Raspberry Lemon Muffins (grain free, dairy free)

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I've been making a lot of muffins lately. The grain free ones tend to be filling, which is good. Since I'm often running behind, I like to have something relatively tidy I can take with me as I walk to the train. They also make a nice treat after dinner to curb our chocolate (or on really bad nights, pizza) cravings.

 My good camera is in the shop so I took this with my phone. It's ok.

My good camera is in the shop so I took this with my phone. It's ok.


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 3/8 cup (6 tablespoons) golden flax meal
  • 1 tsp baking soda
  • 1/4 tsp sea salt (or kosher salt)
  • 4 eggs (room temp, if possible)
  • 1/2 cup unsweetened coconut milk (if you have a Vitamix you can make your own)
  • 1/3 cup honey
  • zest from one lemon (about 2 tsp)
  • 3 tablespoons lemon juice (or whatever you get from one juicy lemon)
  • 3 tbsp unrefined coconut oil (heated just enough to make it liquify)
  • 1 1/2 cups frozen raspberries (do not thaw first)


  1. Preheat the oven to 350F, making sure to remove sundry stored roasting pans and V-racks first. Line a 12-cup muffin pan with paper or silicone cups and set aside at the ready.
  2. In a large bowl, whisk the almond flour, coconut flour, flax meal, baking soda, and salt together. Make sure to attack and finger-smash any errant clumps of baking soda. Or you could buzz this all up in your food processor but ugh, the cleaning.
  3. In a separate large bowl, whisk together the eggs, coconut milk, honey, lemon zest, and lemon juice (keep the coconut oil separate for now). 
  4. Drizzle the slightly warmed coconut oil into the egg mixture while whisking - this is especially important if you started with cold eggs. Coconut oil gets solid VERY easily, so this extra step will make everything blend more evenly.
  5. Once the oven is heated and your muffin pan ready, dump the wet ingredients into the dry and stir with a spatula. The consistency will be runny at first but will dry up a little and get somewhat fluffy.
  6. Stir in the frozen raspberries. You could probably use fresh just as well, but I haven't tried that.
  7. Drop spoonfuls of batter into the prepared muffin pan. The batter should be about even with the top of each cup, a little more or less is ok.
  8. Bake until a toothpick inserted into the center of the largest muffin comes out clean and the tops of the muffins are golden, 25-30 minutes. Cool at least 20 minutes before serving. Makes 12 muffins.

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