Rich and protein packed, these raspberry oat muffins are made with Greek yogurt, hemp hearts, and sweetened with honey. Perfect for snacking.
Course Snack
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 12muffins
Ingredients
1 ¾cupwhole spelt flour
1cuprolled oats
¼cuphemp hearts
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
2large eggs
½cupgreek yogurt
½cupcoconut oilmelted
½cuphoneysoftened if necessary
1teaspoonpure vanilla extract
1cupfresh or frozen raspberries
Instructions
Preheat oven to 375F and line or grease a standard muffin tin.
In a medium sized bowl, whisk together the flour, oats, baking powder, baking soda, and salt. If you're using frozen raspberries, stirring them in to the flour mixture will help prevent colour bleeding.
In a large bowl, lightly beat the eggs. Add the melted coconut oil, yogurt, honey, and vanilla.
Add the dry ingredients to the egg mixture and mix until just combined. Fill each muffin cup all the way to the top, then bake for 18-20 minutes, or until they pass the toothpick test.