Indulge in the perfect blend of tangy lemon and sweet raspberries with these Lemon Raspberry Muffins. Made with almond flour and lightly sweetened with maple syrup, these muffins are gluten-free, dairy-free, and perfect for a wholesome snack or breakfast. The addition of fresh raspberries makes each bite juicy and flavorful, while the hint of lemon zest adds a refreshing tang.
Ideal for meal prep or as a grab-and-go treat, these muffins are easy to make and freezer-friendly. Whether you’re looking for a healthy muffin recipe or a delicious way to enjoy seasonal berries, these Lemon Raspberry Muffins will satisfy your cravings. Serve them with tea, coffee, or as a light dessert, and enjoy a delightful, guilt-free indulgence.
Ingredients
Wet Ingredients:
- 3 tablespoons avocado oil
- 1 tablespoon lemon olive oil (Costabile brand recommended)
- 3 large eggs, room temperature
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 ¼ cups almond flour
- 1 teaspoon coconut flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup fresh raspberries (plus extra for topping)
- 2 tablespoons cane sugar (optional)
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 9 cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, combine almond flour, coconut flour, baking powder, and baking soda. Whisk together and set aside.
- Mix Wet Ingredients:
- In a large bowl, combine avocado oil, lemon olive oil, eggs, maple syrup, and vanilla extract. Whisk until well blended.
- Combine Ingredients:
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until fully incorporated, but don’t overmix.
- Gently fold in the raspberries. Be careful not to over-stir to maintain the shape of the raspberries.
- Scoop and Bake:
- Using a 2-inch cookie scoop, portion the batter evenly into the lined muffin cups.
- Top each muffin with extra raspberries and a sprinkle of cane sugar if desired.
- Bake for 20-24 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Why You’ll Love This Recipe
- Bursting with Flavor: The perfect balance of tangy lemon and sweet raspberries.
- Healthy Ingredients: Made with almond and coconut flours for a gluten-free treat.
- Customizable: Easily swap out raspberries for blueberries, blackberries, or diced strawberries.
- Easy to Freeze: Perfect for meal prep or enjoying later.
Tips
- Room-Temperature Eggs: Remove eggs from the fridge 15-20 minutes before starting, or submerge them in warm water for 5 minutes.
- Do Not Overmix: Overmixing can result in dense muffins. Gently fold the batter for the best texture.
- Baking Tip: Rotate the muffin pan halfway through baking for even browning.
Variations and Substitutions
- Fruit Substitutions: Swap raspberries for blueberries, blackberries, or diced strawberries using the same measurements.
- Oil Options: Substitute avocado oil with coconut oil or melted butter for a richer flavor.
- Sweetener Alternatives: Use honey or agave syrup in place of maple syrup.
FAQs
1. Can I make these muffins dairy-free?
Yes! The recipe is already dairy-free as written.
2. How do I store leftovers?
Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
3. Can I freeze these muffins?
Absolutely! Individually wrap each muffin in freezer wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2 months.
Serving and Suggestions
- Serve Warm: Enjoy these muffins slightly warm with a dollop of dairy-free yogurt or a drizzle of honey.
- Pair with a Beverage: They pair perfectly with a cup of green tea, coffee, or freshly squeezed orange juice.
- Breakfast or Snack: These muffins make a fantastic on-the-go breakfast or a satisfying afternoon snack.
Enjoy these delicious and healthy Lemon Raspberry Muffins, perfect for any occasion!
Lemon Raspberry Muffins
9
servings10
minutes25
minutesIngredients
Wet Ingredients:
3 tablespoons avocado oil
1 tablespoon lemon olive oil (Costabile brand recommended)
3 large eggs, room temperature
¼ cup maple syrup
1 teaspoon vanilla extract
Dry Ingredients:
2 ¼ cups almond flour
1 teaspoon coconut flour
½ teaspoon baking powder
1 teaspoon baking soda
¾ cup fresh raspberries (plus extra for topping)
2 tablespoons cane sugar (optional)
Directions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 9 cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, combine almond flour, coconut flour, baking powder, and baking soda. Whisk together and set aside.
- Mix Wet Ingredients:
- In a large bowl, combine avocado oil, lemon olive oil, eggs, maple syrup, and vanilla extract. Whisk until well blended.
- Combine Ingredients:
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until fully incorporated, but don’t overmix.
- Gently fold in the raspberries. Be careful not to over-stir to maintain the shape of the raspberries.
- Scoop and Bake:
- Using a 2-inch cookie scoop, portion the batter evenly into the lined muffin cups.
- Top each muffin with extra raspberries and a sprinkle of cane sugar if desired.
- Bake for 20-24 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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