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Raspberry Yogurt Muffins

Raspberry Yogurt Muffins

Author: Stephanie Kay

These raspberry yogurt muffins are made with spelt flour, however, you could also use all-purpose flour or a 1-to-1 gluten-free flour (like this one) if needed.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Baked Goods
  • Method: Baked
  • Cuisine: American
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Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl, mix together the dry ingredients; flour, baking powder, baking soda and sea salt. Stir with a whisk.
  3. 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.)
  4. Pour wet ingredients into dry ingredients and whisk until mixtures are well combined. The batter will be thick, but that is ok.
  5. Add raspberries to the mixture and gently fold with a spatula or wooden spoon until incorporated.
  6. Grease muffin tin with butter or coconut oil, or add muffin liners, and divide batter evenly between the 12 muffin cups.
  7. 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.
  8. 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.
  9. Allow muffins to cool slightly, about 5 minutes, and then remove from muffin tin to cool further.
  10. 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.
  11. Enjoy!

Nutrition

Find it online: https://kaynutrition.com/raspberry-yogurt-muffins/