Lemon Raspberry Muffins


Happy new year!!

Obviously with it being January I, like I’m sure many of you are, am on a bit of a healthy eating kick at the moment. The only problem is I still want to bake and eat cakes sooooo I’ve been trying to look out for healthier recipes. I found this one on Cookie and Kate and it uses wholemeal flour and naturally sweetened with honey. The recipe uses cup measurements but I’ve converted to grams & millilitres as best I can.


  • 1.75 cups (200g) white whole wheat flour or regular whole wheat flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine-grain sea salt
  • ⅓ cup (80ml) melted coconut oil or extra-virgin olive oil
  • 0.5 cup (120ml) honey or maple syrup
  • 2 eggs, preferably at room temperature
  • 1 cup (245g) plain Greek yogurt
  • 2 teaspoons vanilla extract
  • Zest of 1 medium lemon
  • 1.5 cups (200g) frozen raspberries
  • 1 tbsp turbinado sugar or raw sugar, for sprinkling on top

Start by preheating the oven to 350F / 180C and place muffin cases into a 12 cup muffin tin, or you can grease it instead. 

In one bowl combine the dry ingredients – flour, baking powder, baking soda and salt – and in another, combine the oil and honey or maple syrup and beat together with a whisk. Put the eggs into the second bowl and beat well, then add the yogurt, vanilla and lemon zest and mix everything together. 

Pour the wet ingredients into the dry and mix with a spoon, just until combined then fold the raspberries into the batter. At this point the mixture is quite thick but don’t worry! 


Divide the batter between the 12 muffin cases then sprinkle the tops of the muffins with turbinado or raw sugar – I don’t have any of this sugar so left it out but it would give a nice crunch to the muffin. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a skewer inserted into a muffin comes out clean.

Take the muffins out of the tin and put them on a wire rack to cool before eating.

These muffins were tasty but I think I would put less raspberries in next time as it almost made them a little too wet. That’s not to say that the husband and I haven’t already eaten a couple of these each over the weekend….


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