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Ingredients
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1 1/2 cups
all-purpose flour
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1/2 cup
coconut sugar
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1/3 cup
coconut oil (melted)
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1
container low-fat (2%) greek yogurt (7 ounces)
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1
whole egg
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1 cup
fresh raspberries
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12
more fresh raspberries, for topping (optional)
Directions
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Pre-heat oven to 400 degrees
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Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
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In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
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In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
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To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
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Fold fresh raspberries, gently, into batter
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Spoon the batter into each muffin cup until 3/4 full
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Top each muffin with a fresh raspberry in the center (optional)
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Bake muffins for 20-25 minutes or until a toothpick comes out clean
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Let cool before eating
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