Did you know that early spring is prime lemon season?? With the start of spring, these light and citrusy muffins are great for breakfast, snack, and even lunchboxes. Packed with protein from Greek yogurt, these muffins are a nutritious treat that will keep you satisfied for longer.
👦 Fun fact: I created this recipe specifically for Sawyer when he was a dairy intolerant baby! I subbed coconut milk yogurt for the Greek yogurt, and they turned out wonderfully. They’ve been a keeper for all these years!
Preheat oven to 400F and line a muffin tin with silicone muffin liners
In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.
In a small bowl, mix together the yogurt, pure maple syrup, coconut oil, lemon juice, eggs, and vanilla extract.
Pour the wet ingredients into the dry, and whisk together.
Add in the flour-dusted raspberries and combine with the batter.
Pour into tins and bake for 23 minutes until center is cooked through.
Ingredients
Directions
Preheat oven to 400F and line a muffin tin with silicone muffin liners
In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.
In a small bowl, mix together the yogurt, pure maple syrup, coconut oil, lemon juice, eggs, and vanilla extract.
Pour the wet ingredients into the dry, and whisk together.
Add in the flour-dusted raspberries and combine with the batter.
Pour into tins and bake for 23 minutes until center is cooked through.