Name: Lemon Raspberry Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 muffins
Ingredients: 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; 1/3 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