These 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!
Avg 4.5 stars (48)
Rate this recipe
Ingredients (6 servings)
60g white whole wheat flour
40g green banana flour
1/2 tsp baking powder
1/4 tsp baking soda
-Pinch of salt
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!
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.