Deb's Clean Eating Lemon Raspberry Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 196.8
- Total Fat: 4.6 g
- Cholesterol: 21.2 mg
- Sodium: 203.6 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 3.9 g
- Protein: 4.9 g
View full nutritional breakdown of Deb's Clean Eating Lemon Raspberry Muffins calories by ingredient
Introduction
This recipe contains 100% "clean" ingredients, meaning as close to the natural state of the food as possible. They are super healthy and super delicious! This recipe contains 100% "clean" ingredients, meaning as close to the natural state of the food as possible. They are super healthy and super delicious!Number of Servings: 16
Ingredients
-
2 1/2 cups whole wheat flour
1 cup white whole wheat flour
2/3 cup Sucanat (dehydrated cane juice)
2 tsp baking soda
1/4 tsp sea salt
2 organic eggs, large
1 cup 1% low fat buttermilk
1/2 cup all natural honey
1/4 cup extra virgin coconut oil
1/4 cup unsweetened applesauce
Juice and zest of 1 fresh lemon
1 1/2 cups fresh or frozen raspberries
Directions
Yield: 16 muffins
Preheat oven to 350 degrees.
Brush muffin tin with coconut oil, or spray with non-stick spray.
In large bowl, whisk together the flours, salt and baking soda. Set aside.
In a medium bowl, beat the eggs, then whisk in the Sucanat, coconut oil, applesauce, honey, buttermilk, lemon juice and lemon zest.
Pour the wet mixture into the dry and mix just until well blended. Do not beat.
Gently fold in the raspberries.
Divide equally among 16 muffin cups, filling about 3/4 full.
Bake at 350 degrees for 18-20 minutes. Let cool in pan for 5 minutes; remove from pan and finish cooling on wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user ZOOMCAT.
Preheat oven to 350 degrees.
Brush muffin tin with coconut oil, or spray with non-stick spray.
In large bowl, whisk together the flours, salt and baking soda. Set aside.
In a medium bowl, beat the eggs, then whisk in the Sucanat, coconut oil, applesauce, honey, buttermilk, lemon juice and lemon zest.
Pour the wet mixture into the dry and mix just until well blended. Do not beat.
Gently fold in the raspberries.
Divide equally among 16 muffin cups, filling about 3/4 full.
Bake at 350 degrees for 18-20 minutes. Let cool in pan for 5 minutes; remove from pan and finish cooling on wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user ZOOMCAT.