healthier raspberry lemon muffins

Ingredients

11/3 cup organic all-purpose flour

2/3 cup milk

1/3 cup greek yogurt

1 large egg

1/3 cup sugar

I tsp baking soda

1 tsp baking powder

2 tsp pure vanilla extract

1/2 cup coconut oil (melted) zest of lemon

I tbsp lemon juice

11/2 cup fresh raspberries

Directions

1. preheat oven to 375 degrees, add muffin liners to the muffin tin.

2. in a medium bowl, combine dry ingredients and set aside.

3. in a large mixing bowl, combine all of the remaining ingredients except the raspberries.

4. fold the dry ingredients into the wet ingredients and mix until just combined (do not overmix!)

5. gently fold in the raspberries

6. pour the batter into the muffin tins and bake for 18-20 minutes or until a toothpick can be inserted into the middle and come out clean.

7. store in the fridge for three to four days or freeze for a few months!