Description
Raspberry Lemon Muffins are gluten-free and dairy-free, made with almond flour, buckwheat flour and chia seeds. They’re naturally sweetened with maple syrup, and the juicy raspberries and fresh burst of lemon make these buckwheat muffins a must try!
Ingredients
- 3/4 cup almond flour
- 3/4 cup buckwheat flour
- 2 tablespoons chia seeds
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup extra virgin olive oil
- 1/3 cup maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons lemon zest
- 1 1/4 cup raspberries, fresh or frozen
- 2 tablespoons buckwheat flakes or oats (optional)
Instructions
- Preheat oven to 400F and grease a 12-cup muffin pan (or use cupcake liners – see notes).
- In a medium-sized bowl, whisk together the almond flour, buckwheat flour, chia seeds, baking powder, cardamom and salt. Set aside.
- In a large bowl, whisk together the eggs, milk, oil, maple syrup, lemon juice and zest.
- Add the dry ingredients to the wet mixture and stir until combined. Let the mixture rest for five minutes to allow it to thicken.
- Stir in a cup of raspberries, reserving the rest to top the muffins.
- Divide the muffin batter into the muffin pan (the cups should be almost full) and place the remaining raspberries on top of the muffins. I usually break them apart to make them go a little further. Sprinkle the buckwheat flakes on top.
- Bake for 15-17 minutes or until a toothpick inserted into a muffin comes out clean.
- Let rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store covered at room temperature for 1-2 days or freeze for up to 3 months.
Notes
- I like to break up the raspberries a bit (without smooshing them) when I mix them into the muffin batter to get more berry coverage throughout the muffins.
- This isn’t sponsored, but I like to use PaperChef muffin liners for these muffins. I find other liners stick to the bottom of these particular muffins.
- Just note that if you use gluten-free oats as the optional topping instead of buckwheat flakes the muffins will no longer be grain-free.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
