Cookie and Kate · by Cookie and Kate★ 4.8
Lemon Raspberry Muffins
NUTRITION · PER SERVING32M COOK
CAL 10%·PRO 11%
CARBS 30G61% OF CAL
3G FIBER16G SUGAR10G OTHER
FAT 7G33% OF CAL
5G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy whole wheat muffins with tart raspberries and bright lemon, naturally sweetened with honey. A lighter baked good that's still indulgent.
dessertamericanbaked good🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon (about ½ teaspoon)
- 1½ cups frozen raspberries (from one 10-ounce bag)
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
At a glance
PER SERVING · TIME 32M
CAL 10%·PRO 11%
CARBS 30G61% OF CAL
3G FIBER16G SUGAR10G OTHER
FAT 7G33% OF CAL
5G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 178mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 62mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.