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Easy Free From Lemon & Raspberry Muffins

A beautiful fruity muffin recipe which can be enjoyed as a breakfast, snack or healthy treat. It’s also got the added bonus of being gluten free, dairy free, vegan & vegetarian friendly.
Cook Time20 minutes
Total Time40 minutes
Servings: 10 Muffins20

Ingredients

Dry

  • 2 ½ Cups Gluten free oat flour
  • ½ Cup Almond flour
  • ½ Tsp Baking powder
  • ¼ Tsp Salt

Wet

  • 1 ¼ Cups Water
  • ½ Cup Dairy milk 
  • 2 Tbsp Lemon juice
  • Zest of 1 lemon
  • 3 Tbsp Melted coconut oil
  • ¼ Cup Coconut sugar
  • ½ Cup Maple syrup
  • ½ Tsp Vanilla extract

Fruit

  • 1 ½ Cups Raspberries

Instructions

  • Preheat oven to 180∞Celcius
  • Line muffin tray with cupcake liners
  • To a bowl, add all dry ingredients and stir to combine
  • In a heat proof bowl add milk & water and lightly warm in a microwave
  • In a separate bowl add all wet ingredients and stir to combine
  • Add the wet ingredients to the dry ingredients
  • Gently fold in the raspberries
  • Evenly place batter into cupcake liners, filling ¾ of the way to the top
  • Bake for 20-25 mins or until lightly browned, test with a toothpick (it should come out clean)
  • Remove from oven and allow to cool on a baking tray for 1-2 hours