Description
These Lemon Raspberry Swirl Muffins are bright, fluffy, and naturally sweetened with coconut sugar and honey. A gorgeous (and easy) make-ahead recipe for brunches, parties, or poolside snack.
Ingredients
Scale
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 5 large eggs
- juice of 2 lemons
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch of sea salt
- 1 cup fresh raspberries
- 2 tablespoons local honey or maple syrup
- muffin liners (or coconut / avocado oil spray)
Instructions
- Preheat oven to 350°F and line 9 muffin cups with paper liners (or spray with coconut oil or avocado oil spray).
- Make the batter : In a large bowl, whisk together the coconut flour, coconut sugar, eggs, lemon juice, lemon zest, vanilla extract, baking soda, and a pinch of salt until smooth and well combined.
- Distribute the batter evenly among the 9 muffin wells.
- Make the raspberry swirl : In a blender, purée raspberries with honey or maple syrup. Use a spoon to add about 1 tablespoon of purée to each muffin, then swirl gently using a knife or toothpick.
- Bake for 25 – 30 minutes, or until a toothpick comes out clean and the tops are golden brown.
- Cool for 5 – 10 minutes before removing from the tin. Garnish with fresh raspberries or extra lemon zest if desired.
Equipment
10-Piece Glass Nesting Bowl Set
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Vitamix Professional Series 750 Blender, 64 oz.
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- Swap raspberries for blueberries or blackberries if you’d like.
- Add extra lemon zest on top after baking for an additional pop of flavor.
- Store in the fridge or freezer for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 25 - 30 minutes
- Category: Breakfast, Brunch, Snacks
- Method: Baked
- Cuisine: American, Seasonal
