With Spring around the corner, out comes the floral linens, bright coloured dishes, and many variations of clear vases. I love fresh, wild flowers – the likes of those that one has trouble finding when there is 30cm of snow on the ground. Spring brings just such beautiful buds which I use to invigorate our home with. A bunch of tulips here, a sprig of cherry blossoms there. They bring the right elements of nature into our living space and I rather like that. What is your favourite Spring flower?

Along with flowers, comes a newness of things. The melting away of the old and a sense of renewal. I find that I am inspired in many aspects of my life at this time of year. Whether it is in my fitness program, recipe repertoire, design projects or family outings – I find I am open for discovery and fresh ideas. Going with this feeling, instead of making a regular oatmeal raspberry muffin like I am accustomed to, I decided to do lemon and raspberry for a delightful change. Of course, I am a lover of most baking and cooking that involves lemon, so I had an inkling that it would be perfection.

They turned out like little cakes rather than muffins – although with not enough sweetness to be really considered a cake, they remain muffins in my recipe book. Little A. devoured his and was convinced they were in fact birthday cakes! I added a bit of local honey on mine and it contrasted the lemon/raspberry tartness wonderfully and I enjoyed each delicious bite. I want to make these again soon with blueberries – I think ithey would be equally as scrumptious.

Healthy Raspberry Lemon Muffins

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Author: Emily Smith
Total Time: 40

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Description

Bursting with fruit flavor, these gluten-free, dairy-free, sugar-free muffins are an ideal breakfast or afternoon snack.

Ingredients

Scale

2 cups of white rice flour
1/2 cup of brown rice flour
1 tsp of salt
1 teaspoon of baking powder
2 eggs
1 teaspoon of natural vanilla
1 cup of frozen raspberries
1/4 cup of lemon juice
1 Tablespoon of lemon zest
3/4 cup of unsweetened almond milk
1/2 cup of unsweetened apple sauce
1/2 cup of organic virgin coconut oil

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Instructions

1. Preheat oven to 350 F and line muffin tin with 10 liners.
2. Whisk together flour mix, salt, and baking powder, until combined well.
3. Stir together almond milk, coconut oil, vanilla, lemon juice and zest in a seperate bowl.
4. Whisk eggs in a large bowl.
5. Add wet and dry mixtures alternately until combined. Add in apple sauce and raspberries.
6. Pour evenly into muffin liners.
7. Bake for 30 minutes or until they come out clean in the center.
8. Let cool for 8 minutes before serving.

Notes

For a sweeter muffin, add organic sugar.

Prep Time: 15
Cook Time: 25

Nutrition

Serving Size: 10

I hope you and your family enjoy these as much as we did!

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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.

Healthy Raspberry Lemon Muffins