Gluten Free Lemon Raspberry Muffins
Ingredients
-
2
cups
gluten free flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
2
large
eggs
-
⅓
cup
melted coconut oil
-
⅔
cup
pure maple syrup
-
¾
cup
plain applesauce
-
1
tsp
vanilla
-
1
medium
lemon (zest)
-
¼
cup
lemon juice
-
1½
cups
fresh raspberries
Instructions
- Preheat the oven to 350°F and prepare a greased muffin pan with cupcake liners.
- In a small bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
- In a large bowl, combine the eggs, melted coconut oil, maple syrup, applesauce, vanilla, lemon zest, and lemon juice.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the fresh raspberries.
- Transfer the batter to the prepared muffin pan.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
193
Total fat
8g
Total carbohydrates
30g
Total protein
3g
Sodium
149mg
Cholesterol
27mg
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