Raspberry Lemon Muffins {Shh! They’re healthy!}

Welcome to week 9 of the 100 mile summer challenge! Only three weeks left! How’s everyone doing? I’d love to hear updates about your progress. It’s been really fun for us so far to share healthy posts with you all and get in better shape running. I know that I’ve seen a huge improvement over the last 9 weeks and I hope you have, too! 

In case this is your first time joining us, be sure to check out some of the other healthy posts we’ve done. My personal favorites are this one that focuses on overeating and this one that gives you tricks on how to love running, even if you hate it. 

This week, Traci is sharing a little dessert recipe with you. Don’t worry, these Raspberry Lemon Muffins are about as healthy as they come! 

Okay guys, honestly, when you hear “muffin recipe” are you thinking Costco Muffins? Crazy good, but they have about the same amount of calories in them as you should have daily. The serving size on those suckers are a fourth a muffin. Really, who eats a fourth of a muffin?? I however would like to share a super secret recipe with you. These muffins are good for you, and have the consistency of those super moist muffins, without all the calories and oil. They have yogurt in them, which helps them to be moist, and they don’t have a crazy amount of sugar either! My husband gets so excited when I make these, and whenever I take them places they are gone in about two seconds. I know,  I really shouldn’t share this, because they rock, but I am going to, because I love you guys 🙂 So without further ado, the magic muffin recipe.

Raspberry Lemon Muffins

2013-07-01 01:01:02

Yields 12

A super moist muffin you can use almost any fruit in! And the best part, they are good for you, too!

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Prep Time

20 min

Prep Time

20 min

Ingredients

1. 1/2 Cup Yogurt {plain is what is suggested, but I have used whatever is in my fridge, too! The plain yogurt makes sure there isn't too much sugar!}
2. 3 TBSP Vegetable Oil
3. 1 TBSP lemon juice
4. 2 Egg Whites
5. 1/2 tsp lemon extract {optional}
6. 1 1/2 Cups Flour
7. 3/4 Cup Sugar
8. 2 tsp. baking powder
9. 1/4 tsp. salt
10. 1 tsp. grated lemon zest
11. 1 Cup frozen or fresh Raspberries
12. 2 TBSP powdered or white sugar {for decoration}

Instructions

1. 1. Preheat oven to 400 degrees. Grease or Line a muffin tin.
2. 2. Mix together the first five ingredients {yogurt, oil, lemon juice, egg whites, lemon extract}
3. 3.In a separate bowl mix the remaining ingredients.
4. 4. Combine both mixtures {but don't over mix!}
5. 5. Gently fold in raspberries.
6. 6. Spoon into muffin tins, and sprinkle sugar on top for decoration {this is optional}
7. 7.Bake for 15-17 minutes. Until a fork or toothpick comes out clean. Let cool on rack.
8. Enjoy!

Notes

1. I usually do not add the lemon extract. I just don't keep it on hand. It makes it yummy but! I don't always use it. Also, if you want to make these EXTRA healthy, you can substitute applesauce for some or all of the oil. Just make sure you use 3 TBSP total {either combined, or just applesauce} This will make them a bit more dry but not much. I love using applesauce instead of oil!
2. Also-This is amazing with strawberries, or blueberries, or huckleberries, too! Try it out with your favorite berry!

By Traci Fuller

A Mouse In My Kitchen /