This classic combo is bursting with a bright lemon flavor and the sweetness of raspberries. Did I mention that they are super moist too? These muffins are ideal for a quick easy weekday breakfast or a lazy Sunday brunch.
Preheat oven to 350 degrees F. Prepare a muffin pan with the 1 Tbsp of coconut oil (or paper muffin cups) and set aside.
In small cup or bowl combine the filtered water and flax seeds and set aside for about 10 minutes, until the mixture forms a gel-like consistency. This will act like your 'egg binder' since we are not using eggs in this recipe.
In a large mixing bowl, combine the almond flour, baking powder, and sea salt. In a separate small bowl, mix the honey, freshly squeezed lemon juice, melted coconut oil, and flax seed mixture. Add honey mixture and lemon zest to almond flour mixture and combine well.
Fill each muffin well 1/3 of the way with batter, then add 1 tsp. of raspberry jam on top of the batter, then evenly fill wells with the remaining batter.
Bake for 20-23 minutes or until golden brown. Let cool for at least 15 minutes so they can set up. Store leftovers muffins in a sealed container, in the refrigerator, for up to a week.