Lemon raspberry muffins! Gluten free, vegan, and sugar free friendly! These lemon raspberry muffins are the perfect balance of sweet and sour. They’re made with just a couple simple ingredients and are so easy to whip up! To keep the recipe sugar free or vegan, see recipe notes below the recipe!
1/2 cup unsweetened yogurt of choice (I used cashew)
Juice and zest from 2 lemons (1/4 cup lemon juice)
1/2 cup honey or maple syrup
1 tsp almond extract
1/4 cup olive oil or coconut oil, melted
2 eggs (see notes for vegan option)
2 cups oat flour (I used homemade)
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Preheat the oven to 350° and spray 10-12 large muffin tins with cooking spray.
While the oven is preheating, whisk together your wet ingredients in a large bowl.
In a medium sized bowl, combine your dry ingredients and stir until fully combined.
Slowly add your dry ingredients to your wet ingredients, whisking well until smooth and there are no chunks.
Divide your batter evenly between the prepared muffin tins.
Place raspberries gently into the batter (if the raspberries are large, you can tear them into smaller pieces).
Bake muffins at 350 for 25 minutes.
Let the muffins cool for 5-10 minutes before removing muffins from the tins.
Enjoy immediately or store in an airtight container for 3-5 days.
To keep the recipe sugar-free, simply use sugar free maple syrup.
To keep the recipe vegan, simply omit the 2 eggs and add 2 flax or chia eggs.
To make the muffins mini, simply divide the batter between your mini muffin tins (makes 48) and bake the muffins for 20 minutes.
Did you make this recipe? If so, I would love to hear your feedback in the comments below!