Description
Delicious gluten-free muffins with a zesty lemon and raspberry flavor.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, coconut oil, honey, vanilla extract, lemon juice, and lemon zest.
- Combine wet and dry ingredients until smooth.
- Gently fold in raspberries.
- Fill muffin cups with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store muffins in an airtight container.
- Can substitute raspberries with blueberries.
- Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Gluten-Free Lemon Raspberry Muffins