Fresh Raspberry & Greek Yogurt Muffins

These muffins are light, moist, and freshly sweet and take it an inch towards healthier than muffin-typical at every turn. Coconut sugar instead of refined white sugar, coconut oil instead of vegetable oil, low-fat greek yogurt instead of whole milk, and fresh fruit for filling instead of chocolate or some sort of sugary strudel.

I always find myself creating recipes that sneak in healthier ingredients whenever possible, with a delightfully stubborn refusal to add in or take out anything that causes the final result to taste any different than “the real thing.” Maybe one day I’ll choose healthy over my favorite tastes and replace all my all-purpose flour with whole wheat flour and all my eggs with flax eggs. Maybe one day! A girl can dream.

Meanwhile, enjoy these beautiful muffins that are the best of worlds and are so, wonderfully tasty.


1 1/2 cups all-purpose flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil (melted)
1 container low-fat (2%) greek yogurt (7 ounces)
1 whole egg
1 cup fresh raspberries
12 more fresh raspberries, for topping (optional)


1. Pre-heat oven to 400 degrees
2. Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
3. In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
4. In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
5. To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
6. Fold fresh raspberries, gently, into batter
7. Spoon the batter into each muffin cup until 3/4 full
8. Top each muffin with a fresh raspberry in the center (optional)
9. Bake muffins for 20-25 minutes or until a toothpick comes out clean
10. Let cool before eating


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