I make these once a week and add different fruits to my “base” muffin mix. I love this recipe because I wanted a healthy muffin without using bananas. I am not a fan of banana bread but love bananas! Weird.
This recipe is from 100 Days of Real Food and I just love Lisa! I can’t wait to start our 10 then 100 day challenge after the new year. I have been implanting small changes now so the change isn’t so crazy abrupt in our eating choices.
Here is her recipe for her Whole Wheat Lemon Raspberry Muffins. Seriously my favorite. We change this recipe by doing blueberry and lemon, blueberry and choc chips, lemon and strawberry, seriously anything.
- 1½ cups whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this, but I just ordered a microplane because I’ve been told it’s much easier!)
- ½ cup (1 stick) butter, softened but not melted
- 1 egg
- ½ cup pure maple syrup
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries (no need to defrost)
- Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
- In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
- Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
- With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
- Carefully fold in the raspberries with a spatula until well combined.
- Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.