Every once and awhile you’re dying for a muffin on the paleo plan, these are yummy and feel like a real treat.
Share this Recipe
Lemon Raspberry Swirl Muffins
2015-02-09 13:24:32
Every once and awhile you're dying for a muffin on the paleo plan, these are yummy and feel like a real treat.
Printer Friendly
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Nutrition Facts
Serving Size
782g
Servings
12
Amount Per Serving
Calories 1379
Calories from Fat 383
% Daily Value *
Total Fat 44g
68%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 21g
Cholesterol 930mg
310%
Sodium 1768mg
74%
Total Carbohydrates 220g
73%
Dietary Fiber 13g
54%
Sugars 163g
Protein 40g
Vitamin A
29%
Vitamin C
216%
Calcium
25%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1/2 cup coconut flour
, sifted - 1/2 cup coconut sugar
- 5 large eggs, whisked
- juice of 2 lemons
- 1 zest of lemon
- 1 teaspoon of vanilla extract
- 1 teaspoon baking soda
- pinch of fine grain sea salt
- 1 cup of raspberries
- 3 tablespoons of organic honey
, sifted
What you do
- Preheat the oven to 350
- Line the muffin pan with paper liners
- in a large bowl, mix the coconut flour, coconut sugar, eggs, lemon juice and zest, vanilla, baking soda and salt until smooth
- In a blender, puree the raspberries and honey until smooth.
- Using a medium cookie scoop, fill the muffin pan about 3/4 of the way full.
- Use a spoon and add about a tablespoon of the puree on the top of each muffin, then use a knife to swirl the raspberry though the batter
- Bake for 25-30 mins or until a toothpick comes out nearly clean when inserted in the middle
- Let cool in the muffin tin on a cooling rack before serving
- Store in an airtight container for up to 5 days
with 
, fill the
Adapted from The Paleo Kitchen: Finding Primal Joy in Modern Cooking
Jessy + Melissa https://www.jessyandmelissa.com/