Sunday, August 25, 2013

Grain-Free Lemon Raspberry Muffins


These are for my little muffin, who turns 10 this week and starts 5th grade on Tuesday! Her favorite fruits are lemon and raspberry, and I don't think she's met a cupcake or muffin she didn't love as well (expect anything too rich).

Well these little babies are certainly not to heavy. I took the Elana's Pantry recipe I had already adapted (to omit the agave nectar and grapeseed oil), and further changed things up to up the lemon factor and lessen the added sweetener.

The result? Slam dunk with the kids and an easy and tasty grain and nut-free special breakfast.


Grain-Free Lemon Raspberry Muffins

1/4 cup coconut flour
1/4 tsp. salt
1/4 tsp. baking soda
3 eggs, lightly beaten
2 tbs. raw honey
1/4 cup mild olive oil (could use melted coconut oil)
zest & juice of 1/2 large lemon
1/2 tsp. vanilla
1/4 cup coconut or almond milk mixed with 1/2 tbs. apple cider vinegar
1/4 cup fresh raspberries, plus a couple more

Preheat oven to 350.

Combine coconut flour with salt and baking soda in a small bowl. In a larger bowl, mix eggs through milk and vinegar with a whisk. Add dry ingredients to wet and mix until combined. Gently fold in raspberries.

Pour batter into greased muffin cups or tin, filling 3/4 full. Gently press another berry or two into each muffin. Bake for 15-20 minutes or until cooked through middle and starting to turn golden on the edges.

10 comments:

  1. How many muffins does this recipe make? I'm having company in a few weeks and this might be a nice treat.

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    1. Hi Cindi, I used standard sized muffin cups & it made 6 muffins. For smaller mini muffins it should yield a dozen. Hope that helps!

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  3. I made one batch with olive oil and one with coconut oil, and the coconut one tasted much better. Great recipe, thanks for sharing Susan :)

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    1. Thanks for sharing Stephanie, and glad you liked them! I agree that I prefer them with coconut oil (I think the key is using a really mild olive oil...)

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  4. My son refuses to eat paleo and especially coconut. I made these with coconut oil and he didn't want to stop eating them. They are delicious!! Most paleo muffins are dry but these are lovely and moist and bursting with flavor.

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    1. so glad he liked these Kathleen! I do find the coconut flavor isn't too pronounced in these. Sometimes my kids get a little tired of so many baked goods tasting like coconut!

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  5. I just made these with coconut oil and thought they were great! The only thing I did different was baked them into cupcake liners because I avoid cooking in aluminum and teflon. Like another commented posted, they are super moist which seems difficult for coconut flour muffins. I will definitely make these again, thanks!

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  6. Has anyone tried with stevia rather than honey?

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  7. Can I make it with frozen raspeberries?

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