Description
A delightful recipe for gluten-free lemon raspberry muffins that are bursting with flavor and perfect for any occasion.
Ingredients
- Almond flour – 1 cup (about 100 g)
- Coconut flour – 1/4 cup (about 30 g)
- Baking powder – 1 teaspoon
- Eggs – 3 large
- Honey – 1/3 cup (about 100 g)
- Lemon juice – 1/4 cup (freshly squeezed)
- Lemon zest – 1 tablespoon
- Fresh raspberries – 1 cup (about 150 g)
- Vanilla extract – 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by lining it with paper liners or greasing it with cooking spray.
- In a large mixing bowl, combine the almond flour, coconut flour, and baking powder.
- In a separate bowl, whisk together the eggs, honey, lemon juice, lemon zest, and vanilla extract.
- Fold in the fresh raspberries gently into the combined wet and dry ingredients.
- Fill the muffin tins about 3/4 full with the batter.
- Bake in the preheated oven for 18-22 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter option, drizzle honey on top before serving.
- These muffins can be served warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to three days.
- Frozen raspberries can be used; thaw and drain excess liquid before adding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: gluten-free, muffins, lemon, raspberry, baking, healthy snacks