Raspberry-Yoghurt Muffins

Another attempt in baking. After the Buckwheat-Banana-Walnut muffins and the Olive-Chia Muffins had turned out really well, I tried to make another sweet muffin. However, I replaced some of the butter from the original recipe with Greek yoghurt to make it lighter. While in the savory muffins I had used olive oil instead of butter to make it healthier, olive oil in my opinion doesn’t really work for sweet muffins. I had tried using olive oil in chocolate muffins previously and I honestly didn’t like it so much – but it could also be that I did something wrong… ;-). Anyways, that’s why I used the yoghurt.

These muffins contain following Superfoods:

  • Greek Yoghurt
  • Chia Seeds
  • Eggs

Ingredients  (makes 6 muffins)

  • 1 Cup all-purpose or wholegrain flour
  • 1 tbsp baking powder
  • 1 – 2 tbsp Chia seeds
  • 1 Egg
  • 1/4 cup butter
  • 1/2 cup Greek yoghurt
  • 1/3 – 1/2 cup agave nectar (depends how sweet you like it, 1/3 cup would give you a lighly sweetened muffin)
  • Grated lemon peel (from 1/4 of a lemon)
  • 1/2 cup frozen raspberries (frozen ones are better than fresh, as they won’t be mashed when you mix them into the batter)
  • A pinch of salt



  • Pour the flour, the baking powder, the Chia seeds and the salt into one bowl
  • In another bowl, beat the egg, add the butter, yoghurt, agave nectar, the grated lemon peel
  • Pour the liquid mix into the bowl with flour, etc. and mix everything well, carefully add in the frozen raspberries, without mashin them too much
  • Bake in the oven at 350F (=180C) for about 18 – 20 minutes, check with a toothpick whether the muffins are done

Enjoy for any occasion! These muffins would actually taste great with a little bit of lemon-flavored cream cheese!



I would love to hear your thoughts!