Moist lemon raspberry grain free muffins

These moist lemon raspberry grain-free muffins are so easy to make and perfectly moist! Not to mention better for you than the average muffin. They are grain-free, dairy free, refined sugar-free, and gluten-free. I used costabilebrand organic lemon olive oil to give them the lemony flavor profile in combination with the raspberries. They are perfect for meal prep and can be stored in the freezer. Just heat up in the microwave when you are ready to enjoy. Don’t let the raspberry season slip away without adding these to your line up! 

Lemon raspberry muffins are a delicious and refreshing treat that's perfect for spring and summer. With their bright, tangy flavors and fluffy texture, these muffins are sure to satisfy your sweet tooth. But did you know that they're also a great source of fiber, protein, and antioxidants? 

Jump to:

• Health Benefits
• Pro Tips
• Ingredients
• Instructions 
• Storage
• Equipment
• FAQ
• 📖 Recipe
• 💬 Comments

Health Benefits

First, let's talk about the health benefits of the ingredients in these healthy lemon muffins. Lemons are a rich source of vitamin C, which is essential for immune system health and can help protect against chronic disease. They also contain antioxidants called flavonoids, which have anti-inflammatory and anti-cancer properties. Raspberries are also a great source of antioxidants, as well as fiber and vitamin C. Fiber is important for digestive health and can help regulate blood sugar levels, while protein is essential for building and repairing tissues in the body.

Pro Tips

• If you don't have fresh raspberries, you can use frozen raspberries instead. Just be sure to thaw them first and drain any excess liquid before adding them to the batter.
• These muffins are best eaten within a few days of baking. Store them in an airtight container at room temperature.

Ingredients

• Αvocado oil
• Lemon olive oil 
• Eggs 
• Maple syrup 
• Vanilla extract
• Almond flour 
• Coconut flour 
• Baking powder
• Baking Soda 
• Raspberries (extra for top) 

See recipe card for quantities.

Instructions 

• In a medium bowl, add all dry ingredients and whisk together. Set aside. 
• In a large bowl, add all wet ingredients. Using a whisk, mix these ingredients until fully combined. 
• Gently put your dry ingredients into the wet. Using a rubber spatula mix until fully combined. Fold in raspberries, being careful not to stir too much or they will crumble. (It’s ok if they do, your batter will just take on a dark, slightly purple color but the taste will be the same.) 
• Using a 2-inch cookie scoop, scoop the batter into liners. Bake muffins in the oven for 20-24 minutes until the tops are slightly brown and a toothpick comes out clean. 
• Allow muffins to cool for 10 minutes, then place the 9 muffins onto a baking rack to finish cooking. 
• Remove eggs from the fridge 15-20 minutes before beginning to mix the batter. 
• Don’t have 15-20 minutes? Place eggs into a bowl of warm water for 5 minutes. (Not too hot, you don’t want to cook the egg.) 
• Do not over mix the batter, this can cause muffins to have a tougher than preferred texture. 
• Not a fan of raspberries? You can use any other fruit in place of the raspberries. Keep the measurement the same. 
• To freeze, individually wrap these muffins in freezer wrap. Once wrapped, place into an airtight container or a freezer-friendly ziploc bag. Store in the freezer for no longer than 2 months. 

Storage

Lemon raspberry grain free muffins can be stored in an airtight container at room temperature for up to 2-3 days. If you want to extend their shelf life, you can store them in the refrigerator for up to a week. If you want to freeze the muffins, wrap them individually in plastic wrap and place them in an airtight container or a freezer-safe bag. They will last for up to 2-3 months in the freezer. When you're ready to eat them, simply thaw them in the refrigerator or at room temperature and enjoy.

Equipment

Muffin liners: Liners make can make it easier to remove the muffins from the tin and prevent them from sticking.

Whisk: A whisk is helpful for mixing the wet ingredients and breaking up any clumps.

Spatula: A spatula is useful for folding the dry ingredients into the wet ingredients without overmixing the batter

FAQ

Can I use a different sweetener instead of maple syrup?

Yes, you can use honey, agave nectar, or another liquid sweetener instead of maple syrup.

Can I use frozen raspberries instead of fresh raspberries?

Yes, you can use frozen raspberries in this recipe. Just make sure to thaw them before adding them to the batter.

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📖 Recipe