Healthy Raspberry Yogurt Muffins
Delightful and nutritious muffins bursting with juicy raspberries, perfect for a healthy snack or breakfast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with almond flour for gluten-free version.
- 1 cup rolled oats
- 2 tsp baking powder
- 1 pinch salt
Wet Ingredients
- 1 cup Greek yogurt (Plain)
- 1/2 cup honey or maple syrup Use honey or maple syrup based on preference.
- 1/2 cup almond milk Or any milk of your choice.
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh raspberries Frozen raspberries can also be used.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
Combine Dry Ingredients
- In a large bowl, mix together the flour, rolled oats, baking powder, and salt.
Mix Wet Ingredients
- In another bowl, combine Greek yogurt, honey (or maple syrup), milk, egg, and vanilla extract. Whisk until smooth.
Combine Mixtures
- Pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing.
Add Raspberries and Bake
- Gently fold in the fresh raspberries.
- Spoon the batter into each muffin cup until they are about three-quarters full.
- Bake for approximately 18-20 minutes or until a toothpick comes out clean.
Cooling
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
- Enjoy warm or store for later.
Notes
For perfect muffins, ensure ingredients like yogurt are at room temperature before mixing. You can also experiment with spices like cinnamon or nutmeg and substitute other fruits as desired.