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Healthier Raspberry Almond Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


You’ll love the tart raspberries tucked into a slightly sweet almond muffin, which is lightened up with the help of coconut oil and Greek yogurt!


  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup whole milk
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries, halved
  • sparkling sugar


  1. Preheat oven to 400 degrees, and grease a standard size muffin tin.
  2. In a medium bowl, mix coconut oil and sugar with a wooden spoon or spatula. Add egg, and mix until smooth and creamy.
  3. Add Greek yogurt, whole milk, and almond extract, and mix until combined.
  4. In another bowl, mix flour, baking soda, baking powder, and salt.
  5. Add dry ingredients to the wet ingredients, and stir until combined.
  6. Fold in raspberries gently.
  7. Using an ice cream scoop, scoop batter into each muffin well. Sprinkle about 1/2 teaspoon sparkling sugar over the top of each.
  8. Bake for 3 minutes at 400 (this helps the muffins rise), then turn the oven down to 350 degrees and bake for another 17 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffins cool in the muffin tin for about 10-15 minutes, then twist to remove to a cooling rack.


  • Serving Size: 1 Muffin
  • Calories: 218
  • Sugar: 16g
  • Sodium: 105mg
  • Fat: 10g
  • Saturated Fat: 7.8g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1.1g
  • Protein: 3.5g
  • Cholesterol: 17mg