Lemon-Raspberry Muffins
Slightly adapted from EatingWell
Yield: 12 muffins
Ingredients:
1 cup whole wheat flour
1 cup oat flour (1 1/4 cup oats ground in the food processor for about a minute, or just use +1 cup above)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
dash cinnamon
1/2 cup cane sugar
Zest of one lemon
1 egg
1/3 cup coconut oil (or other cooking oil)
1/2 cup vanilla Greek yogurt or sour cream
1/2 cup milk
1 tsp. vanilla
1 Tbsp. lemon juice (squeeze half of the lemon you zested)
1 1/4 cup fresh raspberries (washed and dried)
Directions:
- Preheat oven to 400'F. Prep 12 muffin tins with liners.
- In a medium bowl, combine the dry ingredients (flours, leavening agents, salt, cinnamon); set aside.
- In a small blender or food processor, combine the sugar and lemon zest; pulse to incorporate.
- Add remaining wet ingredients, but not the raspberries. Pulse or blend to combine.
- Add the wet ingredients to the dry and mix just to combine.
- Add the raspberries; fold to incorporate.
- Drop batter into muffin tins to distribute evenly.
Bake for ~25 minutes. Store in fridge, or toss in the freezer for a quick on the go breakfast or snack (after you enjoy one just after cooling from the oven, of course).
