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.
What Makes This Recipe So Good?
- 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.
- We love making these muffins in the summer for when we have guests staying with us or even for breakfast or lunch!
- 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 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.
- 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.
Step By Step How To Make:
- Preheat the oven to 375 degrees F.
- Place all ingredients in a blender aside from the berries and blend until smooth.
- Line the muffin pan with the muffin liners and divide up the batter amongst the 9 muffin liners.
- Sprinkle in the berries on top and mix them in with a spoon.
- 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.
- 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!
- You can use honey instead of maple syrup in this recipe for the sweetener.
- 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!
Frequently Asked Questions:
Can I Make These Muffins With Other Berries?
- Yes, you can! Blueberries and strawberries. If you do use strawberries, be sure to chop them up real small.
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 get gross in the freezer.
Can I Use A Silicone Muffin Pan?
- Absolutely! I love using my silicone muffin pan. It makes for a super easy clean up and you do not need to use liners with this pan.
Can I Use Peanut Butter Instead Of Almond Butter?
- Yes! Absolutely, just note the flavor of these muffins will change a bit.
If you like this recipe, you will LOVE my other recipes on my blog:
- Gluten Free Banana Walnut Muffins
- Flourless Pumpkin Muffins
- Paleo Blueberry Muffins
- Gluten Free Zucchini Muffins
- Paleo Pumpkin Muffins
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Gluten Free Raspberry Lemon Muffins
- high speed blender
- 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
- 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. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna