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Raspberry Almond Muffins Under 100 Calories - Light, Bright, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) all-purpose flour – Gives structure without heaviness.
  • 1/4 cup (25 g) almond flour – Adds flavor and tenderness.
  • 1/3 cup (65 g) granulated sugar – Just enough to sweeten.
  • 1 tsp baking powder – For lift.
  • 1/4 tsp baking soda – Helps with rise and browning.
  • 1/4 tsp fine salt – Balances flavors.
  • 1/2 cup (120 ml) unsweetened almond milk – Light and dairy-free; any milk works.
  • 1/3 cup (80 g) nonfat plain Greek yogurt – Moisture and protein without the calories.
  • 1 large egg white – Structure with fewer calories than a whole egg.
  • 1 tbsp light olive oil – A little fat keeps the crumb soft.
  • 1 tsp pure vanilla extract – Rounds out the flavor.
  • 1/2 tsp almond extract – The key to that almond bakery aroma.
  • 3/4 cup (90 g) fresh raspberries – Gently halved if large; frozen works too.
  • 1 tbsp sliced almonds – Optional, for a light crunch on top.
  • Optional sweetener boost: 1–2 tsp granular sweetener like stevia or monk fruit if you prefer a sweeter muffin without extra calories.

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly coat with cooking spray.
  2. Mix dry ingredients: In a large bowl, whisk the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the almond milk, Greek yogurt, egg white, olive oil, vanilla, and almond extract until smooth.
  4. Combine gently: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick and a bit lumpy—avoid overmixing to keep the muffins tender.
  5. Fold in berries: Add the raspberries and fold gently 3–4 times, just until distributed. If using frozen berries, add them straight from the freezer to limit bleeding.
  6. Portion: Divide the batter evenly into the 12 muffin cups. The cups will be about two-thirds full. Sprinkle sliced almonds on top if using.
  7. Bake: Bake for 13–16 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Avoid overbaking so they stay soft.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. They’ll continue to set as they cool.
  9. Taste and adjust: After your first batch, decide if you want a bit more sweetness next time. You can add a teaspoon or two of zero-calorie sweetener without pushing past 100 calories.