Raspberry & Lemon Muffins

Raspberry Muffins
These muffins are so easy to make and the lemon makes them feel light and fresh. I’ll often whip up a batch for impromptu visitors. Enjoy these with a cup of delicious green tea.

You’ll Need (makes 12)

  • 250g rasberries
  • 160g ground almonds
  • 120g teff flour (available online from stores such as Sainsbury’s or Ocado, or from high street health stores such as Holland & Barratt).
  • 2 tbsp tapioca flour
  • 1 tsp baking powder (gluten-free)
  • a pinch of salt
  • 100g honey
  • 120g coconut oil (cuisine flavour if possible)
  • 1 tsp vanilla essence
  • 4 eggs, yolk separated
  • 160ml nut milk (I used almond)
  • zest from 2 lemons, juice from 1 lemon


  1. Pre heat oven to 180c and grease or line a 12 hole muffin tin.
  2. Combine the ground almonds, teff flour, tapioca, baking powder and salt in bowl and whisk to make sure there are no lumps.
  3. In a food processor, combine the honey, coconut oil, vanilla essence and lemon zest until smooth, then add the egg yolks one by one until you have a creamy mix.
  4. Beat the egg whites to soft peaks. Add the wet mix to the dry mix, along with the nut milk, lemon juice and 2/3 of the raspberries and fold to combine.
  5. Fold in the egg whites and divide evenly into the muffin tins and place one or two raspberries on top.
  6. Bake for 25 minutes, or until a knife comes out clean.

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