Healthy Raspberry Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(112)
Ingredients
12 muffins
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs, at room temperature
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup raspberries, fresh or frozen
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Preparation
Step 1
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3
In a separate bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
Step 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries.
Step 5
Divide the batter evenly among the muffin cups, filling them about ¾ of the way full.
Step 6
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
Let the muffins cool for 5 minutes in the muffin tin, then transfer them to a wire rack to cool completely.
Step 8
Save recipe for the next time?
Chef's notes
To make it vegan, replace the eggs with flax eggs.
For gluten-free muffins, use a gluten-free flour blend.
