Gluten Free Raspberry Lemon Muffins

Name: Gluten Free Raspberry Lemon Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
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)

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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!

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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

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

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

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