Healthy Lemon Raspberry Muffins

Healthy Lemon Raspberry Muffins

Based on 0 ratings
Marlie Robson

Marlie Robson

Community member

Difficulty

Easy 👌

Preparation

10 min

Baking

22 min

Resting

0 min

Ingredients

2Servings
340 ml
whole-wheat flour
1 tsp
baking powder
½ tsp
baking soda
1 pinch
sea salt
85 ml
coconut oil
125 ml
honey
2
eggs
170 g
non-fat Greek yogurt
2 tsp
vanilla extract
½ tsp
lemon zest
375 ml
frozen raspberries
1 pinch
brown sugar

Utensils

muffin tin, 2 bowls, 2 whisks, wooden spoon, muffin liner

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  • Step 1/6

    • muffin tin

    Preheat the oven to 180 degrees Celsius. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).

  • Step 2/6

    • 340 ml whole-wheat flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 pinch sea salt
    • bowl
    • whisk

    In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.

  • Step 3/6

    • 85 ml coconut oil
    • 125 ml honey
    • 2 eggs
    • 170 g non-fat Greek yogurt
    • 2 tsp vanilla extract
    • ½ tsp lemon zest
    • bowl
    • whisk

    In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

  • Step 4/6

    • 375 ml frozen raspberries
    • wooden spoon

    Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.

  • Step 5/6

    • 1 pinch brown sugar
    • muffin liner

    Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

  • Step 6/6

    Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

  • Enjoy your meal!

    Healthy Lemon Raspberry Muffins

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