Gluten Free Vegan Lemon Raspberry Muffins
Tender, moist muffins combining tart lemon zest and bright raspberries in a naturally sweetened gluten-free base. Made with oat flour, almond flour, and coconut oil, these dairy-free muffins deliver subtle vanilla notes and a delicate crumb. Perfect for breakfast or snacking.
Ingredients
- 2 ¼ cups gluten-free oat flour, finely groundregular all-purpose flour1:1gluten-reducedadds gluten
reduces dietary restriction
- ½ cup blanched almond flour, finely ground
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons water
- ½ cup non-dairy milkdairy milk1:1standard
adds richness
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest, from 1 lemon
- 3 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- 1 ½ cups fresh raspberries, washed and patted dry
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- 2
Sift together dry ingredients in a large bowl.
- 3
Heat water and milk in microwave-safe bowl in 10-second increments until just warm to prevent coconut oil from solidifying.
- 4
Whisk together wet ingredients: water, milk, lemon juice, lemon zest, coconut oil, coconut sugar, maple syrup, and vanilla until well incorporated.
- 5
Add wet mixture to dry ingredients. Whisk until just combined with no flour patches remaining.
- 6
Gently fold in raspberries.
- 7
Pour batter into prepared muffin cups, filling about 3/4 full for smaller muffins or to the top for larger muffins.
- 8
Bake for 22-30 minutes until a toothpick inserted comes out mostly clean.
- 9
Cool in pan on a cooling rack for 20 minutes. Transfer muffins to cooling rack to cool completely, about 1-3 hours.
Tips
Warm water and milk prevents coconut oil from solidifying when combined with wet ingredients.
Use finely ground oat flour, not coarse, for proper texture.
Fill muffin cups 3/4 full for more numerous smaller muffins, or to the top for larger domed muffins.
Toothpick should come out mostly clean when done baking.
Good to Know
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Prepare dry ingredients up to 1 day ahead. Batter should be mixed fresh before baking.
Serve at room temperature or slightly warm. Pairs well with tea or coffee.
Common Mistakes
Do not overmix wet and dry ingredients to avoid dense, tough muffins.
Do not use coarse oat flour to avoid grainy texture.
Do not skip warming the liquids to avoid coconut oil solidifying in batter.
Substitutions
Gluten-Free Swaps
reduces dietary restriction
General Alternatives
adds richness