Raspberry & Lemon Muffins
April 04, 2016 | Makes 9-12
- 1/2 Cup of Softened Coconut Oil (125ml)
- 1 & 1/3 Cups of Coconut Sugar (200g)
- 2 Eggs
- 1 Teaspoon of Vanilla Essence
- Zest of 2 Lemons, Juice of 1
- 2 Cups of Gluten Free Oats (200g)
- 1 & 1/2 Teaspoons of Baking Powder
- 1/2 Cup of Almond Milk (125ml)
- 100g of Raspberries
These make such a gorgeous addition to a weekend brunch or as an afternoon treat with tea. I usually steer towards a breakfast that’s high in protein and healthy fats but sometimes it’s lovely to indulge a little and have something sweet. These are beautifully light and so full of flavour. Once cooled, store them in an airtight container to keep the tops crisp and the insides crumbly and moist.
Preheat the oven to 180°C. Line your muffin tin with muffin cases.
Use an electric mixer to whisk the softened coconut oil until it’s smooth. Add in the coconut sugar and whisk until you have an even, grainy mixture.
Add in the eggs, one at a time, whisking well, and then add the vanilla, lemon zest and lemon juice.
Add the oats to your food processor and blitz on high until you have a fine oat flour, then add in the baking powder and pulse to combine.
Add half of the oat flour mixture to the egg mixture, followed by half of the almond milk. Mix well and then repeat with the rest of the oat flour and almond milk.
Fold in the raspberries.
Pour the mixture into your muffin cases.
Bake for about 20-25 minutes until a knife inserted into the middle comes out clean.