1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl, sift together all the dry ingredients.
3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Gently fold in raspberries.
6. Pour batter evenly into prepared muffin pan—filling each cup about ¾ of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. Bake for 22-30 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out mostly clean, it’s done.
7. Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Enjoy! Storing instructions below.

Adapted from my Healthy Lemon Poppy Seed Muffins. 

More Healthy Lemon Recipes

• Easy Vegan Lemon Almond Poppy Seed Bread
• Lemon Macaroons Recipe (Paleo & Vegan)
• Vegan Soft Baked Lemon Donuts with Lemon Glaze! (Gluten Free)