sugar is bad bad bad, but 1/4 cup for 12 muffins isn’t too terrible. Next time I will try the recipe as written.

  47. 5 stars
    These were amazing!! I couldn’t zest my lemon, so I just juiced half of a lemon instead. They were awesome! Going to make a double batch today just for the freezer :)

  48. I have made several of the muffin recipes and my 5 year old just doesn’t like them. I was hoping to make muffins and the granola for an easy breakfast each week for our family. My husband and I love the muffins, but my daughter doesn’t think they are sweet enough. Any suggestions or changes to the recipes that could help?

    1. Laura,
      My 3 year old finally ate her first whole carrot applesauce muffin today instead of just kind of playing and mushing it around. I have always given her some with the other kids knowing it was probably going to be wasted, which I hate, but also want to give her a chance. So patience does pay off!
      My oldest daughter doesn’t like banana bread all that much because it isn’t sweet enough for her. If you use liquid stevia at all that may be an option. I recommend Nunaturals brand. It only takes a tiny bit. I think 1/4 tsp equals one cup of sugar sweetness equivalent (could be wrong so google it) so I will add that when I make it and she loves it now.
      Also, sometimes you just keep trying and patience and time will help. I made tomato soup for my kids the other day. We used to regularly each campbell’s condensed- yuck, I know. At first they could barely choke down the homemade because it was different and not as sweet. This last time (and I hadn’t made it for about 6 months) they raved about how good it was and how much they like it more than the old canned crappy stuff. So maybe a break or just keep trying?
      Sometimes you just have to accept some don’t like particular foods too. Hard to please all. Some kids will eat granola and one won’t touch it. Good luck!!!!

    2. Laura, I would also say be patient. Not sure how much sugar your kids are used to — sounds like you’re in the process of “cleaning up”. I know it takes some people a while to adjust a sweet tooth — it did for me. Lisa’s muffin recipes are plenty sweet for me now, but it was an adjustment, especially from storebought and other recipes that had much more sugar. Hang in there! Tastes will change :-)

  49. 5 stars
    Very Yummy! Made with 1/4 C maple syrup and 1/4 C honey because I ran out of maple syrup. I didn’t get a very big lemon flavor so I think I will increase the lemon zest next time but so good will def make again.

  50. 4 stars
    I just made these with lemon juice instead of zest and frozen blueberries. Very yummy. 5 year old gobbled them up.

      1. I substituted 2 Tablespoons lemon juice in place of the zest. I never have lemons in the house when I could use them!

  51. Could I swap the whole wheat flour for almond flour or another flour? And almond milk instead of regular milk? Thanks!!

    1. Assistant to 100 Days (Amy)

      Hello Jessica. Almond flour cannot be subbed 1:1 with whole wheat flour. I’m not sure what the ratio would be and you would also likely need a combination of flours. In most recipes, almond milk does work as a sub for milk. ~Amy

  52. I sub organic spelt flour (Bob’s Red Mill) for whole wheat (1:1) in recipes like this. I think they turn out a bit lighter and delicious.

  53. I think I might try these with blueberries since I have a stash in my freezer. When I was a kid my mom put little Suzy’s Zoo lunch notes in my lunchbox. They made my day :) I hope to this for my boys when they get a little older.

  54. Well I personally am a fan you have switched me to whole wheat flour I can’t wait to make these muffins the carrot applesauce ones were gobbled up by my two toddlers and my husband who wasn’t too sure:)

  55. I noticed that you use all whole wheat flour. Have you used whole wheat pastry flour and what are your views on it (any health differences)? I’ve noticed that the pastry flour gives the muffins a lighter consistancy. Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Amy. Whole wheat pastry flour is absolutely fine if it works well for you. It is lower in protein which makes for a lighter end product. ~Amy

  56. I highly recommend prairie gold whole wheat flour. I think it’s the best out there and is the only flour I’ve found to be able to use in recipes and not have to use white flour. I love it! I actually prefer it to the King Arthur flour…and it’s non GMO too which is awesome. Hope that helps someone. And…can’t wait to try these muffins. Thanks for all the great recipes!

    1. There are no GMO wheat’s on the market. It’s not needed in wheat. What you might be thinking of is hybridized wheat? Everything we eat today has been breed over many generations to make it immune to diseases that will kill the entire crop and lead to mass starvation or yield enough wheat to feed the current population.
      Rant over. Yes, that particular brand of wheat is pretty good. I found my bag at Wal-Mart.

  57. You will love the micro plane zester. I use mine ALL of the time (besides spoons and knives it’s my most used small appliance). I use it for citrus, parmesan, and I’ve started grating my garlic. I don’t have a press and it’s much easier than mincing. Perfect for adding super fine garlic to vinaigrettes and stir fry’s.

  58. I am curious as well about using all wheat flour. I made the whole wheat sandwich bread in the bread machine and it was like a rock. We had to throw the whole load outside.
    I know that when I make pizza crust I have to use 3/4 wheat and 1/4 white flour or it has such a heavy texture.

    1. I swap out 100% white whole wheat flour (Trader Joe’s brand), for AP flour in all my favorite muffin recipes and they turn out great every time. My kids and husband gobble them up! I do know that the online baking consultants at King Arthur Flour suggest adding extra liquid when substituting 100% KIng Arthur white whole wheat for AP in a recipe. I’ve found that Trader Joe’s brand doesn’t need extra liquid.

      I’ve actually made all my favorite muffin recipes healthier by swapping out white whole wheat for AP, using coconut oil in place of cooking oil and limiting the added sweetener to 1/2 cup or less per 12 muffins. I know have muffins for all seasons. Can’t wait to try this recipe when raspberries are in season!

      1. Thanks, was just wondering about using white whole wheat instead. I use TJ white whole wheat and King Arthur, but TJ is cheaper and more convenient to get. I will look for the liquid use as you mention between the two,as I have wondered the difference between the two, thanks for the info.

      2. For what it is worth I now mostly use WHOLE spelt flour (Bob’s Red Mill is cheapest) for muffins at home. Spelt has lower gluten then whole wheat, and though not a gluten free household, I watch our intake. Muffins still come out fluffy, no extra liquid needed. I still use TJ’s white wheat for muffins I take to school as BRM flours are not made in a nut free facility.

  59. I went to great harvest the other day and asked if their honey whole wheat had only whole wheat flour, because whenever I cook with only whole wheat, it turns out too dense. They said they add in some white flour or else it would be like a rock. I am really curious about this now since I notice you only use whole wheat in all I your recipes.

    1. Which location? On the website where I go they post the ingredients and it does not include white flour. I only use 100% whole-wheat in my recipes. Unless it’s cookies or some kind of treat!

  60. Do I need to use frozen raspberries? I have fresh not frozen. How will it work with honey instead of maple syrup?

      1. The only difference is that fresh raspberries will “bleed” so for a nicer looking muffin better to use frozen. I’m currently waiting for my fresh berries to freeze while I’m doing something else in the house.

  61. Do you mix in the raspberries without thawing them? Is that so they are not oozing too much liquid? Also, would fresh work better?

      1. Ha!! I have brain melt from dealing with a feisty 3 yr old. Thanks!!! going to make these right now :)

  62. Thanks for the recipe! Can we use honey instead of the maple syrup? Does maple syrup give it a certain taste that honey wouldnt?

  63. We love the Lunchbox Love Cards. Apparently, they are a big hit around the lunch table and get passed around quite a bit. I even had a teacher ask where she could get them for her son’s lunchbox. To make them last longer for multiple uses, I use name badge holders (can be purchased in the office supply section). Each morning I just slide the cards in one of plastic sleeves before putting in the lunchbox. The cards have survived several spills and sticky fingers. We’ve used our many times over!

    1. Nicole – Since we don’t have any allergies or sensitivities I never cook with gluten-free flour so unfortunately cannot give you advice on that!

  64. Do you use a specific kind/type of whole-wheat flour? There seems to be several options when I look at the store. These sound wonderful and can’t wait to try them.