Raspberry Lemonade Muffins

It’s finally March which means Spring is around the corner! Can you believe it? I feel like time is speeding by, but I am here for all the warm weather and spring foods! What screams spring more than Raspberry Lemonade?! I’ll tell you—Raspberry Lemonade Muffins. You heard me. And even better- these muffins have no added sugar thanks to @Nutrasweetnatural ! 

Nutrasweet is the perfect sugar substitute for your spring baking needs. The conversion is easy- 1 packet is equivalent to 2 tsp of sugar. So, 0.5 cups of sugar would be 12 packets of Nutrasweet and so forth. 

Alright- here’s how!


  • 1.5 cups old fashioned oats
  • 1 cup skim milk (or plant based milk)
  • 1 Tbs lemon juice 
  • Zest of ½ lemon
  • 1 brown egg 
  • 12 packets @Nutrasweetnatural
  • 1 cup Cassava Flour or Oat flour
  • 1 tsp baking powder
  • ½ tsp corn starch
  • ¼ cup Extra Virgin Olive oil
  • 1 pint Raspberries

Preheat the oven to 375 degrees F. Combine wet ingredients in one bowl and mix well. In a separate bowl combine all dry ingredients. Slowly add dry ingredients into the bowl of wet ingredients. Careful not to over mix. Fold in Raspberries (I saved 1 raspberry for the top of each muffin.) Cut parchment paper for each muffin tin and fill with mixture about ¾ full. Top with a sprinkle of oats and a raspberry. Bake for 17 minutes. Top with fresh lemon zest and enjoy!

These muffins are the perfect midday treat or breakfast. I stored my leftovers in the fridge and popped them in the microwave for 30 seconds to heat them up before eating. Trust me- you’re going love these. Make these for your family and don’t tell them they have no added sugar- I bet they won’t even notice! If you make them don’t forget to tag me on Instagram @katiescardiokitchen !

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