A soft and spongy wholesome muffin that’s packed with goodness for an ANYTIME treat!
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Baking, Healthy Snacks, Lunchbox, Muffins
Cuisine: Clean Eating
Keyword: Clean Eating, Clean Eating Muffins
Servings: 12Muffins
Calories: 214kcal
Author: Stephanie
Ingredients
Wet Mix
½cupCoconut Oilmelted / softened
4tbspmaple syrup
1Banana mashed
½cup Plain Yogurt
2Eggslightly beaten
1tspvanilla extract
Dry Mix
2 ¼cupsplain flourEinkhorn flour or Organic white flour
1tspbaking powder
1tspbaking soda
Add
1cupraspberriesfresh or frozen (thawed)
Instructions
Prepping
Preheat oven to 350F / 180C
Line a 12 hole muffin tray with baking liners (or grease well with olive oil)
Wet Ingredients: In a large mixing bowl, combine all of your wet ingredients.
Dry Ingredients: Sieve all the dry ingredients into the bowl with the wet ingredients.Mix in gently with silicone spatula until incorporated.
Gently stir in Raspberries.
Spoon batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
Notes
Adding your raspberries at the end means they keep their shape a little better without getting all mooshed up in the batter making process.
Ovens can vary from home to home. If you know your oven cooks a little hot (or cold), keep an eye on the muffin bake in the last 5 minutes and either shorten cooking time or add a few minutes if needed. Muffins should feel spongy and spring back to touch once cooked.
Best served slightly warm with a little butter on the day they're baked.