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 and 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 using a food processor. 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
Using a food processor blend the almonds into a coarse ground almond meal. Add the coconut flour, tapioca flour, baking powder, and salt, and pulse a couple of times so that it all gets mixed together.
Once the dry ingredients are ready, we can get the liquid mix ready. In a large bowl, whip the egg using a whisk or a fork. Add the milk, sugar, and oil to the bowl and mix everything together. Now we are ready to make the muffin batter mix.
Baking the Gluten Free and Vegan Muffins
Preheat the oven to 350 degrees F.
Add the almond meal mixture to the bowl and using a spatula mix everything together. Using a zester, zest the lemon into the bowl. At the same time, add the lemon juice and the raspberries to the bowl. Mix them in gently while ensuring that the raspberries don’t break apart. The burst of flavor from the whole raspberries will be amazing.
Line a muffin tray with 12 muffin liners and pour the muffin mix into the liners. Bake the muffins for about 20 minutes. Dip a toothpick into the center of the muffin and if it comes out clean, the muffins are ready.
Let them cool down for a couple of minutes in the muffin tray and 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.
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Healthy Lemon Raspberry MuffinsCourse: Gluten Free, Snack, VeganCuisine: CanadianDifficulty: Easy
These healthy lemon raspberry muffins are gluten free, low in sugar, high in protein, and just the perfect snack for any day. Made with fresh raspberries, they are easy to make and enjoy.
1 1/2 cups raw almonds
1/3 cup coconut flour
1 tablespoon tapioca flour
2 teaspoons baking powder
pinch of salt
1/2 cup milk (or non-dairy of choice)
1/3 cup brown sugar
1/4 cup oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh raspberries
- Place the almonds in a food processor and blend the almonds until you get a coarse ground almond meal.
- Add the coconut flour, tapioca flour, baking powder, and salt, and pulse a couple of times so that it all gets mixed together.
- In a large bowl, whip the egg. Add the milk, sugar, and oil. Mix everything together.
- Add the dry ingredients to the bowl and mix well to form a muffin batter.
- Using a zester, zest the lemon into the bowl. At the same time, add the lemon juice and the raspberries to the bowl.
- Gently mix the batter – trying to be careful not to break the berries.
- Preheat the oven to 350 degrees F.
- Line a muffin tray with 12 muffin liners and divide the batter into them.
- Bake for about 20 minutes. Dip a toothpick into the muffin and if it comes out clean, the muffins are ready.
- Allow them to cool for a couple of minutes then transfer them and allow them to cool completely on the cookie rack.
- Store in an air tight container in the fridge for up to 4 days.