Summer raspberry muffins

Summer is here and I am not craving chocolate as much as I did during the rainy days. For a change of pace, I was looking to do a fruity cake or a batch of fun muffins. Those muffins are really sweet and sour. They also are quite light and will make a perfect dessert for your barbecue nights. I think it’s a wonderful recipe for the 4th of July here in the US ! I should have added blueberries to make it blue and red ;).

This recipe is made without sugar, gluten, oil or butter!

To this occasion and also at the request of my family-in-law, I will add a picture of my VERY-READY DOG for the 4th of July at the end of the recipe!

Have a fantastic holiday weekend guys!

Prep time : 10 min – Baking time : 50 min

Ingredients :

  • 1 cup (125g) frozen raspberries
  • 1 and 1/2 cup flour (I mixed various nut flours such as walnut, coconut, almond…- 180g)
  • 2 eggs (I used 1 flex egg cause I didn’t have enough)
  • 1/2 cup greek yoghurt (125g)
  • 1/2 cup unsweetened apple sauce (125g)
  • 1/2 cup honey/maple syrup (170g)
  • 1/8 tsp baking soda
  • 1/8 tsp vanilla extract
  • optional : 2 tbsp chocolate chips

Recipe :

  • Preheat your oven at 350 F (180 C)
  • In a bowl, mix your eggs, yoghurt, apple sauce, vanilla extract and honey
  • In another bowl mix the baking soda and the flour
  • Add the flour and mix well until you have an even batter
  • Add 3/4 of your frozen raspberries and mix well
  • (I added 2 tbsp chocolate chips as well but it’s optional)
  • Pour your batter in a muffin pan, that you greased with oil or butter (coconut oil for me)
  • Add a few extra berries on top of each muffin
  • Bake for 20 min
  • Let cool and enjoy!

Less than 10 ingredients and less than 30 minutes for litterally the fruitiest desert 🙂

Happy USA day from our girl, Nola 😉

Love, Coco

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