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Gluten free raspberry lemon muffins

Gluten Free Lemon Raspberry Muffins

These healthy raspberry lemon muffins make a quick, delicious snack or breakfast on the go. ($.63 per serving)
Course Snack
Cuisine American
Keyword Muffin, Raspberry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 193kcal


  • 2 cups gluten free flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1/3 cup melted coconut oil cooled a bit
  • 2/3 cup pure maple syrup
  • 3/4 cup plain applesauce
  • 1 tsp. vanilla
  • Zest of one lemon (about a teaspoon)
  • Juice of one lemon (about 1/4 cup)
  • 1 1/2 cups fresh raspberries


  • Preheat the oven to 350 degrees and place cupcake liners in a greased muffin pan.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, mix together the eggs, coconut oil, maple syrup, applesauce, vanilla, lemon zest, and lemon juice. Add the dry ingredients and mix until combined.
  • Fold in the raspberries.
  • Transfer the batter to the prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Place the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins from the pan to cool completely on the cooling rack.


Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 126mg | Fiber: 3g | Sugar: 14g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg