Raspberry Yogurt Muffins
These Raspberry Yogurt Muffins are light and fluffy, and quick and easy to make, making them are the perfect afternoon treat!
I don’t make muffins often, but once in a while I like to get into the kitchen and do a little baking. One of the simple guidelines I like to follow when it comes to healthy eating is to limit foods that make crumbs. What I mean by that is that I try to focus on whole foods as much as I possibly can and therefore limit foods that create crumbs such a cookies, crackers, granola bars, etc… So, as you can imagine, muffins aren’t high up in the rotation, but when it comes to food made with real ingredients nothing is off limits.
In order to keep these Rasberry Yogurt Muffins as healthy as I possibly could (I mean, they are pretty darn healthy), I ensured that they were naturally sweetened and made with simple ingredients. To keep these muffins light and fluffy I opted to use full-fat plain yogurt for extra moisture and richness. When you are shopping for yogurt things can get very confusing quickly (the yogurt aisle has about 100 different options), but the easiest thing to look for is plain, unsweetened yogurt, and ensure you are always opting for the full-fat variety. Real yogurt is only made with two simple ingredients; whole milk and bacterial culture, so be sure to read the ingredients list to find the best option. I know it might seem impossible, but I can assure you that almost every single grocery store will carry it, you just need to be willing to look for it.
These Raspberry Yogurt Muffins are great for snacks and breakfasts alike and can be stored in the fridge for up to 5 days or frozen in the freezer for months to come.
Raspberry Yogurt Muffins
These Raspberry Yogurt Muffins are made with spelt flour, however you could also use an all-purpose 1-to-1 gluten-free flour (like this one) if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast, Snacks
- Cuisine: Vegetarian
- 1 3/4 cup spelt flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup plain full-fat yogurt
- 1/3 cup olive oil or coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 2 eggs
- 1 1/4 cup raspberries, fresh or frozen
- Butter or coconut oil for greasing
- Preheat oven to 400°F.
- In a large bowl, mix together the dry ingredients; flour, baking powder, baking soda and sea salt. Stir with a whisk.
- In a separate medium bowl, mix wet ingredients; yogurt, olive oil, vanilla extract, honey and eggs and whisk until well combined. (If using coconut oil, be sure to melt it before adding to the mixture.)
- Pour wet ingredients into dry ingredients and whisk until mixtures are well combined. The batter will be thick, but that is ok.
- Add raspberries to the mixture and gently fold with a spatula or wooden spoon until incorporated.
- Grease muffin tin with butter or coconut oil, or add muffin liners, and divide batter evenly between the 12 muffin cups.
- Transfer to the oven and bake for 20-22 minutes (do not open to oven door before 20 minutes or muffins will not rise), until the muffins are golden on top and a toothpick comes out clean.
- Place the muffin tin on a cooling rack to cool, and run a butter knife along the outer edge of the muffins to loosen them from the pan.
- Allow muffins to cool slightly, about 5 minutes, and then remove from muffin tin to cool further.
- Muffins can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.