Raspberry Lemon Muffins

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July 7, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 40 mins


1 Cup Whole Wheat Flour

1 Cup All Purpose Flour

1 & 1/2 Tsp Baking Powder

1 & 1/2 Tsp Baking Soda

1/2 Tsp Salt

Zest from One Lemon

2 Cups Frozen Raspberries

1 Cup Non-Fat or Low-Fat Kiefer (the Probiotic Yogurt Drink found in the yogurt section)

1/4 Cup Unsweetened Applesauce

1/3 Cup Coconut Oil, melted & cooled

1/3 Cup Maple Sugar

2 Eggs or Flax Eggs

1 Tsp Vanilla Extract

Topping: 1/4 Cup Slivered Almonds


1In a large mixing bowl, add the flours through the lemon zest and whisk throughly to incorporate.

2Add the raspberries, still frozen, and stir gently until mixed throughout.

3In a separate bowl, combine the Kiefer through the vanilla extract.

4Pour and then using a rubber spatula scrape the mixed wet ingredients into the dry bowl, and stir until just incorporated.

5Spoon the batter into a prepared muffin tin (as always I use Spectrum brand Coconut Oil Spray) and bake at 325 Degrees F for 25-30 minutes.

6Test for doneness at the 25 minute mark, baking a few more minutes if necessary, then allow to cool for 20 minutes before diving in.


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