Whole Wheat Raspberry Muffins

These were a huge hit with the kids and hubby! Great for breakfast, snack or a lunchbox treat!

Whole Wheat Raspberry Muffins (Makes 12)

1 1/2 cups Whole Wheat Flour
1 tsp baking soda
Zest of 1 lemon

1 egg
1/2 cup of organic coconut oil
1/2 cup milk of choice (cow's, almond, etc.)
1/3 cup of pure maple syrup
1 tsp of vanilla
1 cup of raspberries

Preheat oven to 350 degrees.

Mix dry ingredients in small bowl.

Cream coconut oil with mixer. Add egg, milk, maple syrup and milk. Mix until smooth. Add dry ingredients slowly to moist ingredients. When combined, gently fold in raspberries.

Use ice cream scoop to fill muffin cups, Bake for 20 minutes.

These came out super delicious and the coconut makes them so moist!