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Can you believe for the first 20ish years of my life, I didn’t like raspberries?
If I’m being honest, I thought I didn’t like raspberries. I was always content with strawberries and blueberries and I actually thought raspberries were funny looking. All of that held me back from trying them for most of my life!
Then one day, I tried the juicy red gems. I’m not sure what propelled me to do so. Maybe I was feeling bold after entering a new decade in my life. Who knows, but I am so glad I gave these berries a whirl.
I felt like my world opened up. Yes, I felt that floored by this simple fruit. I adored raspberries so much that I have put them in my shopping cart every single week since this day.
Raspberries may be small and sweet, but they offer incredible health benefits. From being high in Vitamin C, manganese, fiber, and copper, to possessing anti-inflammatory and anti-cancer properties, there are endless reasons to eat raspberries.
Raspberries contain phytonutrients, a substance in plants that protects them from toxins and invaders. Luckily, we get to benefit from them too!
These phytonutrients may be able to trigger apoptosis (cell death) in cancer cells in the body and encourage normal cells to remain non-cancerous.
The lemon juice keeps the muffins moist and the lemon zest adds, well, zest! Having two fruits makes these taste refreshing and light.
As far as muffins go, these raise the bar pretty high when it comes to their nutritional profile.
I use unbleached baking cups from Amazon (I have also seen them in some Whole Foods stores) to eliminate the possibility of the bleaching agents leaching into the muffins.
Paleo Lemon-Raspberry Muffins – Girlinhealing.com
Makes 12 muffins
- 2 eggs
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- zest of 2 lemons
- juice of 1/2 lemon
- 6 oz. (1/2 pint) raspberries
- Preheat oven to 375°F.
- In a large bowl, blend the eggs, coconut oil, coconut sugar, and vanilla extract.
- In another bowl, combine the dry ingredients and then add slowly to the wet mixture while continuing to blend.
- Add in the lemon zest and juice, and blend again.
- Lastly, gently fold in the raspberries.
- Add to a lined 12-cupcake tray and bake for 25 minutes, or until a toothpick comes out clean.
These keep for about five days on a countertop.
I’m such a muffin gal. I love them all! What are your favorite muffin flavors?!