Raspberry Caramel Fibre Muffins

Happy FriYAY everyone!

I haven’t been able to get much sleep at all for the past few days, so it’s safe to say that I’m super looking forward to sleep-in mornings and cosy breakfasts – enter allllllll the warm tea and a fluffy raspberry caramel fibre muffin… or two. Probably two. They’re SO good.

high fibre muffins

Look, I love decadently sinful muffins (think quintuple chocolate muffins the size of my head – mmm next post idea anyone?) as much as the next person, but they usually don’t make me feel my very best. Sure, I will have them every now and then, as I’m a firm believer in all things moderation (except when it comes to watching some Netflix… in that case I don’t know any limits) but it’s always nice to have a nutritious, wholesome option up your sleeve, isn’t it? Especially when said healthy option tastes every bit as delicious as its not-so-healthy counterparts.

high fibre muffins

These muffins, holy moly. I know they would be good – that caramel raspberry combo can do no wrong – but never in a trillion of years would have I imagined they would turn out this magical.

Even when they’re packed with fibre thanks to The Good Guru Superfoods Good Seeds & Fibre mixture, they still have the loveliest texture. Moist and super fluffy – you wouldn’t know they’re so healthy! Personally, I adore baking with coconut oil, since it adds a slight nutty flavour and keeps all baked goods unbelievably soft. A true favourite of mine!

For the caramel flavour, I added a bit of mesquite powder. It’s an easy way to add some extra oomph to the muffins without all the sugar from actual powder, and it tastes just as wonderfully! 

high fibre muffins

Last but not least, we have some raspberries. I don’t know about you but they’re truly my favourite fruit out there (as well as watermelon, but you gotta admit that watermelon muffins don’t have the same ring to it) and I’m always trying to add them to everything I cook. They also add some nice moisture to the batter, and are the perfect flavour explosion in every bit. So, so beautiful. I went for frozen berries myself since raspberry season is long gone where I live, but those of you living in colder climates might still have access to fresh ones, which you can also use. And let’s not forget about all of you friends living in the southern hemisphere! Soon it will be time for you to enjoy fresh berries again, so you cannot miss on these muffins.

high fibre muffins

I mean: no one should miss on them really. Fresh or frozen, all kind of raspberries will work greatly! And I’m thinking that other fruits such as peaches, apples, pears, cherries and the like would be perfect as well. What combo are you guys dying to try?

high fibre muffins

By the way: that Good Seeds & Fibre jar I mentioned earlier? Now, that’s one of my newest obsessions too! It’s a great natural way to boost your fibre intake with nothing but the best ingredients: Linseed (Milled), Sunflower Seeds (Milled), Goji (Milled), Organic Sesame Seeds (Sesame), Organic Chia Seeds, Organic Pumpkin Seeds (Milled) & Psyllium Husk. I love it since it can be added to everything from baked goods, pancakes, porridge and smoothies, to savoury goodies such as soups and salads. Keep your eyes peeled because you’ll definitely be seeing it around here often 😉 Any other idea on what I can make with it next? I’m thinking fibre pancakes would be mighty fine right now.

high fibre muffins

Like, I’m actually thinking of making those pancakes in this very moment, so I shall leave you know. If you need any suggestions on what to do with your free time… these muffins would make the best Friday baking project *wink wink*

high fibre muffins


Raspberry Caramel Fibre Muffins


  • 1 cup (130 grams) spelt flour
  • 1/2 cup (45 grams) rolled oats
  • 1/4 cup (40 grams) The Good Guru Seeds & Fibre mix
  • 2 tbsp. (15 grams) mesquite powder
  • 1/4 cup (50 grams) coconut oil, melted
  • 1/2 cup (120 grams) almond ilk
  • 1/2 cup (110 grams) coconut sugar
  • 1 tbsp. (15 mililitres) vanilla extract
  • 1 Orgran faux egg
  • 1/2 tsp. baking powder
  • a handful of frozen raspberries


  1. Preheat oven to 180ºC (375F)
  2. In a bowl, whisk all dry ingredients: flour, oats, the seeds and fibre mix, baking powder, sugar and mesquite powder.
  3. Add in the "egg", coconut oil, milk and vanilla and stir to combine.
  4. Line 8 muffin tins with parchment paper or grease them very well, and fill them 3/4 with the batter.
  5. Carefully, put 3-4 raspberries in each tin. Make sure you don't smash them or the batter will turn blue.
  6. If desired, top the muffins with some extra oats and sugar.
  7. Bake for 20-25 minutes or until they're golden and nice and when you insert a toothpick in the centre they come out clean.
  8. Enjoy!

I hope you guys love these if you give them a go!

Post in collaboration with The Good Guru. All opinions are, as always, my own.


1 Comment

  • Reply superfitbabe September 16, 2017 at 6:00 pm

    Is it bad that I actually despise watermelon? I much much much prefer raspberries anyways! But these muffins look so delicious though! So nutritious and so flavorful too!

  • Leave a Reply

    I have read and accept the privacy policy *

    Basic information on personal data protection.
    Person responsible: Consuelo Morcillo More info.
    Purpose: Moderate the comment section. More info.
    Legitimacy: Your given consent. More info.
    Final recipients: Data is kept on Dinahosting servers, where this website is hosted. More info.
    Rights: You're entitled to access, rectify, limit or remove your data, as explained on the aditional data section.
    Data storage period: Data will be saved until those concerned request its deletion.
    Additional information: additional information on your personal data protection can be found on my privacy policy.