Disclaimer: This post is sponsored by FAGE; however, all thoughts and opinions are my own.
Hello Greek Yogurt Lemon Raspberry Muffins! You guys, these are so GOOD. I am so excited to share these because I know you will love them as much as me. I switched it up from my usual chocolatey nut buttery recipes to bring you this refreshing muffin recipe. Raspberry and lemon go so well together. A must try!
Ok - now for the details...
These muffins are gluten-free and so easy to make. The KEY ingredient here is Greek yogurt. FAGE Total Plain 2% Greek Yogurt to be specific. This has been my Greek yogurt of choice for years. Honestly, I remember when I lived in Toronto I would look forward to having it whenever I would go to the US to visit Jacob (before we were married)! It is high quality, rich tasting and only made with milk and live active cultures. Those are all important things to me and that is why I enjoy this Greek yogurt almost every single day. I use it in my smoothies, my morning yogurt bowls, as a topping to my oatmeal and in baked goods. It is a staple of mine in healthy breakfasts. I enjoy FAGE Total Plain 2% and 5% the most - I love how thick it is and naturally sweet without any added sugar or weird additives. Plus, it is Non-GMO and high in protein. I feel good about enjoying it every single day. It is a big part of a healthy diet for me personally and something I will keep enjoying to keep myself healthy as we start off 2020. It's a new decade after all - let's start it off right!
Most importantly, it is creamy, delicious and incredible for baking. Greek yogurt is so much more than parfaits my friends (although I love parfaits!). So, why do I love baking with FAGE Total Plain Greek Yogurt?
- It adds TEXTURE. It is rich, creamy and thick.
- It is high in PROTEIN and is filling.
- NO SUGAR added.
This recipe makes 12 muffins.
Ingredients:
Directions:
Preheat oven to 350.
In a large mixing bowl (or stand mixer/food processor), whisk eggs, maple syrup, oil, anilla, lemon juice, and Greek yogurt until they are all well combined.
Fold in almond flour and baking powder and mix well again until a smooth and thick batter is formed.
**Option to add in raspberries to the batter here, or add them individually once the batter is in the muffin tin.
Grease a muffin tin with nonstick spray or with muffin liners. Use an ice cream scooper to evenly distribute batter into each vessel. If you have not added the raspberries, add them individually to each muffin now. Use a spoon to mix them in. Shake the muffin tin to even out the batter.
Bake for 25 - 30 minutes until the edges are browned and the batter is cooked through the middle.
Let cool and enjoy!
Ingredients
Directions
Preheat oven to 350.
In a large mixing bowl (or stand mixer/food processor), whisk eggs, maple syrup, oil, anilla, lemon juice, and Greek yogurt until they are all well combined.
Fold in almond flour and baking powder and mix well again until a smooth and thick batter is formed.
**Option to add in raspberries to the batter here, or add them individually once the batter is in the muffin tin.
Grease a muffin tin with nonstick spray or with muffin liners. Use an ice cream scooper to evenly distribute batter into each vessel. If you have not added the raspberries, add them individually to each muffin now. Use a spoon to mix them in. Shake the muffin tin to even out the batter.
Bake for 25 - 30 minutes until the edges are browned and the batter is cooked through the middle.
Let cool and enjoy!
