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    Allianna's Kitchen » Recipes » Snacks

    Published: Mar 27, 2022 · Modified: Aug 30, 2023 by Allianna Moximchalk · This post may contain affiliate links · 6 Comments

    Gluten Free Raspberry Lemon Muffins

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    These Gluten Free Raspberry Lemon Muffins are super easy to make and are perfect for snacks and breakfasts! This muffin recipe is blender friendly which means all you have to do is put all of the ingredients in the blender and blend.

    Raspberry muffins with a lemon wedge on top on a white plate.

    This recipe only takes 5 minutes to prepare and can be warm on your kitchen table in under 25 minutes. You’ll fall in love with this tangy and tart treat! If you like to bake with fresh fruit, you should also check out my Vegan Peach Cobbler recipe.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutes and Variations
    • Step by Step Instructions
    • Equipment Needed
    • Expert Tips
    • Recipe FAQs
    • Storage Instructions
    • Other Healthy Berry Treats You Will Love
    • Did you try this recipe?
    • Gluten Free Raspberry Lemon Muffins

    Why You Will Love This Recipe

    • First off, the raspberry lemon combination is so delicious. It reminds me so much of spring. 
    • Secondly, this recipe is so easy and is a perfect recipe to make with your kids! I love using the blender to mix up the batter. It prevents a big mess from happening!
    • This recipe is naturally gluten free, grain free, dairy free, flourless, cassava free, paleo, soy free, and refined sugar free. 
    • These muffins are a great blood sugar balanced snack with the perfect balance of nut butter and fruit.
    • This recipe only takes 5 minutes to prepare which means you do not have to be baking all day in the kitchen to make these gourmet from scratch muffins. 
    • These muffins are freezer friendly which makes them a great bulk meal prep item. 
    • This recipe reminds me so much of my other favorite flourless muffin recipe: Gluten Free Banana Chocolate Chip Muffins. 

    Ingredients

    Ingredients for raspberry lemon muffins in glass bowls on a tabletop.
    • Almond butter-This acts as the base and “flour” of this recipe. I love getting my almond butter from Costco. I find that it is most economical there. If you do not get it from Costco, make sure you get a brand that does not have any additives. A lot of brands add added sugars and processed oils which are not necessary! 
    • Apple cider vinegar & baking soda-This is my go-to leavening combination for baking. Mixing the two together causes a chemical reaction that makes these muffins nice and fluffy. 
    • Lemon juice-I LOVE the combination of fresh berries and lemon. It reminds me so much of springtime. A little bit of lemon juice goes a long way in this recipe. 
    • Banana-The banana helps bind everything together. 
    • Eggs-The eggs in this recipe help with binding everything together and keeping these muffins nice and moist. 

    See recipe card below for a full list of ingredients and measurements.

    Substitutes and Variations

    • Maple syrup- Honey can be substituted in place of maple syrup for the sweetener.
    • Raspberries- You can substitute other berries for this recipe such as blueberries or strawberries.
    • Almond butter- Peanut butter can be used in place of almond butter, but be aware that the flavor of the muffins will be changed a bit.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.

    Step by Step Instructions

    All ingredients for muffins in a blender.
    Step #1: Preheat the oven to 375 degrees F. Place all ingredients in a blender aside from the berries, and blend until smooth.
    Muffin batter in the muffin pan.
    Step #2: Line the muffin pan with the muffin liners. Then, divide up the batter amongst the 9 muffin liners.
    Raspberries on top of muffins in muffin pan.
    Step #3: Sprinkle the berries on top of each, and mix them in with a spoon.
    Muffins in the muffin pan.
    Step #4: Bake in the oven at 375 degrees F for 18-20 minutes. Allow the muffins to set and cool for 10 minutes prior to serving.

    Equipment Needed

    • high speed blender
    • muffin pan

    Expert Tips

    • Tip #1: If you do not have a food processor be sure to really mix the almond butter well together with a handheld blender. Almond butter is thick and will stick if it is not mixed well!
    • Tip #2:You can use honey instead of maple syrup in this recipe for the sweetener. 
    • Tip #3: The best way to test if these muffins are done is by using a toothpick or fork. If you stick the toothpick or fork in and it comes out clean, it means these muffins are done!

    Recipe FAQs

    Can I make these muffins with other berries?

    Yes, you can! Blueberries and strawberries are great substitutions. If you use strawberries, be sure to chop them up into really small pieces.

    Can I freeze this recipe?

    You can freeze these muffins! However, if you do use the paper muffin liners, be sure to remove the liners beforehand as they will stick and become hard to remove after being in the freezer.

    Can I use a silicone muffin pan?

    Absolutely! I love using my silicone muffin pan. It makes for a super easy cleanup, and you do not need to use liners with this pan.

    Raspberry lemon muffins in a muffin pan.

    Storage Instructions

    • This recipe can last for up to 5 days in an airtight container.

    Other Healthy Berry Treats You Will Love

    • Raspberry lemonade poured in a whicker cup on a marble plate with berries on the side.
      Healthy Raspberry Lemonade
    • strawberry oat bar with bananas on top
      Strawberry Oatmeal Bars
    • dairy free strawberry pretzel salad on a plate with whipped cream on top
      Gluten Free Strawberry Pretzel Salad
    • Vegan blueberry cheesecake jars on a tray.
      Vegan Blueberry Cheesecake Cups

    Did you try this recipe?

    Leave a rating and a review below.

    Be sure to tag me on Instagram.
    raspberry muffins stacked on a plate

    Gluten Free Raspberry Lemon Muffins

    Course Breakfast, Snack
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 23 minutes minutes
    Servings 8 muffins
    Author Allianna Moximchalk
    237kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • high speed blender

    Ingredients

    • 1 cup creamy almond butter I like the Costco brand
    • 1 lemon juiced
    • 2 eggs
    • 3 tbsp maple syrup
    • 1 tsp baking soda
    • 2/3 cup raspberries washed
    • 1 tsp apple cider vinegar
    • 1 banana ripe

    Instructions

    • Preheat the oven to 375 degrees F. Then, place all ingredients in the food processor except the raspberries and blend until smooth.
    • Add the muffin liners to the muffin pan and divide up the batter (fill each cup about 1/2 way.) Then sprinkle in the raspberries and fold in until smooth. Bake the muffins for 18-20 minutes. Allow the muffins to stand and cool for 10 minutes prior to serving.

    Notes

    Storage: This recipe can be stored in an airtight glass container for up to 5 days.
     
    Nutrition:  The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.  It is based on 8 servings.
     
    Servings: This recipe should yield 8 servings.
    Quick, easy, and delicious gluten free muffins ready in under 30 minutes!
    Serving: 1muffin | Calories: 237kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 300mg | Fiber: 4g | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 10mg | Calcium: 129mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
     

    More Snacks

    • dried blueberries in a bowl
      Dehydrated Blueberries
    • nut butter in a jar
      Macadamia Nut Butter
    • stacked gluten free pumpkin bread on a cutting board
      Gluten Free Pumpkin Bread
    • vegan pumpkin mousse 8
      Vegan Pumpkin Mousse

    Reader Interactions

    Comments

    1. Bridget says

      April 19, 2022 at 9:37 pm

      5 stars
      Really enjoyed these!! Very easy to make (a great way to use up some ripe bananas), and the lemon raspberry is very refreshing!

      Reply
      • Allianna Moximchalk says

        April 19, 2022 at 9:55 pm

        Yay!

        Reply
    2. Dom says

      April 04, 2022 at 1:41 pm

      5 stars
      We love making these!

      Reply
      • Allianna Moximchalk says

        April 04, 2022 at 1:42 pm

        We love them too – thanks for your review!

        Reply
    3. Lori says

      March 28, 2022 at 1:22 pm

      5 stars
      So delicious!! Perfect spring dessert 🙂

      Reply
      • Allianna Moximchalk says

        March 31, 2022 at 11:02 pm

        They really are perfect for the spring!! Thanks for your review!

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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