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Raspberry Lemon Muffins | Thriving on Plants

Raspberry Lemon Muffins

Raspberry Lemon Muffins

15 mins prepServes 12

These Raspberry Lemon Muffins are moist, fluffy, and a healthy balance of sweet and tart. They are gluten-free, oil-free, and refined sugar-free, making them a delicious yet nutritious choice for muffin lovers. The recipe promises a superb texture and taste that you need to try as soon as possible.

12 servings

What you need

lemon juice

⅛ cup lemon juice

lemon

maple syrup

⅛ cup maple syrup

almond milk

⅛ cup almond milk

vanilla extract

1 tsp vanilla extract

buckwheat flour

⅛ cup buckwheat flour

blanched almond flour

⅛ cup blanched almond flour

baking powder

2 tsp baking powder

baking soda

1 tsp baking soda

fine sea salt

⅛ tsp fine sea salt

fresh raspberries

1 fresh raspberries

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Instructions

1: Preheat your oven to 180°C (conventional and not fan forced).

2: In a small bowl combine the lemon juice, zest of 2 lemons, maple syrup, almond milk, and vanilla extract. Whisk well.

3: In a large bowl, whisk together the buckwheat flour, blanched almond meal, baking powder, baking soda, and sea salt.

4: Pour the wet ingredients into the dry mix and mix until you end up with a smooth batter.

5: Gently fold through the frozen raspberries.

6: Spoon into muffin trays and bake for 25 minutes or until golden and cooked through.

7: Transfer to a cooling rack before decorating.

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