Ingredients:

  • 1.5 cups (180g) Whole wheat pastry flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Fine sea salt
  • 0.5 cup (170g) Raw honey
  • 0.5 cup (120g) Plain Greek yogurt
  • 1 Large egg
  • 3 tbsp (45ml) Melted coconut oil
  • 1 tsp Pure vanilla extract
  • 0.25 cup Mini dark chocolate chips (optional)
  • 0.25 cup Freeze dried crushed raspberries (optional)

Instructions:

  1. Preheat oven to 350°F and grease a 24 count mini muffin tin.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk honey, yogurt, egg, coconut oil, and vanilla until smooth.
  4. Fold wet ingredients into dry until just combined.
  5. Stir in optional chocolate chips or raspberries.
  6. Fill muffin cups 3/4 full.
  7. Bake for 10-12 minutes until a toothpick comes out clean.