Healthy Lemon Raspberry Muffins

Lemon and raspberry in my opinion are a match made in heaven. And these lemon raspberry muffins are just the treat that makes me feel I am in heaven whenever I make and enjoy them. So soft, moist, and delicious. You will want to go back to them over and over.

Ingredients for Lemon Raspberry Muffins

Fresh lemon and fresh raspberries along with almonds make these low-carb lemon raspberry muffins a perfect snack for any given day.

The Ingredients List for Lemon Raspberry Muffins:

• 1 1/2 cups raw almonds
• 1/3 cup coconut flour
• 1 tablespoon tapioca flour
• 2 teaspoons baking powder
• pinch of salt
• 3 eggs
• 1/2 cup milk (or non-dairy of choice)
• 1/2 cup brown sugar
• 1/4 cup oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup fresh raspberries

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Making the Lemon and Raspberry Muffins

Let’s start with the almonds. I like to use raw whole almonds and grind them myself, that way the entire almond is being used. But if you prefer, you can use store-bought almond meal. That generally is made with blanched almonds, so the skin of the almond is taken off before they are ground.

Processing the Almonds for the Low Carb Muffins

• Add 1 and a 1/2 cups of flour to a food processor.
• Cover the food processor and blend the almonds into a coarse sandy ground almond meal.
• Add the 1/3 cup of coconut flour, 1 tablespoons of tapioca flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
• Cover and pulse a couple of times to mix everything together.

The Liquid Mixtures

Once the dry ingredients are ready, we can get the liquid mix ready.

• In a large bowl add 3 whole eggs.
• Whip the eggs using a whisk or a fork.
• Add 1/2 a cup of non-dairy milk, 1/3 cup of brown sugar, and 1/4 cup of neutral oil to the bowl.
• Mix everything until the sugar is dissolved.

Baking the Gluten-Free Muffins

Now we are ready to make the muffin batter mix.

• Preheat the oven to 350 degrees F.
• To the bowl with eggs, add the almond meal mixture.
• Using a spatula mix everything.
• Using a zester, zest 1 lemon into the bowl.
• At the same time, add 1 tablespoon of lemon juice to the bowl.
• Mix well so the lemon is evenly distributed.
• Add 1 cup of fresh raspberries to the bowl.
• Mix them in GENTLY ensuring that the raspberries don’t break apart. The burst of flavor from the whole raspberries will be amazing.

Baking the Gluten-Free Muffins

• Line a muffin tray with 12 muffin liners
• Using a spoon add 4 tablespoons of the muffin mix into each liner.
• Bake the muffins for about 25 minutes.
• Dip a toothpick into the center of the muffin and if it comes out clean, the muffins are ready.

Cooling and Enjoying the Muffins

• Let the baked muffins cool down for a couple of minutes in the muffin tray.
• Then move them to a cookie tray and let them cool down completely.
• Enjoy with a hot cup of coffee or tea.

Storing the Low Carb Recipe Muffins

I generally tend to make a double batch of these and keep them in the fridge. They can be stored in an air tight container for up to 1 week in the fridge.

Tried and Liked the Recipe?

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