These Lemon Raspberry Muffins are the perfect combination of sweet and tangy. These muffins are zesty, moist, soft and so fluffy. Made with fresh raspberries and lemon juice, gluten-free flours, eggs, coconut sugar, and coconut oil. Perfect Spring dessert and they make for a cute and tasty treat for Easter, Mother's Day or any special brunch. Gluten-free and refined-sugar-free.
Preheat oven at 350 degrees F. Line a 12-muffin tin pan with muffin liners. Set aside.
In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon and pink sea salt. Whisk together until well combined.
In a separate mixing bowl, combine wet ingredients; eggs, lemon juice, coconut oil, and vanilla extract. Whisk together until well combined.
Pour wet ingredients into dry ones and whisk until well combined once again and batter is formed. Make sure there aren't any streaks of flour left. This will cause muffins to not bake evenly or all the way through. Fold in raspberries making sure they are well incorporated into the batter. You can reserve some of the raspberries if desired to garnish the top of the muffins before baking.
Use an ice cream scooper or spoon to evenly scoop batter into lined muffin tin pan. If you decided to reserve some raspberries, place them on top of batter and it will garnish muffins as they bake. Place muffins in preheated oven and bake for 45 minutes.
Remove baked muffins from oven and place on a cooling rack. Allow muffins to slightly cooldown for 10 minutes. Once muffins are cool enough to be handled, remove from pan and place each individual muffin on cooling rack. Allow muffins to continue to cooldown for another 10 minutes. Enjoy!