Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/3 cup olive oil
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 2 eggs
- 1 1/2 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.
- Enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 175 calories
- Sugar: 8 grams
- Fat: 8 grams
- Carbohydrates: 23 grams
- Fiber: 2 grams
- Protein: 4 grams