Gluten Free Lemon Raspberry Muffins
These healthy raspberry lemon muffins make a quick, delicious snack or breakfast on the go. ($.63 per serving)
- 2 cups gluten free flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1/3 cup melted coconut oil cooled a bit
- 2/3 cup pure maple syrup
- 3/4 cup plain applesauce
- 1 tsp. vanilla
- Zest of one lemon (about a teaspoon)
- Juice of one lemon (about 1/4 cup)
- 1 1/2 cups fresh raspberries
Preheat the oven to 350 degrees and place cupcake liners in a greased muffin pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, mix together the eggs, coconut oil, maple syrup, applesauce, vanilla, lemon zest, and lemon juice. Add the dry ingredients and mix until combined.
Fold in the raspberries.
Transfer the batter to the prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Place the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins from the pan to cool completely on the cooling rack.
Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 126mg | Fiber: 3g | Sugar: 14g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg