Raspberry & Yogurt Muffins (Grain-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Raspberry & Yogurt Muffins (Grain-free) calories by ingredient
Number of Servings: 8
Ingredients
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*^ 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)
Directions
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-.
Member Ratings For This Recipe
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DJ4HEALTH
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MSTINA0519
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CD17971560
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MUSICNUT
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TOMSPLACE