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.
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 and Gluten Free Apple Muffins and Gluten-Free Blackberry Muffins recipe. If you are looking for another seasonal recipe, check out my Gluten Free Zucchini Bread.
Jump to:
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
- 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
Equipment Needed
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
Yes, you can! Blueberries and strawberries are great substitutions. If you use strawberries, be sure to chop them up into really small pieces.
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.
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.
Storage Instructions
- This recipe can last for up to 5 days in an airtight container.
Other Healthy Berry Treats You Will Love
Did you try this recipe?
Leave a rating and a review below.
Gluten Free Raspberry Lemon Muffins
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.
Susie says
We had these muffins for Easter today at our daughter’s house. I thought they were really good. I’m wondering if anyone has tried using flax “eggs” in place of the chicken eggs and if so, how did they turn out?
HI! This makes me happy to hear! Since there is not flour in here and the egg is a big part of the recipe I am not sure how they would turn out.
Bridget says
Really enjoyed these!! Very easy to make (a great way to use up some ripe bananas), and the lemon raspberry is very refreshing!
Allianna Moximchalk says
Yay!
Dom says
We love making these!
Allianna Moximchalk says
We love them too – thanks for your review!
Lori says
So delicious!! Perfect spring dessert 🙂
Allianna Moximchalk says
They really are perfect for the spring!! Thanks for your review!