Raspberry & Yogurt Muffins (Grain-free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*^ Coconut flour - 1 tablespoon - 62.5, 5 tbsp (remove)Egg, fresh, whole, raw, 3 large (remove)*Lemon Zest (Shredded Lemon Peel), 1 tsp (remove)*Organic Valley Pasture Butter (14 g), 2 tbsp (remove)Honey, 3 tbsp (remove)*Trader Joes Plain Yogurt (Full fat), 1 oz (remove)Raspberries, .5 cup (remove)Vanilla Extract, .5 tsp (remove)
Preheat oven to 375 degrees.
Whisk the eggs, honey, vanilla, lemon, yogurt, and butter together.
Sieve the coconut flour into a large bowl. Gradually add the wet ingredients to the dry, stirring until it forms a runny batter.
Fold in the raspberries.
Spoon into a greased muffin tray. Bake for 15-20 min, until a toothpick comes out clean.
Serving Size: 8 small muffins
Number of Servings: 8
Recipe submitted by SparkPeople user VALKYRIA-.
Whisk the eggs, honey, vanilla, lemon, yogurt, and butter together.
Sieve the coconut flour into a large bowl. Gradually add the wet ingredients to the dry, stirring until it forms a runny batter.
Fold in the raspberries.
Spoon into a greased muffin tray. Bake for 15-20 min, until a toothpick comes out clean.
Serving Size: 8 small muffins
Number of Servings: 8
Recipe submitted by SparkPeople user VALKYRIA-.
Nutritional Info Amount Per Serving
- Calories: 126.2
- Total Fat: 6.4 g
- Cholesterol: 76.5 mg
- Sodium: 38.1 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.4 g
- Protein: 4.0 g
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