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These healthy gluten-free raspberry lemon muffins make a quick, delicious snack or breakfast on the go. You can freeze the extras if you’re lucky enough to have any.
I love the versatility and convenience of muffins. They’re great to have on hand for a quick snack or breakfast, so I always try to have some in my freezer.
Raspberry plus lemon is one of my favorite flavor combinations. These raspberry lemon muffins are a popular quick, healthy snack in my house. They work with gluten-free flour as well as white whole wheat flour. Different berries can be substituted with equally delicious results.
Store these muffins at room temperature in an airtight container for up to three days. If you won’t eat them all within a couple days, you can freeze the extras for a day when you need to grab a quick snack. Simply defrost on the counter or in the oven. Raspberry lemon muffins are the perfect addition to a lunch box, too!
Raspberry Lemon Muffins
- Preheat the oven to 350 degrees and grease a muffin pan.
- Mix the dry ingredients together in a small bowl.
- In a large bowl, mix together the eggs, coconut oil, maple syrup, coconut milk, vanilla, lemon zest, and lemon juice. Add the dry ingredients and mix until combined.
- Fold in the raspberries.
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
Gluten Free Raspberry Lemon Muffins Price Breakdown
This recipe costs a total of $7.07 to make, or $.59 per serving. Try these easy muffins for a healthy snack or dessert.
Check out my raspberry vanilla overnight oats for another delicious recipe featuring fresh berries.