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IN: baked goods, Cake, coconut flour, ketogenic, nut free, paleo, Recipes, Sweets and Snacks

Raspberry lemon Muffins (Keto, Paleo, Nut-free)

April 11, 2020

While I planned on this time of quarantine to be one rich in recipe development and creativity, it seems all creativity has been stripped from me. To be honest, I’ve been in quite the food rut, and I will gladly blame having to cook 3 meals a day for upmost of 5 individuals every, dang, day. Don’t get me wrong, I love cooking, but when you have to spend the majority of your time in a kitchen cooking for other people, all desire and energy to make delicious food for yourself is gone. It’s just a fact. So, one night when everyone was finally in bed and I had a moment in the kitchen to myself, I decided to whip up a childhood favorite…muffins. If you’ve read some of my past posts about muffins you know that a good blueberry or raspberry muffin makes me super nostalgic. So, in a time full of stress and uncertainty you can be certain they are what I turned too. Overall, I couldn’t be more pleased with the results of today’s recipe, and the kids could not have been anymore jealous to find out that the muffins were, in fact, not for them (haha). With a slight crumb and just the right about of citrus, these raspberries are the perfect treat for breakfast or mid-afternoon snack to spice up the ground hog day that is April 2020. I hope you enjoy and stay safe my friends!

Raspberry Lemon Muffins (Keto, Paleo, Nut-free)

Ingredients

  • 1 cup coconut flour
  • 1/2 cup monk fruit, coconut, or maple sugar
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 6 eggs
  • 1 cup warm water
  • 1/3 cup avocado oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Zest of 1 clementine
  • 1 tsp vanilla
  • 2 cups fresh raspberries

Process

  • In a large bowl whisk together flour, sugar, sea salt, baking soda, and zest of one lemon and clementine.
  • In a separate bowl whisk together eggs, water, avocado, lemon juice, and vanilla.
  • Pour dry ingredients into the wet ingredients, mixing until a smooth batter has formed, then fold in raspberries until fully incorporated.
  • Transfer the batter to a greased and lined muffin or cupcake tin, then baked in a preheated 350 degree oven for 25-35 minutes until the muffin tops are just golden and a toothpick comes out clean.

1 Peter 2:24 ““He himself bore our sins” in his body on the cross, so that we might die to sins and live for righteousness; “by his wounds you have been healed.””

Filed Under: baked goods, Cake, coconut flour, ketogenic, nut free, paleo, Recipes, Sweets and Snacks

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