Lemon Raspberry Muffins

These Lemon Raspberry Muffins are a delightful blend of tart citrus and sweet berries, perfect for a quick breakfast or a light snack. Made dairy-free, they offer a light and fluffy texture while bursting with fresh flavors.

Ingredients

• All-purpose flour - 130 grams
• Almond milk - 80 ml
• Maple syrup - 40 ml
• Coconut oil - 30 grams, melted
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Lemon zest - 1 teaspoon
• Lemon juice - 1 tablespoon
• Raspberries - 75 grams

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
5. Gently fold in the raspberries until evenly distributed in the batter.
6. Divide the batter evenly among the muffin cups.
7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.05 L

Health Benefits

• Rich in antioxidants from raspberries, which can help reduce inflammation.
• Lemon provides vitamin C, which supports the immune system.

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