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Spring
Fresh Raspberry & Greek Yogurt Muffins
by:
Abigail Olivas
March 16, 2016
4
1 Ratings
View
4
Reviews
Photo by One Happy Place
Review
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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
Pre-heat oven to 400 degrees
Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
Fold fresh raspberries, gently, into batter
Spoon the batter into each muffin cup until 3/4 full
Top each muffin with a fresh raspberry in the center (optional)
Bake muffins for 20-25 minutes or until a toothpick comes out clean
Let cool before eating
Tags:
Bread
Muffin
Greek
Raspberry
Yogurt
Fruit
Summer
Spring
Breakfast
Snack
Brunch
Side
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4 Reviews
Write a Review
Bethany
April 8, 2016
You call for salt but don't say the measurements of the salt. Can you let me know? Thanks!
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?
Abigail O.
March 16, 2016
Hi Liz! Absolutely.
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