Gluten Free Lemon Raspberry Chia Muffins


This recipe comes from a site called “The Healthy Nugget”.  I don’t have a lot of experience working with brown rice flour, but was pleasantly surprised with the results!  Just make sure not to overcook the muffins or they will come out dry (I found out the hard way, haha… still tasted good though!)  Also, I did not grease the muffin cups and it was not a problem, the muffins did not stick too terribly.
I wanted organic brown rice flour and had a hard time finding it, so I purchased it off Amazon here:

1 cup organic brown rice flour
3 tablespoons organic coconut flour
1 tablespoons organic chia seeds
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup raw organic honey or organic 100% maple syrup
Juice + zest of 1 organic lemon
3 organic eggs
3 tablespoons organic coconut oil, melted
1 teaspoon organic vanilla
1/2 cup frozen organic raspberries

Preheat the oven to 350 degrees.  Combine brown rice flour, coconut flour, chia seeds, baking soda, baking powder and salt in a medium mixing bowl.  Stir to fully combine.  In a large bowl, combine honey, lemon zest and juice, eggs, melted coconut oil and vanilla.  Whisk until all ingredients are well combined.  Slowly add the dry into the wet and mix until just combined.  Gently add the raspberries and incorporate through batter. Make sure to be gentle, otherwise raspberries will break and batter will turn pink!  Also, be careful not to over mix.  Once combined, pour batter into prepared baking pan lined with baking cups and bake for 15-17 minutes.  Muffins are done when tops are golden brown and toothpick inserted comes out clean.

You can link to this great site and recipe here at

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