Lemon Raspberry Yogurt Muffins

July 07, 2017

These Lemon Raspberry Yogurt Muffins are made with whole wheat and almond flours, sweetened with whole cane sugar and honey, and contain Greek yogurt for extra moistness. The raspberries and lemon zest make for a delicious flavor combination.

2 cups whole wheat flour
1 cup almond flour (or unbleached all purpose flour)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 cup whole cane sugar (I use Sucanat)
2 Tablespoons honey
1/4 cup unsweetened applesauce
1 egg
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1 1/2 cups plain Greek yogurt
2 cups fresh or frozen raspberries

Preheat oven to 375 degrees Fahrenheit. Stir together whole wheat and almond flours, baking powder, baking soda, and salt in a medium bowl. In a larger bowl, mix butter, whole cane sugar, honey, and...
See the full directions on my site

Nutritions

Calories
305

Sodium
214mg
8% DV

Fat
13g
20% DV

Protein
7g
14% DV

Carbs
41g
14% DV

Fiber
3g
14% DV

Rice/Grains Breakfast