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Healthy Raspberry Lemon Muffins


  • Author: Emily Smith
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40

Description

Bursting with fruit flavor, these gluten-free, dairy-free, sugar-free muffins are an ideal breakfast or afternoon snack.


Ingredients

Scale
  • 2 cups of white rice flour
  • 1/2 cup of brown rice flour
  • 1 tsp of salt
  • 1 teaspoon of baking powder
  • 2 eggs
  • 1 teaspoon of natural vanilla
  • 1 cup of frozen raspberries
  • 1/4 cup of lemon juice
  • 1 Tablespoon of lemon zest
  • 3/4 cup of unsweetened almond milk
  • 1/2 cup of unsweetened apple sauce
  • 1/2 cup of organic virgin coconut oil

Instructions

  1. 1. Preheat oven to 350 F and line muffin tin with 10 liners.
  2. 2. Whisk together flour mix, salt, and baking powder, until combined well.
  3. 3. Stir together almond milk, coconut oil, vanilla, lemon juice and zest in a seperate bowl.
  4. 4. Whisk eggs in a large bowl.
  5. 5. Add wet and dry mixtures alternately until combined. Add in apple sauce and raspberries.
  6. 6. Pour evenly into muffin liners.
  7. 7. Bake for 30 minutes or until they come out clean in the center.
  8. 8. Let cool for 8 minutes before serving.

Notes

  • For a sweeter muffin, add organic sugar.

Nutrition

  • Serving Size: 10
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