Greek Yogurt Raspberry Muffins
Whip up a batch of these Greek Yogurt Raspberry Muffins for easy breakfasts and school lunch boxes!
Prep Time 15 minutes
Cook Time 20 minutes
Collings Time 10 minutes
Total Time 45 minutes
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1/3 cup honey
- 8 ounces Greek yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen raspberries tossed in 2 tablespoons flour
Prep: Preheat the oven to 360°F and line a greased 12 cup muffin pan with muffin liners.
Combine dry ingredients: Add all dry ingredients to a large bowl and mix very well.
Combine wet ingredients: Add all wet ingredients to a separate bowl or measuring jug and whisk them together very well, until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Fold JUST until combined, do not overmix! Add the floured raspberries to the muffin batter and fold 2-3 times to just combine.
Scoop into muffin pan: Evenly divide the muffin batter between the muffin cups. I like scooping the batter with a cookie scoop - totally mess free!
Bake: Bake the muffins at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
Cool: Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.
Calories: 149kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 250mg | Potassium: 108mg | Fiber: 3g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 41mg | Iron: 0.9mg