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Healthy Lemon Raspberry Muffins Recipe (GF, V): this moist ‘n easy lemon raspberry muffins recipe is gluten free & vegan! A healthy lemon raspberry muffins recipe that’s bursting with raspberry flavor! #GlutenFree #Muffins #Healthy #Vegan #Lemon #Raspberry | Recipe at BeamingBaker.com

Healthy Lemon Raspberry Muffins Recipe – Easy Gluten Free Vegan Muffins!


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 10-12 muffins 1x

Description

Healthy Lemon Raspberry Muffins Recipe (GF, V): this moist ‘n easy lemon raspberry muffins recipe is gluten free & vegan! A healthy lemon raspberry muffins recipe that’s bursting with raspberry flavor. Gluten Free, Dairy-Free, Vegan, Refined Sugar-Free.


Scale

Ingredients

Dry Ingredients

Wet Ingredients

  • ½ cup + 2 tablespoons water
  • ½ cup non-dairy milk
  • 2 tablespoons lemon juice
  • zest of 1 lemon (2 tablespoons)
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon pure vanilla extract

Add-in Ingredients

  • 1 ½ cups fresh raspberries, washed & patted dry

Instructions

  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


Notes

  • Best the first day. If keeping longer, store in the refrigerator for 1-2 more days (but not recommended). Best if eaten on the first day.
  • Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe. 🙂
  • Category: Healthy Breakfast, Muffins, Gluten Free, Dairy-Free, Vegan, Refined Sugar-Free
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 187
  • Sugar: 8g
  • Sodium: 62mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 4g

Keywords: easy lemon raspberry muffins recipe, vegan lemon muffins, gluten free, healthy breakfast

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