Raspberry Lemon Muffins
Author: 
Recipe type: Gluten-Free & Dairy-Free Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Dry Ingredients
  • 2 cups gluten free all purpose flour
  • ¾ cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp guar gum
  • ½ tsp Himalayan pink salt
  • Wet Ingredients
  • ½ cup coconut oil, melted
  • ½ cup almond milk
  • 2 eggs
  • Zest of 1 small lemon
  • 1 tsp vanilla bean extract
  • Rest of ingredients
  • 1½ cups frozen raspberries
  • ¼ cup chocolate chips, dairy free
  • Desiccated coconut
Method
  1. Preheat oven to 180ºC (350ºF) and line a muffin pan with muffin cases.
  2. In a mixing bowl, combine all dry ingredients and stir well.
  3. In another mixing bowl, combine all wet ingredients and stir thoroughly.
  4. Stir flour mixture into the wet mixture and stir until partially combined.
  5. Fold through raspberries and chocolate chips until evenly mixed, the batter will be thick, make sure not to over mix.
  6. Spoon batter into muffin cases. You can fill them right up as they don’t raise too much.
  7. Sprinkle some desiccated coconut onto the top of each muffin.
  8. Bake for 20-25 minutes or until slightly golden brown and a skewer inserted into the middle comes out clean.
  9. Let muffins sit in the pan for about 5 minutes to cool slightly.
  10. Remove muffins from pan and cool completely on a wire rack.
  11. Muffins will keep in an airtight container for up to 6 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/muffins/raspberry-lemon-muffins/