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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.
- 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)
- 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.
- 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.
- In a separate large bowl, whisk together the eggs, coconut milk, honey, lemon zest, and lemon juice (keep the coconut oil separate for now).
- 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.
- 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.
- Stir in the frozen raspberries. You could probably use fresh just as well, but I haven't tried that.
- 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.
- 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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