Description
Incredibly moist and fluffy raspberry muffins made in 1 bowl with frozen raspberries! Chock full of nourishing ingredients like whole grain oat and almond flour, Greek yogurt (each muffin packs ~6g protein, yay!), extra virgin olive oil, and pure maple syrup. On the table in just 30 minutes! Recipe makes 12 muffins.
Note: I live at high altitude in Colorado; your muffins will be taller than mine!
Ingredients
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup pure maple syrup
- 2 tbsp extra virgin olive oil
- 2 tsp pure vanilla extract
- zest of 1 large lemon
- 1 1/4 cups packed almond flour (163g)
- 1 1/4 cups oat flour (124g)
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 cups frozen raspberries, roughly chopped (do not thaw)*
- optional but delish: 1 tbsp raw sugar, for sprinkling on top
Instructions
- Preheat oven to 350F. Spray a muffin tin well with oil spray or line with paper liners.
- Place yogurt, eggs, maple syrup, olive oil, vanilla, and lemon zest in a large mixing bowl. Whisk until completely smooth.
- Add almond flour (make sure it's packed in there!), oat flour (spooned and leveled), baking soda, and salt. Use a whisk or rubber spatula to mix until almost combined. Don't over-mix. It will be very thick, don't worry!
- Give raspberries a rough chop (this helps for better distribution and even moisture). Gently fold them into the batter with a rubber spatula.
- Portion batter into muffin tin, filling each one nearly to the top (I use a handy muffin scoop). I like to sprinkle each one with a pinch of sugar for sparkly, crisp tops (these are not overly sweet muffins).
- Bake for 24-25 min, or until a toothpick comes out clean and tops are golden brown. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Store covered on the counter for 2 days then refrigerate.
Notes
*My frozen raspberries had lots of broken pieces when measuring. If yours are mostly whole, use closer to 1 1/2 cups.
Adapted from my healthy lemon poppyseed bread. If you're a huge lemon fan, you can double the zest!
Dairy-free: use a thick Greek-style dairy free yogurt, like Forager.
If you don't have raw sugar, snag a little bag from a coffee shop 🙂