Gluten-Free Raspberry-Lemon Muffins

Makes 6 servings
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients

• 1 cup almond flour
• 1/2 cup chickpea flour
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 tsp. cream of tartar
• 1 tbs. fresh lemon zest
• 1/2 cup mashed banana
• 1 large egg
• 1/4 cup maple syrup
• 2 tbs. coconut oil
• 1 tbs. fresh lemon juice
• 1 cup frozen raspberries

Directions

1. Preheat the oven to 375 degrees F, and line a six-cup muffin tin with baking cups.
2. In a large bowl, whisk the almond flour, chickpea flour, baking soda, salt, cream of tartar, and lemon zest.
3. Place mashed banana in a medium bowl, then add the egg, maple syrup, oil, and lemon juice, and whisk to combine.
4. Pour the banana mixture into the flour mixture and mix until well combined, then quickly stir in the frozen raspberries.
5. Place a scant 1/3 cup of batter in each muffin cup. Bake for 30 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.