Lemon Raspberry Yogurt Whole Wheat Loaf
Ingredients
- 1 3/4 cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon (about 1/2 teaspoon)
- 1 1/2 cups raspberries
Preparation
Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups of muffin tin or loaf pan with coconut oil or cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups or into a loaf pan. Bake the muffins for 22 to 24 minutes or the loaf 45-50 minutes, should be golden on top and a toothpick inserted comes out clean.
