A few weeks ago my parents visited us from Spokane which is always a good thing for several reasons.
1. I love them and they are fun to hang out with.
2. They got some much needed grandparent time with our little one.
3. They always bring their dog Kelli which makes our dog very happy.
4. They almost always come bearing some kind of delicious treats whether it be my mom’s homemade banana bread, homemade soup, freshly caught salmon or in this case, fresh produce from their garden (also known as “Whole Foods Spokane”).
This trip brought us a bag of mixed lettuce greens, a few pounds of cherries and blueberries from Abundance Farms in Spokane (my sister-in-law’s parents’ new farm), and my favorite: a ton of freshly picked raspberries. These aren’t the kind of raspberries you get at the store, they’re smaller and much sweeter. After eating a good portion of them I decided I wanted to use the rest in some kind of baked good. It’s been awhile since I’ve used my muffin tin so voila! These raspberry lemon muffins are low in sugar and packed with zesty lemon and sweet raspberries.
I don’t usually like muffins for breakfast because they’re so sweet. It seems wrong to start my day eating something that’s more like dessert, plus I already dump a ton of sugary creamer in my coffee so I need to give myself a little break when I can. These muffins contain less sugar than most you’ll find with only 1/2 cup in the whole batch. And honestly you could probably even do a little less because the raspberries provide a lot of natural sweetness already. There’s also a cup of nonfat greek yogurt and one egg in this recipe which adds a nice boost of protein to help fill you up and keep you fuller for longer. With each bite you get a nice hunk of fresh raspberry that at this point tastes more like jam amidst the cakey muffin texture. This sweetness along with the tart, citrusy lemon makes for a great start to your day!
Muffins are a great go-to snack to have on hand. They freeze well and thaw quickly which I personally have loved as a new, first time mom when I have no time to cook an egg or pour a bowl of cereal in the morning. If you’re a parent, I highly recommend making a batch of these for the week ahead to give you a little boost throughout the day. Some of my other mom friends when they were still pregnant asked me for a few recipes that they could make ahead of time and freeze for when baby time came and there was less time to focus on preparing food. I ALWAYS recommend a good protein filled, high fiber muffin recipe that is brimming with fruit and this recipe hits the mark. Make a double batch and share a few with your neighbors!
I’m a strong believer that food makes you happy. There’s a reason we get excited to go out to eat! You shouldn’t put anything into your mouth unless it’s going to make you feel good. You could call this philosophy a “diet”, but it’s more of a reminder that food should give you energy and boost your spirits, not weigh you down (no pun intended) and ruin your mood. Cook well for yourself and your family and let these muffins brighten your day!
- Zest of 1 lemon, juice of 1/2 lemon
- 1/2 cup sugar
- 1 cup nonfat greek yogurt (I used Fage 0%)
- 1/3 cup coconut oil, melted
- 2 tbsp almond milk
- 1 egg
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh raspberries, well rinsed and patted dry.
- Preheat the oven to 400 degrees. Grease a 12-cup muffin tin with cooking spray or butter.
- In a medium mixing bowl, combine the zest of 1 lemon, sugar, greek yogurt, egg, juice of 1/2 lemon, vanilla, coconut oil and almond milk. Stir to combine.
- In a separate bowl, combine the flour, baking powder and salt and stir to combine.
- Pour the dry ingredients into the wet and mix well. If the dough looks too dry add more almond milk one teaspoon at a time until all ingredients are well combined. The dough will be thick.
- Fold in the raspberries, saving 12 individual raspberries for garnish.
- Divide the batter evenly into the muffin tin, filling each about 1/2 full. Top each muffin with a fresh raspberry.
- Bake for 20-25 minutes or until lightly brown and cooked through (insert a toothpick into the center to check). Allow to cool for 10 minutes before removing from the muffin pan.