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Top down view a vegan lemon raspberry muffin on a white porcelain plate.

Vegan Lemon Raspberry Muffins


  • Author: Raquel Smith
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

Do you love fresh summertime berries? This vegan raspberry lemon muffin recipe is super easy to make, healthy, and delicious.


Scale

Ingredients


Instructions

  1. Heat your oven to 400°F and grease a muffin tin.
  2. Mix the flax seed and water in a small bowl to make a flax egg, then set aside.
  3. Place the flours, oats, baking powder, baking soda, and salt in a medium bowl. Stir to combine.
  4. Combine the sugar and lemon zest in a large bowl (preferably that of a stand mixer) and whisk vigorously for about 2 minutes, until fluffy. Add the almond milk, lemon juice, vanilla, and flax egg, then whisk to combine.
  5. Add the melted coconut oil to the sugar/lemon mixture and whisk well. Next, add the dry ingredients and mix just until combined. Gently fold the raspberries into the batter.
  6. Distribute the batter evenly among 12 muffin cups – they should be about 3/4 full (or maybe a bit more).
  7. Bake for 22-25 minutes, until they are nice and golden on top, and a toothpick inserted into the center of one comes out clean.
  8. Let cool for 5 minutes in the pan, then invert onto a cooling rack and right the muffins with your hands (with the fragile berries inside, I’ve found this to be the best technique). Serve immediately, or cool completely before storing.

  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Keywords: vegan, muffin, raspberry, lemon, egg-free, dairy-free