I love the versatility and convenience of muffins. Raspberry plus lemon is one of my favorite flavor combinations, so these raspberry lemon muffins are a popular quick, healthy snack in my house. They work with gluten-free flour as well as white whole wheat flour. Different berries can be substituted with equally delicious results.
If you won’t eat all these muffins within a couple days, you can freeze the extras for a day when you need to grab a quick snack. Simply defrost on the counter or in the oven. Raspberry lemon muffins are the perfect addition to a lunch box, too!
Raspberry Lemon Muffins
Preheat the oven to 350 degrees and grease a muffin pan.
Mix the dry ingredients together in a small bowl.
In a large bowl, mix together the eggs, coconut oil, maple syrup, vanilla, lemon zest, and lemon juice. Add the dry ingredients and mix until combined.
Fold in the raspberries.
Bake for 15 to 20 minutes, or until a toothpick comes out clean.