Gluten-Free Lemon Raspberry Muffins

Across photo of a Gluten-Free Lemon Raspberry Muffin on a cooling rack.

Gluten-Free Lemon Raspberry Muffins

These easy-to-make Gluten-Free Lemon Raspberry Muffins are one of my favorite recipes right now! Full of delicious spring flavors, they're the best for a healthy breakfast treat. The muffins are light, fluffy, sweet, and every bite is so yummy. You'd never even guess that they're gluten-free, dairy-free, and refined sugar-free!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings Muffins

Calories 191kcal

Author Christine McMichael

Equipment

Muffin Tin

Ingredients

1/2 cup coconut oil lightly melted
3/4 cup coconut sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup plant-based milk soy is a great option!
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
1 3/4 cups gluten-free all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups raspberries fresh or frozen

Glaze (Optional)

1/2 cup powdered sugar
1 Tablespoons fresh lemon juice

Instructions

Preheat the oven to 350 degrees F and line a muffin tin.
Lightly melt the coconut oil in a glass mixing bowl and let it cool while you prep the other ingredients.
Add in the sugar and vanilla, and whisk until smooth.
Add in the eggs one at a time, whisking as you go.
Mix in the milk, lemon zest, and lemon juice.
Add the flour, baking powder, and salt. Mix just until well combined.
Carefully fold in the raspberries, allowing them to keep their shape as much as possible.
Pour the batter into the muffin tin.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the muffins to cool for about 5 minutes in the tin, then transfer to a cooling rack.
Whisk the powdered sugar and lemon juice to create the glaze, then drizzle over each muffin and enjoy!

Video

Notes

- It's important to slowly whisk the melted coconut oil with the sugar and vanilla before adding any cold ingredients, like eggs and milk! This is because the coconut oil can harden when the cold ingredients hit it, making for an overly lumpy batter (leaving the finished muffins a bit oily as a result). Trust me - I've made this mistake before!

- When allowing the muffins to cool, it's important to remove them from the pan and place them on a cooling rack so they don't get soggy!
- While the muffins themselves are refined sugar-free, the glaze is not. Feel free to use a sugar-free icing alternative, if desired (or skip it entirely)!

Nutrition