Healthy Oat and Almond Muffins
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Healthy Lemon Raspberry Muffins

These healthy lemon raspberry muffins are gluten free, low in sugar, high in protein, and just the perfect snack for any day. Made with fresh raspberries, they are easy to make and enjoy.

Lemon and raspberry in my opinion are a match made in heaven. And these lemon raspberry muffins are just the treat that makes me feel I am in heaven whenever I make and enjoy them. So soft and moist and delicious. You will want to go back to them over and over.

Ingredients for Lemon Raspberry Muffins

Fresh lemon and fresh raspberries along with almonds make these low carb lemon raspberry muffins a perfect snack for any given day.

Ingredients for lemon raspberry muffins

The Ingredients List:

  • 1 1/2 cups raw almonds
  • 1/3 cup coconut flour
  • 1 tablespoon tapioca flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 eggs
  • 1/2 cup milk (or non-dairy of choice)
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries

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Making the Lemon and Raspberry Muffins

Let’s start with the almonds. I like to use raw whole almonds and grind them myself using a food processor. That way the entire almond is being used. But if you prefer, you can use store bought almond meal. That generally is made with blanched almonds, so the skin of the almond is taken off before they are ground.

Processing the Almonds for the Low Carb Muffins

Using a food processor blend the almonds into a coarse ground almond meal. Add the coconut flour, tapioca flour, baking powder, and salt, and pulse a couple of times so that it all gets mixed together.

Ground almonds

Once the dry ingredients are ready, we can get the liquid mix ready. In a large bowl, whip the egg using a whisk or a fork. Add the milk, sugar, and oil to the bowl and mix everything together. Now we are ready to make the muffin batter mix.

Baking the Gluten Free and Vegan Muffins

Preheat the oven to 350 degrees F.

Add the almond meal mixture to the bowl and using a spatula mix everything together. Using a zester, zest the lemon into the bowl. At the same time, add the lemon juice and the raspberries to the bowl. Mix them in gently while ensuring that the raspberries don’t break apart. The burst of flavor from the whole raspberries will be amazing.

Ready to bake lemon and raspberry muffins

Line a muffin tray with 12 muffin liners and pour the muffin mix into the liners. Bake the muffins for about 20 minutes. Dip a toothpick into the center of the muffin and if it comes out clean, the muffins are ready.

Baked lemon and raspberry muffins

Let them cool down for a couple of minutes in the muffin tray and then move them to a cookie tray and let them cool down completely. Enjoy with a hot cup of coffee or tea.

Healthy lemon raspberry muffins

Storing the Low Carb Recipe Muffins

I generally tend to make a double batch of these and keep them in the fridge. They can be stored in an air tight container for up to 1 week in the fridge.

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Healthy Lemon Raspberry Muffins

Course: Gluten Free, Snack, VeganCuisine: CanadianDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

154

kcal
Total time

30

minutes

These healthy lemon raspberry muffins are gluten free, low in sugar, high in protein, and just the perfect snack for any day. Made with fresh raspberries, they are easy to make and enjoy.

Ingredients

  • 1 1/2 cups raw almonds

  • 1/3 cup coconut flour

  • 1 tablespoon tapioca flour

  • 2 teaspoons baking powder

  • pinch of salt

  • 3 eggs

  • 1/2 cup milk (or non-dairy of choice)

  • 1/3 cup brown sugar

  • 1/4 cup oil

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1 cup fresh raspberries

Directions

  • Place the almonds in a food processor and blend the almonds until you get a coarse ground almond meal.
  • Add the coconut flour, tapioca flour, baking powder, salt, and pulse a couple of times so that it all gets mixed together.
  • In a large bowl, whip the egg. Add the milk, sugar, and oil. Mix everything together.
  • Add the dry ingredients to the bowl and mix well to form a muffin batter.
  • Using a zester, zest the lemon into the bowl. At the same time, add the lemon juice and the raspberries to the bowl.
  • Gently mix the batter – trying to be careful not to break the berries.
  • Preheat the oven to 350 degrees F.
  • Line a muffin tray with 12 muffin liners and divide the batter into them.
  • Bake for about 20 minutes. Dip a toothpick into the muffin and if it comes out clean, the muffins are ready.
  • Allow them to cool for a couple of minutes then transfer them and allow them to cool completely on the cookie rack.
  • Store in an air tight container in the fridge for up to 4 days.

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2 Comments

  1. Hi,

    I love raspberries and this recipe had me drooling. I had to try it and am so glad I did. These are scrumptious.

    Kiki

    1. Hi Kiki,

      Weren’t they scrumptious?? I love these and try to make them every once in a while. So glad you liked them.

      Deepti