Cranberry Raspberry Muffins
Muffin Central
Clearly I’ve always loved a good muffin, the kind that makes the whole kitchen smell amazing.
I honestly think life is better when I have at least 1 muffin a day. Hence why you’ll see a lot of healthier takes on a classic muffin moment here. So I gave this classic muffin recipe a some healthier twists, for everyday eating. Perfect for a slow morning, meal prepped for quick snacks, or whenever you just need a little bite of joy.
Happy muffin eating. #teammuffin
Yield: 12 muffins
Ingredients
2 eggs
3/4 cup plain greek yogurt
1/3 cup coconut sugar
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup milk of choice
2 cups oatflour
2 tsp baking powder
1 cup cranberries
2 cups raspberries
3 tbsp coconut sugar
1 inch cube ginger, grated
zest of one lemon
Method
Preheat oven to 375F.
Add eggs, yogurt, milk, vanilla, and maple syrup to a large bowl and whisk together.
Add oatflour, baking powder and coconut sugar to the wet ingredient and combine together.
Add 3 cups total of your fruit, frozen or fresh works!
Grate ginger and zest lemon into a little bowl. Add sugar to the zests and mix together with your hands.
Line your muffin tin or spray with non stick baking spray. Divide muffin batter into 8 muffins.
Sprinkle each muffin with the lemon ginger sugar topping.
Bake in preheated oven for 34-37 minutes.
Enjoy!
Nutrition
per 1 muffin
Calories: 220 Fat: 3g Carbs: 42g Fiber: 6g Sugar: 24g Protein: 8g