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

4 eggs

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

Directions:

1. Preheat oven to 350F degrees.
2. Mix dry ingredients.
3. In a different bowl mix wet ingredients (except raspberries).
4. Blend everything together.
5. Add raspberries
6. scoop batter into muffin cups
7. Bake at 350F for 28 minutes.
8. Enjoy!

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!

~Summer Joy