This post contains affiliate links. For more information, visit my disclosure page

It’s close to our fresh raspberry season so I thought I would share a recipe using fresh raspberries. I found a recipe here and of course, changed it up using freshly milled whole wheat flour, sucanat and expeller pressed coconut oil. The raspberries with lemon made a delicious combination.

You’ll need:
6 ounces yogurt
3 tablespoons oil ( I use expeller pressed coconut oil it has no flavor )
2 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract
1 1/2 cups whole wheat flour
3/4 cup sucanat/sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup fresh raspberries

In a bowl mix together the yogurt, ( I used raspberry ) oil, lemon juice, 2 eggs whites and lemon extract.

In another bowl mix together the flour, sugar, baking soda and sea salt.

Pour the wet into the dry and mix it up.

My little helper is rinsing off the fresh raspberries. Soon we will have some from our own raspberry bushes.

Gently fold in the raspberries

Scoop into the muffin pan. I use silicone cupcake liners they are great, pop right out when they are cool. Just wash and reuse.

Bake in a preheated 400 F oven for 15 minutes or until a toothpick comes out clean. Enjoy.  🙂

 I share at these parties.