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Nothing beats a fresh muffin on a lazy weekend morning. I created these today, and my oh my, they are delish!!
Before you think I am getting a bit carried away with prunes….let me explain the baking science behind using them. When cooking gluten free and egg free, you need to do things to help bind in place of eggs (banana, flax seed, chia seed, applesauce, prunes, etc). Prunes do this. It also adds lots of tender moisture without the fat so you you don’t have a crumbly, dry, “Oh lord get me a glass of water just to get this down!” baked good. No one wants a chalky texture..yuck! And any gluten free baker knows, it certainly DOES happen!! To keep them low-fat and tender, I used applesauce and prunes in this recipe, which also double as sweeteners!
You won’t be disappointed, these are great and full of fresh summer flavor!
Yield: 1 dozen large muffins
Wet:
2 teaspoon vanilla
1 teaspoon lemon extract (optional, but it heightens the lemon flavor)
Zest of one lemon (use a Microplane
Squeeze of fresh lemon (helps with the loft when it interacts with the baking soda)
1 1/2 cup applesauce (Costco sells Organic Tree Top now, 4 large jars)
3 oz pureed prunes
1/4 cup light olive oil (not extra virgin!) or other oil of choice
2 cup fresh or frozen raspberries (or any berry really)
Dry:
1 cup brown rice flour
3/4 cup teff flour
1/2 cup tapioca flour
1/2 cup palm sugar or other granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon guar gum
(You can replace the gum and flours with 2 cup whole wheat pastry flour)
1 teaspoon salt
Method:
Mix the wet ingredients together through the oil.
Whisk in the sugar, soda, baking powder, salt, guar gum, and lemon juice.
Whisk in all flours.
Fold in raspberries. Should look like a typical muffin batter.
Pour into greased muffin tin, and bake in a 375 degree oven for 18-22 minutes until muffin tops are just firm and set.
I shared this recipe on Slightly Indulgent Tuesdays, The WHOLE Gang, Whole Foods Wednesday, Gluten Free Wednesday, Wellness Weekend, Healthy Vegan Fridays, Sugar Free Sundays, Seasonal Celebration Sunday, Monday Mania, My Meatless Monday, Melt in Your Mouth Monday,Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Hearth & Soul, Traditional Tuesdays, Cast Party Wednesday, What’s Cooking Wednesday, Gluten Free Wednesday,Real Food Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesdays, Kids in the Kitchen, Thriving on Thursdays, Full Plate Thursdays,Keep It Real Thursdays, Pennywise Platter, Whole Foods Fridays, Freaky Friday, Fight back Friday, Fresh Bites Friday, Foodie Friday,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Hi Tessa. Fun recipe. I love that you used prunes because they're also a great natural sweetener. The raspberries and lemon sound divine for a weekend breakfast or snack for that matter!
I'm hosting Whole Food Wednesdays at beyondthepeel.net. I hope you'll swing by for a visit and share.
Have a great rest of your week Tessa.
Thanks for sharing these at Healthy Vegan Fridays Tessa! They look absolutely delicious, I’m deifnitely bookmarking these!
Tessa, absolutely perfect! Prunes also offer other advantages as well ☺ Thanks so much for sharing this week in our linky! Our raspberries are just coming in so I look forward to trying this out as a breakfast treat one morning!
Love all of the fruits you’ve added to this recipe. Looks very healthy and definitely allergy-friendly!
Wow, this looks great and colorful! I would love for you to share this at Healthy 2day Wednesdays this week up until Saturday evening and also add your other healthy posts each week! Blessings!
These look so tasty!!! I LOVE berry muffins! I’m going to give them a try!
Let me know how they work out for you Erin, hope you enjoy them!
thanks for linking with Kids in the Kitchen! this looks amazing!!!
Tressa, these are awesome Lemon Raspberry Muffins! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Lovely berry dish. Berries and currants are this week’s subject for Food on Friday. Would you be happy to link this in? We are looking to create a fantastic collection of berry dishes. This is the link .
Oh, Tessa! How I love your recipes! I look forward to what you post with us at Kids in the Kitchen Tuesday and Healthy 2Day Wednesdays. This looks ah-mazing!! I am going to have to make it! I think I will substitute the teff for spelt (since I still have not tried teff) and I will use my lemon essential oil for the lemon extract and zest!
Can’t wait till next week to see what you have to share! Blessings
Thank you carrie, how sweet of you to compliment me! Spelt should work…just haven;t tested it yet myself!
PINNED!!
I am curious as to how the prune tastes in this muffin? What does it contribute?
Hi Diane, you can’t taste the prunes. They add sweetness and moisture!!
I like the flavour prunes add to baked goods as well. Your Lemon Raspberry muffins sound so delicious – a wonderful seasonal treat!
I agree, lemon extract does wonders for baked goods to enhance the lemon flavor — in my book, it is a must! Thanks for sharing on Hearth & Soul Hop.