These Healthy Lemon Raspberry Muffins are made using nothing but the healthiest, natural ingredients. Made with coconut flour, they are 100% gluten-free, paleo, low-sodium, low-calorie, and low-fat!
This post was originally published on March 10 2016, then updated on October 29 2019.
If like me, you've been following healthy-eating websites for a while, you already know how quickly coconut flour has become popular.
The reason is simple: it possesses a lot of nutritional benefits compared to other flours. It is gluten-free, grain-free, rich in dietary fiber and full of protein and healthy fats.
Cooking with coconut flour is not as easy as with other types of flours, though. It does not have the same texture and it does not stick together very well.
Pastries and bread baked with it will usually crumble more easily.
I wasn't very confident at first, seeing that the flour had a grainier texture than regular wheat flour, but as you can see in the pictures, the end result is pretty... and very tasty as well!
Plus my kids gave it two thumbs up, so I can say that it is a complete success.
Its amazing taste along with its multiple nutritional benefits easily overcomes the slightly increased difficulty level!
This recipe is made out of 100% real foods and I used the healthiest ingredients possible. This is also a Paleo recipe, so if you are following this trend, then this recipe is for you.
Why Are My Muffins a Little Crumbly?
In this recipe, we are using coconut flour, which tends to make pastries and baked goods a little more fragile. To compensate for this, I have added 4 eggs, which helps, but to make sure they hold their shape like a traditional muffin, I would have to reduce the amount of moisture in the recipe to a point where the muffins would be dry and much less tasty.
What If I don't Like Coconut?
They have a very mild, almost imperceptible coconut taste. But if you happen to have a coconut intolerance or allergy, you will want to replace coconut flour with almond flour. Although I haven't tried it for this particular recipe, you can usually replace coconut flour on a ratio of: ¼ coconut flour for 1 cup almond flour, which would translate to 2 cups almond flour here.
You'll Love These Healthy Lemon Raspberry Muffins
- Super Healthy! Made using 100% real food ingredients and very macro-friendly, these low-calorie coconut flour muffins are the perfect treat!
- Tasty as Hell!! They have a sweet and tangy taste that makes you want to reach for a second one, and then a third... Fortunately, they are so low in calories, that you probably won't feel guilty about doing so!
- Super Easy! Made using simply two bowls and a whisk/fork, these are ready in no time at all.
- Sugar-Free! These are 100% naturally sweetened using maple syrup.
Have you tried this Lemon Raspberry Muffins recipe? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Recipe
Lemon Raspberry Muffins
Ingredients
- 4 eggs
- ¼ cup coconut oil
- ½ Cup coconut flour
- ⅓ cup maple syrup
- 1 Teaspoon baking powder
- ½ cup Fresh or Frozen Raspberries
- Zest of 1 Lemon
- The Juice of ½ Lemon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 12-muffin tray using cooking spray.
- Wet Ingredients. In a bowl, combine the 4 eggs, ⅓ cup maple syrup, ¼ cup coconut oil, and lemon juice, gently beat the mixture until smooth.
- Dry Ingredients. In a separate bowl, stir ½ cup coconut flour, zest of 1 lemon, and 1 teaspoon baking powder together until well combined.
- Mix Together. Make a well in the center of the dry ingredients, and pour the liquid mixture, mixing gently, until just combined.
- Fold in the ½ cup raspberries.
- Pour the Batter evenly into 12 muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out moist but clean.
- Store at room temperature in a sealed container for 2-3 days or in the fridge for up to a week. Can be frozen for up to 3 months.
Nutrition
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