Easy & Healthy Raspberry Yogurt Muffins

THIS MAMA COOKS!(4)
Emily Schneider: "Added almond milk because the batter was dry. ama…" Read More
9Ingredients
40Minutes
170Calories

Ingredients

US|METRIC
  • 1 3/4 cups all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces raspberry yogurt (carton)
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup raspberries
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    NutritionView More

    170Calories
    Sodium9% DV210mg
    Fat11% DV7g
    Protein6% DV3g
    Carbs8% DV24g
    Fiber4% DV1g
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol20mg7%
    Sodium210mg9%
    Potassium75mg2%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber1g4%
    Sugars6g12%
    Vitamin A2%
    Vitamin C6%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Emily Schneider 10 months ago
    Added almond milk because the batter was dry. amazing!
    Amanda Ferris 3 years ago
    I really enjoyed the muffin part of this. I used coconut oil instead. Batter was too dry kept adding milk until was a muffin constancy. Will use again with different fruits
    Andrea F. 4 years ago
    I found I had to add some moisture to the mix as it was really dry. I thought maybe I had made a mistake but I did use vanilla Greek yogurt instead of raspberry and I also used fresh raspberries. More biscuit like but good.
    Sherry C. 4 years ago
    Definitely tasted "healthy," haha. I subbed plain yogurt instead of the raspberry flavored yogurt and opted for frozen blueberries instead of raspberries because that's what I had on hand :) The taste and texture was similar to buttermilk biscuits that are less buttery, so they definitely fit the healthy criteria!

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