Yogurt Raspberry Muffins
This morning I wanted to make muffins, but half-way through the recipe I realized that I did not have any honey.
Arg! This happens to me all the time!!!!
So I did what I do best.
I improvised. :)
What resulted was a scrumptious, yummy, healthy, gluten-free raspberry muffin.
The muffins were gone in less than 5 minutes, especially after my husband decided to add raspberry jam on top of his.
Yogurt Raspberry Muffins – Gluten Free
1/2 coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup of grapeseed oil
1/2 cup of vanilla yogurt
juice of a small lemon (it turned out to be a little less than 1/4 cup)
1 cup frozen raspberries
- Preheat oven to 350F degrees.
- Mix dry ingredients.
- In a different bowl mix wet ingredients (except raspberries).
- Blend everything together.
- Add raspberries
- scoop batter into muffin cups
- Bake at 350F for 28 minutes.
This muffin recipe is not very sweet, so if you have a big sweet tooth, I recommend adding a tablespoon or two of honey (if you have it and didn’t run out like me!) If you add honey, add another 1/4 teaspoon of coconut flour.
Also, if grapeseed oil cannot be found in your area, I have substituted coconut oil with no problem (in other muffin recipes).
Happy baking and eating! Let me know how yours turned out!