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5 from 1 vote

Healthy Breakfast – Whole Wheat Raspberry Muffins

Author: Shobee

Ingredients

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 1/2 cup coconut butter
  • 1/2 cup brown sugar
  • 1 cup milk
  • 1 cup Greek Plain Yogurt
  • 1 large egg
  • 2 cups raspberry

Instructions

  • Pre heat oven at 450 F
  • Mix ingredients 1 to 5 in a large bowl. Use a wire whisk or a spoon to thoroughly mix the ingredients.
  • NOTE:
  • The coconut butter tend to be solidified, so place it in a small bowl and melt it in a microwave for 30 seconds. If it is melted continue on.
  • Using the same bowl you used in melting the coconut butter, place ingredients 7 to 10 then mix completely until mixture is smooth or sugar has dissolved. Add into the flour mixture and continue mixing using a spatula or spoon.
  • Add in/ fold in raspberry and until incorporated. The batter tend to be thick. It's okey. Do not add any liquid.
  • Spoon batter into a lined muffin pan and bake for 15 minutes or until the muffin sounds hollow when tap. Or the toothpick comes out clean. Remove from the oven.
  • Leave in the muffin pan for another 10 minutes.