Okay so it’s technically not fall yet, but I can already feel it in the air! And I’m ready for it. Well I live in Vegas, so it’s always nice here. But still I’m ready to get down with some boots n sweaters n blankets and maybe some mulled wine or really any other warm booze beverage. But in the meantime while I try to slooooowly move into fall without freaking anyone out around me….today I BAKED!! So I’m definitely a bit of a moron when it comes to whats healthy and whats not. I mean, I know that fast food is bad for you and vegetables are good for you. But when people tell me that I shouldn’t eat too much fruit because it’s carby….wtf. Let me live my own damn life you ghouls. Carbonara is carby and bad for you (And probably one of my favorite dishes) But if I want to eat a banana, back off. So anyways I attempted to make some healthy raspberry muffins because….raspberries were on sale and aside from Carbonara they are my favorite food in the whole god damn world. So let me break it down a one time.
Here’s what you’ll need:
1 3/4 cups of whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/3 cup of melted coconut oil
1/2 cup of honey
1 cup of plain greek yoghurt (Or 2 individual packets of vanilla greek yoghurt because it’s all I had :/)
zest of 2 small lemons (1/2 teaspoon)
2 teaspoons of vanilla extract
1 1/2 cups of raspberries (You could use frozen too if thats what you have)
Here be’z what you do’z:
first and foremost preheat your oven to a solid 350 degrees. And spray your muffin tin with some baking spray or oil
1.) Mix together all of your dry ingredients ( whole wheat flour, baking powder, baking soda, and salt)
2.) In a separate medium bowl mix together the wet ingredients (coconut oil, honey, eggs, yoghurt)
3.) Add that lemon zest to your bowl of wet gooey slop
4.) Then add your bowl of wet ingredients to the dry ingredients. Don’t go overboard mixing it up either, a few lady lumps won’t kill ya.
5.) Take your raspberries in a separate bowl and toss em in a little extra flour. This helps them not just fall to the bottom of your muffins. They’ll be all pretty like and distribute more evenly.
6.) Scoop em in to their little individual adorable muffin tins
7.) Throw these love bundles into the oven and set a timer for 20 minutes.
After the 20 minutes, check on your muffins and see how they’re doing. Ask them a few simple math equations. Also poke them with a knife and see if it comes out clean. If not let em bake another 4 minutes. But they’ll continue to cook still when you pull them out and let them cool.
8.) EAT ALL THE MUFFINS
*Chefs note: (I am the chef….) these will last at room temp for about 2 days, and 5 days if you put them in the fridge. Or freeze em and keep them for up to 3 months.
Let me know how you like them!!!
Remember. We’re all healthy, and everyone to says muffins aren’t healthy can kindly suck it.