Fresh Raspberry & Greek Yogurt Muffins

By Abigail Olivas
March 16, 2016
4 Comments


Makes: 12 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil (melted)
  • 1 container low-fat (2%) greek yogurt (7 ounces)
  • 1 whole egg
  • 1 cup fresh raspberries
  • 12 more fresh raspberries, for topping (optional)

Directions

  1. Pre-heat oven to 400 degrees
  2. Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
  3. In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
  4. In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
  5. To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
  6. Fold fresh raspberries, gently, into batter
  7. Spoon the batter into each muffin cup until 3/4 full
  8. Top each muffin with a fresh raspberry in the center (optional)
  9. Bake muffins for 20-25 minutes or until a toothpick comes out clean
  10. Let cool before eating

More Great Recipes:
Bread|Fruit|Spring|Summer

Reviews (4) Questions (0)

4 Comments

Bethany April 8, 2016
You call for salt but don't say the measurements of the salt. Can you let me know? Thanks!
 
Author Comment
Abigail O. April 9, 2016
Hi Bethany! It's 1/2 teaspoon of salt. It seems to not have saved in the recipe and I didn't even notice. Thank you so much for letting me know!
 
Liz R. March 16, 2016
I'm guessing this recipe will work fine with regular sugar, right?
 
Author Comment
Abigail O. March 16, 2016
Hi Liz! Absolutely.