2 cups gluten-free flour (Bobs 1-2–1 Flour)
1 tsp baking powder
½ tsp baking soda
1 tsp organic lemon extract
2 small meyer lemons sliced (to top the muffins with)
1 tsp cinnamon
4 free range eggs
1 cup fresh raspberries
¼ cup raspberries (to top the muffins with)
1/2 cup coconut sugar
2 medium ripe bananas
1 cup of olive oil
1 tsp vanilla powder
Pinch of sea salt
Regular-size muffin tin
Preheat oven to 350 degrees Fahrenheit
Grease a muffin tin with coconut oil.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt, vanilla powder, coconut sugar and mix well.
Add eggs, olive oil, lemon extract and whisk well.
Mash in bananas and mix thoroughly.
Fold in raspberries.
Add mixture to muffin tin and top with additional raspberries and lemon slices.
Bake for 25-28 minutes or until a toothpick comes out clean. Cool on a cooling wrack.
Enjoy! Makes about 12-15 muffins.
Special Thanks To:
Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.