Name: Healthy Lemon Raspberry Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Breakfast
Ingredients: 3/4 cup (185g) 2% plain greek yogurt (RT); 1/4 cup (59ml) coconut oil (melted and cooled); 1/3 cup (100g) pure maple syrup (RT); 1 tbsp lemon juice; lemon zest of 1 lemon; 2 large eggs (RT); 1 1/2 tsp vanilla extract; 1 cup (130g) whole wheat flour; 1/2 cup (70g) all purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cup raspberries

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These healthy lemon raspberry muffins are packed with greek yogurt, made with whole wheat flour and make an easy delicious breakfast or snack!

I have been working all summer on a healthy raspberry muffin recipe and it’s finally ready for me to share it with you! A little while ago I asked my instagram followers to vote on what kind of muffin recipe they wanted to see next on the blog and healthy raspberry greek yogurt muffins won. So today I’m introducing to you these healthy lemon raspberry muffins! These muffins are fluffy, flavourful and nutrient dense. They make a great healthy option for breakfast or a snack.

WHAT INGREDIENTS WILL YOU NEED FOR THESE HEALTHY LEMON RASPBERRY MUFFINS?

These muffins are made with healthier pantry staple ingredients. Here is what you’ll need:

Greek yogurt: it is the perfect ingredient to obtain moist and protein packed muffins.
Maple syrup: it is my favourite natural sweetener and something I always have at home. You could also use honey if you prefer.
Coconut oil: it is my preferred oil for baking. I have not tested the recipe with vegetable oil, but it should be a good substitute if that’s all you have.
Whole wheat flour: I wanted to make these muffins as nutrient dense as possible, so I majorly used whole wheat flour in this recipe.
All purpose flour: the all-purpose flour balances out a bit how dense the whole wheat flour is.
Raspberries: the star of this recipe! I used fresh raspberries since they were in season, but frozen raspberries would work too. Just add them frozen to the batter.
Lemon: when I originally developed the recipe, there was no lemon involved. However, the muffins with just the raspberries were a little blend and were missing a bit of a punch flavour. The lemon is exactly what it was missing!
Other: eggs, vanilla extract, baking soda, baking powder, salt

HOW TO MAKE THESE LEMON RASPBERRY MUFFINS:

The muffins are super easy to make! First, bring all your wet ingredients to room temperature. It is important in this recipe since we are using coconut oil, which will solidify if the other ingredients are too cold. Preheat the oven to 400F and prepare 10 muffin liners or grease your muffin pan.

In a bowl, combine all your dry ingredients – the whole wheat flour, all purpose flour, baking soda, baking powder and salt. In a separate bowl, mix the greek yogurt, maple syrup, coconut oil and vanilla extract. Add the eggs, followed by the lemon juice and lemon zest. Fold in the dry ingredients until just combined and mix in the raspberries. Fill your muffin liners to a little more than 3/4 full.

Bake the muffins for 10 minutes at 400F, followed by 5 minutes at 350F. Using a toothpick, check if the muffins are fully baked. If they aren’t, bake them for another 2 minutes and check again. When done, let the muffins cool completely before storing.

HOW TO STORE THESE MUFFINS:

I highly encourage you to store these lemon raspberry muffins in an airtight container in the fridge. Stored in the fridge they will last up to 5 days. If you keep them at room temperature, they will only last 3 days.

You can also freeze these muffins. Simply wrap them tight in plastic wrap and place them in a freezer bag. They will last up to 3 months in the freezer.

FOR MORE HEALTHY BREAKFAST OR SNACK IDEAS, CHECK OUT MY:

If you make these healthy lemon raspberry muffins, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!