My muffin of the week was inspired by oatmeal raisin cookies. These muffins are low in fat and turned out extremely moist. You can also add fresh cubed apples, if you want to add a fruit.


1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

1/2 cup greek yogurt

1 1/2 fresh lemons, juiced

2 large organic eggs, beaten

1/2 cup pure maple syrup

1/4 cup coconut oil melted

2 tsp pure vanilla extract

2 mashed bananas


Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray. In a bowl sift and mix flours, baking powder, baking soda and cinnamon. Add rolled oats and mix once again. In a separate bowl beat eggs and then add greek yogurt, lemon juice, mashed bananas, maple syrup, coconut oil and vanilla. Add dry mixture to wet mixture. Mix until blended. Add in raisins, cubed apples or any other fruit you desire. I added a handful of raisins to half the batter. Scoop the muffin mix into the muffin cups. Bake for 25 minutes. Cool in muffin tray and then transfer to a cooling rack. Enjoy!

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