Lemon Raspberry Muffins

Lemon Raspberry Muffins

• 1 cup almond flour
• 1 cup gluten-free flour
• 3 eggs
• 2 tablespoons lemon juice
• 2 tablespoons vegetable 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 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. 

I made a couple of changes as printed above, but if you want, you can find the original recipe here.