Ingredients

The following ingredients have 12 Servings
  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup whole milk
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries, halved
  • sparkling sugar

Instruction

  • Preheat oven to 400 degrees, and grease a standard size muffin tin.
  • In a medium bowl, mix coconut oil and sugar with a wooden spoon or spatula. Add egg, and mix until smooth and creamy.
  • Add Greek yogurt, whole milk, and almond extract, and mix until combined.
  • In another bowl, mix flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the wet ingredients, and stir until combined.
  • Fold in raspberries gently.
  • Using an ice cream scoop, scoop batter into each muffin well. Sprinkle about 1/2 teaspoon sparkling sugar over the top of each.
  • Bake for 3 minutes at 400 (this helps the muffins rise), then turn the oven down to 350 degrees and bake for another 17 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  • Let the muffins cool in the muffin tin for about 10-15 minutes, then twist to remove to a cooling rack.