Gluten Free Raspberry Lemon Muffins
- 4 cups Almond Flour
- 2 TBSP Poppy Seeds
- ½ tsp Kosher Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Coconut Oil
- ½ cup Pure Maple Syrup
- 2 small lemons
- 3 large eggs
- 1 cup fresh raspberries
Glaze: (OPTIONAL: Muffins are great without the glaze)
- 1 cup Greek Style Coconut Milk Yogurt (or any Greek Yogurt)
- 2 TBSP FRENCH PANTRY Lavender Honey (can add more if not sweet enough for you)
- 1 tsp Pure Vanilla Extract
- Juice from ½ a lemon
Preheat oven to 350°F degrees. Place the Deep Heart or Straight Muffin Tray on a Medium or Large Perforated Baking Sheet and set aside.
In the Stainless Mixing Bowl, combine the almond flour, poppy seeds, salt, baking powder and baking soda.
Heat oil and maple syrup in the Mini Cake Mold in the microwave until just melted, then add the zest of the 2 lemons. Cut the lemons in half and use the Citrus Press to squeeze the juice from three of the halves into the mixture(the last half will be used for the glaze) and whisk together.
Add the liquid to the bowl with the dry ingredients. Whisk the eggs and fold them into the batter using the Blender Spatula. Fold in the raspberries.
Fill each well 2/3 full with the batter. Bake for 18-20 minutes or until golden and a toothpick comes out clean.
Remove from oven and let cool completely. Press up from the bottom of each well to remove each muffin.
To make the glaze:
Whisk together yogurt, honey, vanilla extract and the juice from the remaining lemon half. Taste. You may need to add more honey to reach desired sweetness. Drizzle muffins with the glaze.