Healthy Raspberry Lemon Muffins
These tasty delicious muffins are moist and fluffy and are a perfect accompaniment to any breakfast.
Servings: 12 muffins
Calories: 215kcal
Ingredients
- 2 cups light spelt flour
- 1/4 cup raw fine sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable/olive oil
- 1/4 cup pure maple syrup
- 2 eggs, room temperature
- 1/2 cup Greek yogurt
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 400°F. Line 12 muffin cups with muffin liners or grease each with coconut oil, or vegetable oil.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt, then blend with a whisk.
- In a medium bowl, combine vegetable oil, maple syrup or honey with a wire whisk. Add eggs and beat well, then add yogurt, vanilla extract, lemon juice and zest.
- Pour the wet ingredients into the dry ingredients just until moistened. Gently fold in raspberries.
- Using an ice cream scoop, divide the batter evenly, filling all 12 muffin cups. Bake for 20-22 minutes, until lightly golden and toothpick comes out clean. Place on a cooling rack. After a few minutes, loosen them from the pan, and then transfer them onto the cooling rack.
- Store the muffins in the refrigerator for 5 days, or freeze them for up to 3 months.
Nutrition
Calories: 215kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 54mg | Fiber: 3g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg