Mmm, muffins. Just the sound of the word instantly triggers delightful visions of warm, fresh from the oven, sweet baked goodness. Full disclosure – I’m not a baker. Like, I never bake. I’m usually the one lining up at the bakery to eat the baked goods, not make them. However, seeing that raspberries were incredibly cheap at my local fruit stand and THIS recipe from PopSugar looked too good not to try, I decided to step out of my comfort zone. After a lovely morning spent doing yoga and running errands, I put on my apron (metaphorically speaking since I don’t own one of those) and whipped up these delicious, healthy lemon raspberry muffins. And to my delight – they turned out pretty darn fantastic.
So what makes these muffins healthy? 5 things. Raspberries (duh), low sugar, Greek Yogurt instead of buttermilk, whole wheat flour instead of white flour, and a packet of collagen peptides from Vital Proteins. To get the scoop (no pun intended) on why collagen is so great to add to your diet, check out my review on Vital Proteins here. Oh and don’t worry, the peptides powder is completely odorless & tasteless.
The raspberries add such a natural sweetness and make these babies so good for breakfast or an afternoon snack. Just pour yourself a glass of almond milk and you’re all set!
(Recipe slightly altered from the original PopSugar version)
- 1 lemon
- 1/2 cup sugar
- 1 cup plain nonfat Greek yogurt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups 100% whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries (or frozen)
- 1 scoop of Vital Proteins Collagen Peptides (optional)
- Preheat oven to 400°F. Line muffin tray with paper liners.
- Use a microplane to zest the lemon and stir into sugar until thoroughly blended.
- Add greek yogurt, vegetable oil, egg, and vanilla. Whisk until blended.
- Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Create a “well” by bringing dry ingredients to the outside of the bowl and adding the liquid mixture in the middle. Fold mixture together (batter will be really thick)
- Gently fold in raspberries. Divide mixture among the muffin cups.
- Bake until the edges and tops are golden, 18 -20 minutes.
- Let cool in the pan for five minutes before setting on wire rack or plate. Serve warm.
There you have it – healthy lemon raspberry muffins that taste just as good as they look. A little baker’s tip: DON’T over-mix the batter. Being the non-baker that I am, I definitely made the amateur move of over-mixing, so my muffins came out a little more dense than I had hoped. Whoops! I mean, they’re just a little more on the hearty side. hehe
I hope ya’ll enjoy this recipe! Cheers and happy baking, friends.
*Note: This post was sponsored by Vital Proteins. All thoughts and opinions are completely my own. Thank you for supporting the brands that make this blog possible! ~ Mel