Raspberry Oat And Yogurt Spelt Muffins

• 1 3/4 cup whole spelt flour
• 1 cup rolled oats
• 1/4 cup hemp hearts
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup greek yogurt
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen raspberries

1. Preheat oven to 375F and line or grease a standard muffin tin.
2. In a medium sized bowl, whisk together the flour, oats, baking powder, baking soda, and salt. If you're using frozen raspberries, stirring them in to the flour mixture will help prevent colour bleeding.
3. In a large bowl, lightly beat the eggs. Add the melted coconut oil, yogurt, honey, and vanilla.
4. Add the dry ingredients to the egg mixture and mix until just combined.
5. Fill each muffin cup all the way to the top, and bake 18-20 minutes, or until a toothpick comes out clean.

whole spelt flour, rolled oats, hemp hearts, baking powder, baking soda, salt, eggs, greek yogurt, coconut oil, honey, vanilla, frozen raspberries

Taken from food52.com/recipes/33688-raspberry-oat-and-yogurt-spelt-muffins (may not work)