Lemon Raspberry Muffins
These Lemon Raspberry Muffins are the perfect healthy, tasty sweet snack. They are low in calories and perfect for a mid-afternoon crave of as an on-the-go breakfast!
Ingredients
- 4 eggs
- 1/4 cup coconut oil
- 1/2 Cup coconut flour
- 1/3 cup maple syrup
- 1 Teaspoon baking powder
- 1/2 cup Fresh or Frozen Raspberries
- Zest of 1 Lemon
- The Juice of 1/2 Lemon
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Grease a 12-muffin tray using cooking spray.
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Wet Ingredients. In a bowl, combine the 4 eggs, 1/3 cup maple syrup, 1/4 cup coconut oil, and lemon juice, gently beat the mixture until smooth.
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Dry Ingredients. In a separate bowl, stir 1/2 cup coconut flour, zest of 1 lemon, and 1 tsp baking powder together until well combined.
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Mix Together. Make a well in the center of the dry ingredients, and pour the liquid mixture, mixing gently, until just combined.
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Fold in the 1/2 cup raspberries.
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Pour the Batter evenly into 12 muffin tins.
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Bake for 20-25 minutes, or until a toothpick inserted in the center comes out moist but clean.
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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.