| 13 | 32 | 244 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 22 min | 12 |
| 1 1/4 cup | All-purpose white flour |
| 1 cup | Wheat flour, whole wheat |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1/2 cup | Coconut oil (at room temperature so it is liquid) |
| 1 cup | Greek yogurt, plain, 2% M.F. (at room temperature. Substitute applesauce or dairy-free yogourt) |
| 2 large | Egg (at room temperature) |
| 1 tsp | Vanilla extract, pure |
| 1 tbsp | Lemon juice (fresh) |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1 1/2 cup | Raspberries (fresh or frozen) |
| 1/2 cup | Coconut sugar (reduce if you are using sweetened yogourt) |
In a large bowl, add flours, baking powder, baking soda and salt. Whisk to combine.
In another bowl, combine the wet ingredients with the sugar. Whisk until the sugar dissolves. Add to the dry ingredients and mix until just combined. Stir in the raspberries.
Divide into 12 lined muffin cups.
Bake for 18-22 minutes at 375.
Let the muffins cool in the pan for at least 10 minutes before transferring to a cooling rack.
Cool completely before freezing.
| Fruit | 0.3 |
| Grain | 1.2 |
| Milk Alternative | 0.1 |
