Yeah, so I’m not much of a baker. At all. All that pesky measuring and stuff? But I love looking at photos of food on Pinterest. Even the baked goods. However, I refuse to pin stuff that I know I will never make. Pin hoarding is a problem, people. Don’t be a poser… Make what you pin. How do we reconcile these facts of my life? Well we bake the damned muffins, that’s how. This recipe was inspired by Coconut flour chia jam power muffins and grain-free lemon poppyseed muffins. Both currently hanging out on my pinboards waiting for some love.
I brought them into the office and offered them up to my willing colleagues on the condition they give me some feedback about the recipe. We agreed they were fairly dense and could probably be a bit more muffin-like if we knew more about gluten-free baking. It definitely needs more lemon flavour. Next time I would add the juice and zest of two lemons. Our taste buds are so conditioned to that fake lemon flavour that we almost didn’t appreciate the subtle flavours in here. Everyone thought they were fairly moist and the raspberry filling was a hit.
This is the result of my baking experiment.
Lemon-Raspberry Muffins. Makes 12 large muffins.
- 1 cup coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 4 eggs
- 1/3 cup lemon juice (would add the juice and zest of two lemons next time)
- 1/2 cup unsweetened apple sauce
- 1 cup of almond milk
- 1 teaspoon stevia powder (I used two little packets. It could maybe use more if you want them really sweet)
- 1 cup of raspberries, pureed. Mine were frozen so I microwaved for a minute then stirred until they were a pulp.
- 3 tablespoons of chia seeds. Mix into raspberries. Let sit for several hours or overnight.
Add wet ingredients to dry ingredients. Blend with a spatula. Coconut flour absorbs moisture so it is going to seem thick and sticky, yet easily pliable. Spoon half of the batter evenly into your muffin tins. I use silicone liners because they are reusable and they never stick!