Blueberry-Raspberry & Lemon Muffins

After a few recipe fails, these muffins are perfect sweet fruity heaven. I love the mix of the blueberries/raspberries and the tartness of the lemon. These muffins make 12 cakey moist delicious gems great for breakfast or snack! Each muffin is about 120 calories , 3 grams sugar and just 2 grams of good fat coming from the coconut oil!

If you try em out tag me on Instagram using #leavesandbubbly

What You’ll Need:

Dry Ingredients

2 cups Spelt/ Oat flour
2 tsp baking powder
¼ tsp sea salt

Wet Ingredients

1 tbsp melted coconut oil
1 tbsp pure vanilla extract
2 large egg whites
3 tbsp honey, melted or heated for 20 seconds to liquid
Juice of 1/2 a lemon
Just a little under 1 cup non dairy milk ( almond, cashew, soy etc )
1 ¼ cups cups mixed blueberries & raspberries
Stevia or coconut sugar for for topping

What To Do:

Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick olive oil or coconut cooking spray. REALLY WELL.
In a large bowl, whisk together the spelt flour, baking powder, and salt.
In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the non dairy milk, mixing until no large lumps remain.
Mix in the honey & all remaining wet ingredients , mix well. Add the wet ingredients into the dry and mix well then gently fold in the blueberry and raspberry mixture ( ps use fresh fruit only for this ).
Divide the batter between the prepared muffin cups using a large tablespoon Bake at 350°F for 22 minutes or until the tops are firm to the touch.
While still hot, sprinkle the coconut sugar or stevia on top of each muffin
Cool in the muffin cups for 10 minutes.