– 1¾ cups white whole wheat flour or regular whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine-grain sea salt – ⅓ cup melted coconut oil or extra-virgin olive oil – ½ 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 ½ teaspoon) – 1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag) – 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Warm the oven up to 350 degrees Fahrenheit. If you need to, use cooking spray, butter, or coconut oil to grease all 12 cups on your muffin tin. My pan is non-stick, so I don't need to do this.
Mix flour, baking powder, soda, and salt in a large bowl. Whisk well. Mix oil and honey or maple syrup in a medium bowl with a whisk.
After beating the eggs, add the yoghurt, vanilla, and lemon zest. Mix well. If coconut oil solidifies in cold ingredients, gently warm in microwave for 30 seconds.
Stir the wet ingredients into the dry with a large spoon until combined (a few lumps are okay). Fold raspberries into batter gently. Don't worry about the thick mixture.
An ice cream scoop with a wire level worked well to evenly distribute the batter into the 12 muffin cups. Sprinkle turbinado sugar on muffin tops.
Bake the muffins for 22–24 minutes until golden and a toothpick inserted into one comes out clean. Let the muffin tin cool on a rack. To release the muffins from the pan, run a butter knife around their edges.
You can cover muffins and keep them at room temperature for two days or in the fridge for up to five days if you have any left over. You can freeze muffins for up to three months.