Lemon Chia Seed Muffins

Ingredients:

1/4 cup coconut flour
1 cup blanched almond flour
2 tbsp chia seeds
1/4 tsp baking soda
pinch of salt
4 eggs
1/2 cup almond milk
zest of 2 lemons
2 tbsp lemon juice
2 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1/2 tsp liquid stevia
1/4 tsp vanilla extract


Preheat oven to 175°C (350°F).

In a medium bowl mix together the coconut flour, chia seeds, baking soda and salt.

In another bowl whisk eggs, almond milk, lemon zest, lemon juice, apple cider vinegar,
liquid stevia and vanilla extract.

Add the dry ingredients to the wet ones. Mix well until combined with no lumps.
Put the mixture into a muffin tray (first line with cupcake liners).

Bake for 20min until fully cooked.
Let them cool.


Bon appetit!

Muffins with raspberries

Ingredients:

200g frozen or fresh raspberries
300g flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
juice of 1/2 lemon
1 egg
100g brown sugar
80ml vegetable oil
200g sour cream


Let the frozen raspberries to defrost on room temperature and preheat the oven
to 180°C.

First mix together the dry ingredients: flour, baking powder, baking
soda and cinnamon.

In other bowl mix together the wet ingredients. First mix for at least
one minute the egg and the sugar. Then add lemon juice, oil and sour cream.

Mix the wet and the dry together. Fill the dough with a spoon
to the paper molds in the tray.

Bake for 20min.
Let the muffins cool down at least 5min in the tray.

Bon appetit!