Healthy Lemon Raspberry Mini Cakes
Looking for a hearty and healthy breakfast option? These Healthy Lemon Raspberry Mini Cakes are delicious!
Equipment
Ingredients
- 3/4 cup (90 g) whole wheat flour
- 3/4 cup (90 g) flour
- 1/2 Tbsp (6 g) baking powder
- 2 Tbsp (30 g) sugar
- 2 eggs
- 4 oz (115 g) Skyr yogurt
- 4 oz (115 g) Unsweetened Apple Sauce
- 2 Tbsp (30 g) butter (Melted)
- 3 Tbsp (45 g) Lemon Juice
- 21 Raspberries
Instructions
- Place your Mini Loaf Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
MINI CAKES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In your Mixing Bowl, whisk the whole-wheat flour, all-purpose flour, baking powder and sugar together. Make a well add the eggs, yogurt, apple sauce lemon juice and cooled melted butter. Mix until combined. IMPORTANT: Do not overmix!
BAKE!
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 20min). It is ready when the toothpick inserted comes out clean.
- Once your Healthy Lemon Raspberry Mini Cakes are out of the oven, let them completely cool down before unmolding. Serve, Enjoy & Bon Appetit!
- N.B. Keep these mini cakes refrigerated. They are best enjoyed cold!
YouTube Video
Photos
Nutrition
Calories: 174kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 141mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com