Black Raspberry Morning Muffins October 28 2023, 0 Comments

Early mornings can be hard to start on a positive note, especially as December arrives and the sun rises later than you do. These muffins might mirror those early morning hues, but that's only because they are infused with the power of black raspberry anthocyanins to energize your day! Filled with carrots, apple, nuts, and dried fruit, these morning muffins are packed with healthy whole foods, with a hint of sweetness and zing from orange juice to brighten up your morning routine.

They are great on their own, or you can try them with our black raspberry pumpkin butter spread.


  • 2 cups (240g) whole wheat flour, lightly packed*
  • ¼ cup (20g) BerriHealth Black Raspberry Powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp table salt
  • ⅔ cup avocado or vegetable oil
  • 1 cup packed brown sugar
  • 3 large eggs at room temperature
  • ½ cup orange juice
  • 2 tsp pure vanilla extract
  • 2 cups grated carrots
  • 1 cup grated apple
  • ½ cup dried cranberries, cherries or raisins
  • ½ cups chopped walnuts or pecans
  • Optional: sprinkle some pumpkin or sunflower seeds on top


*We tried a few different types of whole wheat flour, and the weight in grams for 2 cups of flour was different for all of them. We recommend using a scale if at all possible!



  1. Preheat oven to 375°F. Spray muffin pans with nonstick spray or use cupcake liners (we prefer liners made with parchment paper).
  2. In a small bowl, cover the dried cranberries, cherries or raisins with hot water. Drain after 20 minutes, then set aside.
  3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, salt and Black Raspberry Powder. 
  4. In a large mixing bowl, whisk together the oil, brown sugar, eggs, orange juice, and vanilla. When nicely blended, mix in the grated carrots and apples.
  5. Pour the dry ingredients into the wet ingredients and stir together a few times with a rubber spatula. Then fold in the drained, dried fruit and nuts until just combined with no pockets of flour left. Do not overmix.
  6. Fill to just below the top of the muffin cup or liner with batter. Sprinkle a few pumpkin or sunflower seeds on top of each muffin if desired.
  7. Bake for 22-27 minutes, or until a toothpick inserted in the center comes out without any raw batter (there can be muffin crumbs on the toothpick). Take the muffin pan out of the oven and allow the muffins to cool for 5 minutes. Then, take the muffins out of the pan and cool on a wire rack until you’re ready to enjoy!
  8. Store in the refrigerator in a covered container for up to a week. You can also freeze your muffins to make them last longer.