Healthy Raspberry Muffins
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Healthy Lemon Raspberry Muffins

These healthy lemon raspberry muffins are gluten free, low in sugar, high in protein, and just the perfect snack for any day. Made with fresh raspberries, they are easy to make and enjoy.

Lemon and raspberry in my opinion are a match made in heaven. And these lemon raspberry muffins are just the treat that makes me feel I am in heaven whenever I make and enjoy them. So soft, moist, and delicious. You will want to go back to them over and over.

Ingredients for Lemon Raspberry Muffins

Fresh lemon and fresh raspberries along with almonds make these low-carb lemon raspberry muffins a perfect snack for any given day.

Ingredients for lemon raspberry muffins

The Ingredients List for Lemon Raspberry Muffins:

  • 1 1/2 cups raw almonds
  • 1/3 cup coconut flour
  • 1 tablespoon tapioca flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 eggs
  • 1/2 cup milk (or non-dairy of choice)
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries

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Making the Lemon and Raspberry Muffins

Let’s start with the almonds. I like to use raw whole almonds and grind them myself, that way the entire almond is being used. But if you prefer, you can use store-bought almond meal. That generally is made with blanched almonds, so the skin of the almond is taken off before they are ground.

Processing the Almonds for the Low Carb Muffins

  • Add 1 and a 1/2 cups of flour to a food processor.
  • Cover the food processor and blend the almonds into a coarse sandy ground almond meal.
  • Add the 1/3 cup of coconut flour, 1 tablespoons of tapioca flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
  • Cover and pulse a couple of times to mix everything together.
Ground almonds

The Liquid Mixtures

Once the dry ingredients are ready, we can get the liquid mix ready.

  • In a large bowl add 3 whole eggs.
  • Whip the eggs using a whisk or a fork.
  • Add 1/2 a cup of non-dairy milk, 1/3 cup of brown sugar, and 1/4 cup of neutral oil to the bowl.
  • Mix everything until the sugar is dissolved.
Raspberry muffins

Baking the Gluten-Free Muffins

Now we are ready to make the muffin batter mix.

  • Preheat the oven to 350 degrees F.
  • To the bowl with eggs, add the almond meal mixture.
  • Using a spatula mix everything.
  • Using a zester, zest 1 lemon into the bowl.
  • At the same time, add 1 tablespoon of lemon juice to the bowl.
  • Mix well so the lemon is evenly distributed.
  • Add 1 cup of fresh raspberries to the bowl.
  • Mix them in GENTLY ensuring that the raspberries don’t break apart. The burst of flavor from the whole raspberries will be amazing.
Ready to bake lemon and raspberry muffins

Baking the Gluten-Free Muffins

  • Line a muffin tray with 12 muffin liners
  • Using a spoon add 4 tablespoons of the muffin mix into each liner.
  • Bake the muffins for about 25 minutes.
  • Dip a toothpick into the center of the muffin and if it comes out clean, the muffins are ready.
Baked lemon and raspberry muffins

Cooling and Enjoying the Muffins

  • Let the baked muffins cool down for a couple of minutes in the muffin tray.
  • Then move them to a cookie tray and let them cool down completely.
  • Enjoy with a hot cup of coffee or tea.
Healthy lemon raspberry muffins

Storing the Low Carb Recipe Muffins

I generally tend to make a double batch of these and keep them in the fridge. They can be stored in an air tight container for up to 1 week in the fridge.

Tried and Liked the Recipe?

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Healthy Lemon Raspberry Muffins

Course: Gluten Free, Snack, VeganCuisine: CanadianDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

154

kcal
Total time

35

minutes

These healthy lemon raspberry muffins are gluten free, low in sugar, high in protein, and just the perfect snack for any day. Made with fresh raspberries, they are easy to make and enjoy.

Ingredients

  • 1 1/2 cups raw almonds

  • 1/3 cup coconut flour

  • 1 tablespoon tapioca flour

  • 2 teaspoons baking powder

  • pinch of salt

  • 3 eggs

  • 1/2 cup milk (or non-dairy of choice)

  • 1/3 cup brown sugar

  • 1/4 cup oil

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1 cup fresh raspberries

Directions

  • Preheat the oven to 350 degrees F.
  • Place the almonds in a food processor and blend the almonds until you get a coarse sandy ground almond meal.
  • Add the coconut flour, tapioca flour, baking powder, and salt, and pulse a couple of times so that it all gets mixed together.
  • In a large bowl, whip the egg. Add the milk, sugar, and oil. Mix everything together.
  • Add the dry ingredients to the bowl and mix well to form a muffin batter.
  • Using a zester, zest the lemon into the bowl. At the same time, add the lemon juice and the raspberries to the bowl.
  • Gently mix the batter – ensuring not to break the berries.
  • Line a muffin tray with 12 muffin liners and divide the batter into them.
  • Bake for about 25 minutes. Dip a toothpick into the muffin and if it comes out clean, the muffins are ready.
  • Allow them to cool for a couple of minutes then transfer them and allow them to cool completely on the cookie rack.
  • Store in an air tight container in the fridge for up to 4 days.
Why do we use oil in muffins instead of butter?

Generally, oil is easier to incorporate into the batter allowing for a non-greasy muffin texture. Oil made muffins are generally healthier too.

Why do my healthy muffins fall apart after baking?

There could be many reasons your healthy muffins are falling apart. Reasons could include, not enough moisture, or enough oil, eggs not whipped enough, and too much flour.

Can I use frozen fruit for my healthy muffins?

Yes. You can use either fresh or frozen berries for your muffin recipes. If you use frozen fruit, you will need to extend the baking time by 3-4 minutes to allow for the berries to thaw and cook well.

Should I thaw frozen fruit before using it for baking?

No. If you thaw the frozen fruit, it will become mushy and lose its shape and consistency. Once you add the thawed fruit to the batter, it will ooze its colour into the muffin causing the muffin to lose its colour.

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2 Comments

  1. Hi,

    I love raspberries and this recipe had me drooling. I had to try it and am so glad I did. These are scrumptious.

    Kiki

    1. Hi Kiki,

      Weren’t they scrumptious?? I love these and try to make them every once in a while. So glad you liked them.

      Deepti