Raspberry-Lemon Yogurt Muffins

Products We Used
Ingredients
 1 cup whole wheat pastry flour
 ¼ cup all purpose white flour
 ¾ cup sprouted oats (we use One Degree Organics)
 ½ tsp baking soda
 ½ tsp sea salt
 ¼ tsp cinnamon
  cup liquid coconut oil
 ¼ cup pure maple syrup or 1/3 cup pure date syrup
 2 eggs
 ¾ cup yogurt (for dairy free, we've used coconut yogurt and it came out great)
 2 tsp vanilla extract
 ¼ cup lemon juice
 1 cup raspberries, sprinkled with whole wheat flour (so they won't sink to the bottom of the muffin)

1

Preheat oven to 400F and line a muffin tin with silicone muffin liners

2

In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.

3

In a small bowl, mix together the coconut oil, date syrup, eggs, yogurt, lemon juice, and vanilla extract.

4

Pour the wet ingredients into the dry, and whisk together.

5

Add in the flour-dusted raspberries and combine with the batter.

6

Pour into tins and bake for 18 minutes until center is cooked through.

Ingredients

Products We Used
Ingredients
 1 cup whole wheat pastry flour
 ¼ cup all purpose white flour
 ¾ cup sprouted oats (we use One Degree Organics)
 ½ tsp baking soda
 ½ tsp sea salt
 ¼ tsp cinnamon
  cup liquid coconut oil
 ¼ cup pure maple syrup or 1/3 cup pure date syrup
 2 eggs
 ¾ cup yogurt (for dairy free, we've used coconut yogurt and it came out great)
 2 tsp vanilla extract
 ¼ cup lemon juice
 1 cup raspberries, sprinkled with whole wheat flour (so they won't sink to the bottom of the muffin)

Directions

1

Preheat oven to 400F and line a muffin tin with silicone muffin liners

2

In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.

3

In a small bowl, mix together the coconut oil, date syrup, eggs, yogurt, lemon juice, and vanilla extract.

4

Pour the wet ingredients into the dry, and whisk together.

5

Add in the flour-dusted raspberries and combine with the batter.

6

Pour into tins and bake for 18 minutes until center is cooked through.

Raspberry-Lemon Yogurt Muffins

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