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Healthy Lemon Raspberry Muffins

  • Total Time: 30 minutes
  • Yield: 10 1x

Description

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

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 400F and prepare 10 muffin liners.
  2. In a bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, mix the greek yogurt, coconut oil, maple syrup and vanilla extract. Add the eggs, followed by the lemon juice and lemon zest.
  4. Fold in the dry ingredients until just combined and mix in the raspberries.
  5. Fill each muffin liner to about 3/4 full (even a little more than that).
  6. Bake the muffins at 400F for 10 minutes, followed by 5 minutes at 350F. At the 15 minute mark, check on the muffins using a toothpick. If they aren’t fully baked, add another 2 minutes of baking time and check again.
  7. When the muffins are fully cooled, store them in an airtight container in the fridge for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Muffins
  • Cuisine: Breakfast, Snack

Nutrition

  • Serving Size: 1 muffin

Find it online: https://mapleetchocolat.com/healthy-lemon-raspberry-muffins/