Ingredients
Units Scale
Mix Dry ingredients in a bowl and set aside
- 1 1/4 c. Gluten Free Baking flour
- 1/2 c. coconut flour
- 2 Tbsp. fresh ground flax seeds
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
Whisk Wet ingredients in a large bowl
- 1 large egg
- 2 –3 Tbsp. coconut, hazelnut or almond milk
- 1/4 c. maple syrup or coconut sugar
- 1/4 c. olive oil or melted butter
- 1/2 medium ripe banana, mashed
- 1/2 c. Greek yogurt, coconut plain or vanilla
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- Lemon zest from a whole lemon about 1 Tbsp.
- 1 small box fresh raspberries, rinsed and dried
- 1/2 c. Chopped pecans or walnuts (optional_
- Seedless Raspberry Jam (We love Crofters organic because it has 33% less sugar than most jams!)
Instructions
- Preheat oven to 375-degrees.
- Grease muffin tin or line with unbleached muffins cups.
- Measure and blend together all dry ingredients, set aside.
- Measure and whisk all wet ingredients together.
- Using a spoon or fork, stir the dry ingredients into the wet.
- Mix in fresh raspberries, lemon zest and chopped nuts.
- Use a spoon and fill muffin cups 3/4 full, making sure every cup has raspberries.
- Make an indent with your thumb and fill as much as you like of the raspberry jam.
- Bake at 375-degrees for 15-20 minutes, depending on where you live or how hot your oven is.
- Once a toothpick comes out clean, remove from oven and allow to cool for 5 minutes before taking your first bite of deliciousness!
Notes
If batter feels too dry, can happen in altitude, add another tablespoon of milk
As the muffin cools, it will continue to cook once you take it out from oven.
Substitute butter for olive oil
Substitute coconut sugar or golden monk fruit for maple syrup
Substitute coconut yogurt for almond
Substitute any fresh fruit you like ☺