Super moist lemon raspberry muffins that taste like your favourite bakery-style treats! These muffins have a mild lemon flavour with lots of bright raspberries.
Makes: 12 muffins
Ready In: 30 minutes
Ingredients:
2 cups flour of choice (I used coconut flour)
2 tsp baking powder
1 tsp baking soda
1/4 cup vanilla protein powder (I used Tropeaka Lean Vanilla)
3/4 cup rice malt syrup
1/2 cup coconut oil (must be liquid state)
1 cup plain greek yogurt (I use YoPRO)
1/2 cup milk of choice (I use light A2)
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice + zest of 1 lemon
1 & 1/2 cups fresh or frozen raspberries (I used fresh)
Method
Step 1. Preheat oven to 180° and lightly coat muffin tray with coconut oil or extra virgin olive oil
Step 2. In a large bowl combine the flour, baking powder, baking soda and protein powder. mix and set aside
Step 3. In a second bowl combine the rice malt syrup, oil, yogurt, milk, eggs, vanilla extract, lemon juice, and lemon zest. Combine the wet mixture into the dry mixture and fold until just combined. Do not over-mix. Fold in the raspberries
Step 4. Fill each tin all the way, spreading evenly. Place small raspberry pieces on top spreading evenly over muffin batter
Step 5. Bake for 18-20 minutes or until golden brown
Notes: Make sure the yogurt and eggs are room temperature in this recipe. Muffins should be very moist, so let them cool in the muffin tin after baking for at least 10 minutes before removing
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