Almond Flour Lemon Raspberry Muffins
Fluffy, moist almond flour lemon raspberry muffins. Gluten-free and dairy-free. Make a batch for a tasty grab-and-go breakfast or a healthier sweet treat!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 9 muffins
- 2 cups almond flour
- 3 eggs
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil (can also use coconut or olive oil)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- zest of one lemon
- 1 cup raspberries (fresh or frozen)
Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 paper liners to the tins.
In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract.
In a separate large bowl, mix together the almond flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir to combine.
Gently fold the lemon zest and raspberries into the batter.
Spoon the batter into the muffin tins.
Bake for 22-25 minutes until the tops are golden brown and you are able to insert a toothpick into the center and have it come out clean.