MAKES: 9 muffins | PREP TIME: 10 minutes | COOK TIME: 25 to 30 minutes
Ingredients
½ cup (55 grams) coconut flour, sifted
½ cup (65 grams) coconut sugar
5 large eggs, whisked
juice of 2 lemons
zest of 1 lemon
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) baking soda
pinch of fine-grain sea salt
1 cup (240 ml) (125 grams) raspberries
2 tablespoons (30 ml) organic honey
Process
- Preheat the oven to 350°F (175° C). Line 9 wells of a muffin tin with paper liners.
- In a large bowl, mix together the coconut flour, coconut sugar, eggs, lemon juice and zest, vanilla, baking soda, and salt until smooth. Pour the batter into the lined wells of the muffin tin.
- In a blender, puree the raspberries and honey until smooth. Use a spoon to add about a tablespoon of the raspberry puree on top of each muffin, then use a knife to swirl the raspberry through the batter.
- Bake for 25 to 30 minutes, or until a toothpick comes out nearly clean when inserted in the middle. Let cool in the muffin tin on a cooling rack before removing and serving. Store leftovers in an airtight container for up to 5 days.
More Recipes You'll Love
Lemon raspberry swirl muffins are tender coconut-flour cakes shot through with bright lemon and a ribbon of raspberry-honey puree. A spoonful of puree on each muffin and a quick knife-swirl is all the decorating they need. The batter comes together in one bowl and the batch of nine keeps five days.
Pro Tips
- Sift the coconut flour before measuring - it packs into lumps that no amount of mixing breaks up once the eggs go in.
- Swirl each muffin with one confident figure-eight; over-swirling bleeds the raspberry into pink marble instead of distinct ribbons.
- Pull the muffins when a toothpick comes out nearly clean - coconut flour keeps cooking as it cools and dries out fast if overbaked.
- Cool them in the tin on a wire rack; lifted out hot, they crumble.
Frequently Asked Questions
Can I use frozen raspberries for the swirl?
Yes - thaw and drain them first so the puree stays thick enough to ribbon instead of running into the batter.
Are these muffins freezer-friendly?
They freeze well for 2 months. Thaw overnight at room temperature and they come back tender.
Why did my muffins turn out dry?
Coconut flour soaks up liquid aggressively. Measure it sifted and spooned into the cup, and pull the muffins at 25 minutes rather than 30.
Recipe Card
Ingredients
Method
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda pinch of fine-grain sea salt
- 1 cup (125 grams) raspberries
- 2 tablespoons organic honey Process
- Preheat the oven to 350°F (175° C).
- Line 9 wells of a muffin tin with paper liners.
- In a large bowl, mix together the coconut flour, coconut sugar, eggs, lemon juice and zest, vanilla, baking soda, and salt until smooth.
- Pour the batter into the lined wells of the muffin tin.
- In a blender, puree the raspberries and honey until smooth. Use a spoon to add about a tablespoon of the raspberry puree on top of each muffin, then use a knife to swirl the raspberry through the batter.
- Bake for 25 to 30 minutes, or until a toothpick comes out nearly clean when inserted in the middle.
- Let cool in the muffin tin on a cooling rack before removing and serving. Store leftovers in an airtight container for up to 5 days.
