Healthy Lemon Raspberry Muffins

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!