Free Recipes, Seasonal

Raspberry Lemon Superfood Muffins

Raspberry Lemon Superfood Muffins Yay, it’s officially spring! Which means time to share lots of fresh spring recipes! Starting with these favorites I made for Easter last year. These Raspberry Lemon Superfood Muffins were a huge hit so I decided I must share them on my blog this year. The berry-citrus combination of raspberries and lemon makes these beyond delicious and taste just like spring in a muffin.  raspberries and tulips These superfood muffins are gluten-free, grain-free and dairy-free. They are full of fiber, healthy fats, vitamins, minerals and antioxidants. I used coconut sugar, my favorite unrefined, nutrient-rich sugar. It’s low-glycemic so slowly absorbs into the bloodstream and doesn’t cause a “sugar crash”. It’s the same consistency as refined white sugar, so this works as a great substitute. This sugar is also a great source of potassium, calcium, magnesium, and zinc. How great is that!;) You can make these plain or with a raspberry-lemon glaze! Muffin ingredients Makes 15 muffins.

Muffin Ingredients:

1 cup coconut flour ½ tsp baking soda ½ tsp baking powder 1/8 tsp sea salt ¾ cup coconut sugar 2 ½ tbsp ground flaxseed ½ tsp vanilla 4 organic eggs ¾ cup unsweetened vanilla almond milk ½ cup coconut oil 1 ½ lemons 1 heaping cup fresh raspberries Raspberry muffins in pan Muffins cooling on rack

Raspberry-Lemon Glaze Ingredients:

1 cup fresh raspberries ½ lemon Raspberry lemon glaze on muffins

Directions:

  1. Add coconut flour, baking soda, baking powder, flaxseed, sea salt and coconut sugar in a large bowl and mix well.
  2. Whisk eggs in a separate bowl and then add to dry mix.
  3. Add almond milk, vanilla and coconut oil and mix well. Note: make sure the coconut oil is in liquid form. If solid, melt it on the stove in a pan and then measure it to be ½ cup.
  4. Juice the lemons and mix juice in.
  5. Fold in raspberries. Mash some of the raspberries and leave some whole.
  6. Line muffin pan with cute spring cupcake liners.
  7. Spoon dough into each liner.
  8. Bake at 350 for 25-30 minutes. Make sure to check at 25 minutes as oven times may vary.
  9. Let muffins cool on cooling rack.
  10. Optional: For the glaze, blend raspberries in blender. Stir in juice of ½ lemon. Top muffins with glaze.
  11. Enjoy!!
Raspberry Muffin Breakfast Photo Stacked muffins In the spirit of spring, I also wanted to share a sweet memory I made with my mama this week. I surprised her with a mini road trip to a tulip farm so she could pick her favorite flowers for Easter. It was so much fun! Here are some photos we took… Texas tulip farm yellow tulips Dallas Tulip Farm Red tulips Pink tulips Hope you have a beautiful Easter! xoxo signature-silver