Healthy Lemon Raspberry Muffins Recipe – Easy Gluten Free Vegan Muffins!
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.
Servings: 10 -12 muffins
Ingredients
Dry Ingredients
- 2 ¼ cups gluten free oat flour - if using homemade make sure it's very finely ground, not coarse
- ½ cup finely ground blanched almond flour*
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
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
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, sift together all the dry ingredients.
- 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.
- 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.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Gently fold in raspberries.
- 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.
- 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
- Lemon Macaroons Recipe (Paleo & Vegan)
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. :)
Nutrition
Serving: 1muffin | Calories: 187kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Sodium: 62mg | Fiber: 4g | Sugar: 8g