Healthy Lemon & Raspberry Muffins

When you

re having all 32 of your family over, you need to pull out the big guns and get inventive. I was asked to look after the

sweet snacks

for the event, and agonized over what to make. Cookies, a cake, protein balls – the possibilities are endless.

After much deliberation, I decided on these magical lemon and raspberry muffins. The tanginess of the lemon combined with the sweetness of the raspberries makes these muffins the perfect sweet snack.

Replacing white flour with wholemeal and butter/milk with greek yoghurt and coconut oil halves the calories whilst further amping up the flavour of these muffins.

Try serving them with a side of yoghurt or cold with fresh raspberries.



2 ½ cups of wholemeal flour


½ cup of coconut oil


2 punnets of fresh raspberries


1 lemon rind & 2 tbsp lemon juice


1 ½ tsp baking powder


½ tsp bking soda


2 eggs (room temperature)


1 cup of greek yoghurt


1 tsp vanilla


½ cup of coconut sugar (can be replaced with stevia, sugar etc.)


Preheat the oven to 170° Celsius and prepare your muffin trays. I use non-stick silicone trays, so no need for patty cases.

Mix your flour, baking powder, baking soda, salt and coconut sugar in a bowl until completely combined.

Grab a separate bowl and pour in your melted coconut oil, along with the eggs, lemon juice, greek yoghurt and vanilla. Mix until well combined, and then sprinkle in the lemon rind.

Fold the dry ingredients into the wet mixture, and stir until just mixed. Add the raspberries and give it another quick stir.

Pour the delicious batter into the muffin trays  (fill halfway) and bake for 20-22 minutes, or until you can stick a knife in and it comes out clean.

Let the muffins cool in the tin for ten minutes before removing, otherwise they will become mushy (and no one likes mushy muffins!).

Enjoy! Remember to tag me on Instagram if you make these at @eatwithelle x 

Ellie Parker1 Comment