Healthy Lemon Raspberry Muffins (Almond Flour, Gluten Free, Dairy Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist muffins made with almond flour and bursting with fresh raspberries and bright lemon flavor. Gluten-free, dairy-free, and naturally sweetened for a spring or summer breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 cup maple sugar
- 1/4 cup refined coconut oil (melted, or ghee)
- 1 1/2 tablespoons lemon zest (finely grated)
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsweetened almond milk (or any milk)
- 2 teaspoons vanilla extract
- 2 3/4 cups blanched almond flour
- 2/3 cup tapioca flour (or arrowroot)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup raspberries (fresh)
- 1 teaspoon tapioca flour (or arrowroot (for coating the berries))
- 1/2 cup organic powdered sugar (or monk fruit)
- 1 tablespoon fresh lemon juice
- coarse sugar
- extra lemon zest
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 222mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.