• Cooking Time: 18 - 22 Minutes
  • Servings: 12 Muffins
  • Preparation Time: 5 Minutes


Eating less sugar is about preserving your health. I made a decision to stop eating additional added sugar in one month. My motivation was to try something new and feel fitter. Other motivations might be to lose weight, to reduce a yeast infection or simply to set a better example for your children.

The result of this experiment: Super fluffy and juicy muffins.


  • 2 cups/ 250g spelt flour
  • 2 medium bananas mashed
  • 1 tsp be-carb soda
  • 2,5 tsp baking powder
  • 1 tsp vinegar
  • pinch of salt
  • 1/2 cup/ 125 ml water
  • 1/2 cup/ 125 ml vegetable oil
  • 1 cup/ 250 g fresh or frozen raspberries


  • Preheat the oven to 350°F or 180°C
  • Whisk everything in a medium bowl with the fork. Add water if necessary.
  • Finally fold the raspberries gently into the batter.
  • Grease well 12 muffin cups (I don´t use the paper inserts) and fill in the dough portion wise.
  • Bake until muffins are golden and a tester inserted into the centers comes out clean, for 18 – 22 minutes.
  • Enjoy your natural sweet muffin with a clean conscience ;)

Categories: Cookies  Cupcakes  Sweet 
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