Gluten Free Raspberry Lemon Muffins
Quick, easy, and delicious gluten free muffins ready in under 30 minutes!
Servings: 8 muffins
Calories: 237kcal
Cost: $3
Equipment
- high speed blender
Ingredients
- 1 cup creamy almond butter I like the Costco brand
- 1 lemon juiced
- 2 eggs
- 3 tbsp maple syrup
- 1 tsp baking soda
- 2/3 cup raspberries washed
- 1 tsp apple cider vinegar
- 1 banana ripe
Instructions
- Preheat the oven to 375 degrees F. Then, place all ingredients in the food processor except the raspberries and blend until smooth.
- Add the muffin liners to the muffin pan and divide up the batter (fill each cup about 1/2 way.) Then sprinkle in the raspberries and fold in until smooth. Bake the muffins for 18-20 minutes. Allow the muffins to stand and cool for 10 minutes prior to serving.
Notes
Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed. It is based on 8 servings.
Servings: This recipe should yield 8 servings.
Nutrition
Serving: 1muffin | Calories: 237kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 300mg | Fiber: 4g | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 10mg | Calcium: 129mg | Iron: 1mg