Springtime Lemon-Berry Muffins … don’t they sound just perfect for right now? Especially since today is the first official day of spring! These delicious muffins are the latest recipe in our ongoing March Muffin Madness event. MMM features fabulous muffin recipes and fabulous prizes … it doesn’t get much better than that, right? Kim’s (Cook IT Allergy Free) muffins are gluten free and dairy free, with egg-free and nut-free options.
Enjoy learning more about Kim and her Springtime Lemon-Berry Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here) a
nd be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—the best of all!—a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.)
Kim Maes is a Certified Nutrition and Wellness Consultant and Certified in the Practical Application of Food Allergy Guidelines. She is also the creator of the award-winning Cook It Allergy Free iPhone and iPad Apps and the website of the same name, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy.
Kim, also known as the Allergy-Free Food Coach, has created a one-of-a-kind step-by-step program for families that are dealing with food allergies and special diets and shows them how to feel more confident, more in control, and less overwhelmed about their special diets and helps them to discover a new way of living, eating, and thriving.
Kim Maes is also co-creator of the 10 Day Kick Start to Get Lean Gluten Free system. The program includes meal plans, grocery lists, interval workout videos, a cookbook, and more.
Kim and I met several years ago over a tweet sharing my Molasses Banana Bread. She planned to make it right away, but then discovered her boys had eaten all the bananas! A short while later I was happy to contribute several of my recipes to her Cook It Allergy Free app. After a few more months had passed, we had met in person and the rest as they say is history. Hehe. Kim is a really dear friend of mine, but all bias aside, her app is terrific, her blog is a phenomenal resource, and anything that Kim is associated with is guaranteed to be excellent. (Read more about Kim, her app, and her blog in an earlier post here. You even get a peek at her kitchen!) Her Allergy-Free Food Coaching program is an invaluable resource to individuals and families.
Kim creates some absolutely delicious recipes and offers such helpful advice. Here are just a few highlights from her site, but you’ll want to take a look at her Cook IT Allergy Free blog yourself when you get a minute.
~ Gluten-Free Kringle Recipe for Christmas Morning (or any special time; featured on All Gluten-Free Desserts)
~ The Chopped Salad That Dreams Are Made Of (it really is!!)
And now let’s get to Kim’s Springtime Lemon-Berry Muffins recipe.
Kim’s Springtime Lemon-Berry Muffins Recipe
Springtime Lemon-Berry Muffins
Kim says: “These muffins have the perfect hint of spring with the pairing of the citrus and the berries. They are also a great addition to an Easter brunch. They are light and moist and packed with healthy ingredients that will not give that blood sugar spike that many baked goods can give.”
- 1 ½ cups Almond Flour (For Nut Free: Use 1½ cups of your favorite Gluten-Free All Purpose Flour Blend)
- 1 cup Superfine Brown Rice Flour
- ½ cup Teff Flour OR Certified Gluten Free Oat Flour
- ¼ cup Arrowroot Starch
- 2 ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 1 ¼ cups Plain Yogurt (Non-Dairy or Dairy Version; I use SO Delicious Plain Coconut Yogurt)
- ½ cup Organic Unrefined Coconut Oil (measured in liquid form)
- ⅓ cup + 2 Tbsp Raw unfiltered Honey, preferably organic
- ¼ cup Freshly Squeezed Lemon Juice
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Zest (freshly zested/grated – yellow part only)
- 2 Large Eggs, separated (For Egg-Free: use 2 Tbsp Ground Chia Seeds Mixed with ½ cup HOT water – allow to sit until gelled before using)
- 1 cup Fresh Berries – such as blueberries, raspberries, or diced strawberries
- Preheat Oven to 350 degrees. Line muffin pan with liners, or grease openings.
- In medium bowl, whisk/mix together Almond Flour, Superfine Brown Rice Flour, Teff (or Oat) Flour, and Arrowroot Starch until light and airy. Add in Baking Soda, Baking Powder, and Sea Salt–whisk until blended and mixture feels light.
- In large bowl, beat together Yogurt, Coconut Oil (or melted Butter or Earth Balance), Honey, Freshly Squeezed Lemon Juice, Vanilla, Lemon Zest, and Egg yolks (or Chia Gel mixture).
- Slowly mix dry mix into blended wet ingredients. Gently mix together until just blended. Do not overmix. Then fold in berries gently.
- Omit this next step if using Egg Replacer: In separate small bowl, beat egg whites until fairly stiff peaks form. Then very gently fold whites into assembled muffin batter until just incorporated.
- Fill muffin wells ⅔ full. Bake in oven for 17-19 minutes, or toothpick comes out clean from center. Makes 16 muffins. Enjoy!