These muffins are healthy, fairly low in calories, carbs and fat, but definitely do not skimp on taste! They have a light lemony flavor that’s not overpowering. Bake up a batch and enjoy on a hot summer day. Or a cold day. Or any day. Really.
1 cup oat flour (you can buy this but I grind old fashioned oats in my food processor–so easy and cheap!)
1 cup brown rice flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbs. chia seeds
1/2 cup unsweetened applesauce
1 tsp. liquid Stevia (or to taste)
1 tsp. vanilla
1 tsp. lemon flavor (I use a natural lemon oil/safflower oil flavoring from my health food store)*
1 Tbs. coconut oil (heated to liquid form)
1 whole egg**
2 egg whites
Zest of one lemon
Juice of 1/2 lemon
Up to 1 cup of unsweetened almond milk (or your choice of dairy or non-dairy milk)
1 1/2 cup red raspberries
COOK’S NOTES: *Feel free to omit the lemon flavor and just rely on the juice if you don’t like as much lemon, but really the flavor using both was very light and refreshing. **Whole eggs make baked goods moist, but I may try this next time without the whole egg and opt for 3 egg whites instead to further reduce the calorie count. Some recipes lend themselves well to using only the whites. It’s a trial and error thing!
In medium bowl, mix all dry ingredients together and form a well in the center. Add in liquid ingredients except the milk. Stir in milk a little at a time until the batter is of cake batter consistency. Stir well to incorporate.
Fold in raspberries and pour into greased muffin tins (I rubbed muffin tins with coconut oil). Bake at 400 F for 20 minutes or until golden.
Makes 12 muffins
Serving size: 1 Muffin
118 Calories/19 Carbs/3 Fat/4 Protein