Gluten Free Lemon Raspberry Muffins Recipe

These easy-to-make Gluten-Free Lemon Raspberry Muffins are one of my favorite recipes right now! Full of delicious spring flavors, they’re the best for a healthy breakfast treat. The muffins are light, fluffy, sweet, and every bite is so yummy. You’d never even guess that they’re gluten-free, dairy-free, and refined sugar-free!

Why I Love These Gluten Free Raspberry Muffins

These Gluten-Free Lemon Raspberry Muffins have been on repeat in our home lately! The kids LOVE them, they’re perfect for an easy breakfast option, and they’re made with healthier ingredients. And the best part is that they’re made in ONE BOWL, so easy cleanup for the win! I could not be more obsessed with this easy gluten-free muffin recipe.

You’ll Also Love: Homemade Gluten-Free Bagels

Lemon Raspberry Muffins Ingredients

Gluten-Free Muffins

• Gluten-Free All-Purpose Flour (opens in a new tab) – This is one of my favorite flours for gluten-free baking!
• Coconut Sugar (opens in a new tab) – Brown sugar or raw sugar are great alternatives.
• Baking Powder/Salt/Vanilla
• Eggs – Normally I’m all about a vegan egg substitution, but for this recipe, I wouldn’t recommend it as the real egg is essential for the texture.
• Plant-Based Milk – Soy is a great option! I would stick with a thicker, higher-fat dairy-free milk if possible. Ripple milk is great, too!
• Lemon Juice/Zest
• Coconut Oil (opens in a new tab) (lightly melted) – Vegan butter (or regular butter) is a good substitute.
• Vanilla Extract
• Raspberries (fresh or frozen)

Glaze (Optional)

• Powdered sugar
• Fresh lemon juice

Note: While the muffins themselves are refined sugar-free, the glaze is not. Feel free to use a sugar-free icing alternative (opens in a new tab), if desired (or skip it entirely)!

How to Make Raspberry Lemon Muffins

It doesn’t get any easier than making these one-bowl Gluten-Free Lemon Raspberry Muffins! Here’s how to put them together in no time:

1. Whisk the melted coconut oil with sugar and vanilla.
2. Slowly mix in the rest of the liquid ingredients.
3. Add the dry ingredients and mix until just well combined.
4. Fold in the raspberries.
5. Pour the batter into a muffin tin and bake.
6. Let cool, then add the optional glaze drizzle!

Tips for the BEST Lemon Raspberry Muffins

• It’s important to slowly whisk the melted coconut oil with the sugar and vanilla before adding any cold ingredients, like eggs and milk! This is because the coconut oil can harden when the cold ingredients hit it, making for an overly lumpy batter (leaving the finished muffins a bit oily as a result). Trust me – I’ve made this mistake before!
• Let the muffins cool as much as possible before adding the glaze.
• When allowing the muffins to cool, it’s important to remove them from the pan and place them on a cooling rack so they don’t get soggy!

RELATED: Chocolate Zucchini Muffins

Lemon Raspberry Muffins Recipe Variations

I love adding a little drizzle of the powdered sugar glaze to this recipe. It’s the perfect amount of sweetness! Here are a few other topping ideas if you’re looking for something different:

• White chocolate chips
• Nut butter – cashew butter or creamy almond butter
• Cream cheese icing
• Powdered sugar dusting
• Brown sugar or extra coconut sugar (add before baking)

Storing Lemon Raspberry Muffins

To store gluten-free muffins, let them cool completely. Place them in an airtight container and store for 2-3 days at room temperature, 4-5 days in the refrigerator, or up to 3 months in the freezer! When ready to enjoy, simply thaw out the muffins you want in the refrigerator and warm up in the microwave for a few seconds.

More Gluten-Free Breakfast Treats

• Gluten-Free Carrot Cake
• Protein Banana Bread
• Maple Gluten-Free Donuts
• Oatmeal Chocolate Chip Date Bars
• Gluten-Free Cranberry Bliss Bars

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