Preview
Healthy Lemon Raspberry Muffins
5 min
Prep Time20 min
Cook Time25 min
Total TimeThese sugar-free lemon raspberry muffins are healthy and yet still moist and fluffy. Perfect to have as a grab-and-go breakfast or quick afternoon snack!
Ingredients (6 servings)
MetricImperial
60g white whole wheat flour
40g green banana flour
1/2 tsp baking powder
1/4 tsp baking soda
-Pinch of salt
1 egg
140g non-fat Greek yogurt
4 tbsp monk fruit erythritol sweetener
2.5 tbsp olive oil
1 tsp vanilla extract
100g fresh raspberries
1 tsp lemon zest
- Preheat oven to 400°F / 200°C and grease or line your muffin tin.
- In a large mixing bowl, combine white whole wheat flour, green banana flour, baking powder, baking soda and salt.
- In another mixing bowl, combine olive oil, monkfruit erythritol sweetener, egg, Greek yogurt and vanilla extract.
- Stir wet mixture into the dry mixture until just combined. Do not overmix.
- Gently fold in lemon zest and raspberries, taking care not to squish them.
- Transfer batter to prepared muffin tin. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
- Let muffins cool completely before storing. Enjoy!
Notes
- Muffins may be kept in an airtight container in a cool and dry spot for 3-4 days or in the fridge for up to 1 week.
- Monkfruit erythritol sweetener may be substituted with any other sweetener of choice.
- White whole wheat flour is whole wheat flour made from white wheat berries and has a milder taste than regular whole wheat flour. If you don’t have access to it, you may substitute with regular whole wheat flour.
- If you don’t have green banana flour, you may substitute with 50g of white whole wheat flour, whole wheat flour, or any other all-purpose flour.
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