Fresh Raspberry & Greek Yogurt Muffins

By Abigail Olivas
March 16, 2016
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Makes: 12 muffins

  • 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)
  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

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