These dairy free Lemon Raspberry Muffins are sweetened lightly with maple syrup, made with whole grain flour, have a light and fluffy texture and are bursting with raspberries. You must make them!
This post is sponsored in partnership with Almond Breeze. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help bring you new recipes!
If you’re looking for the perfect healthy lemon raspberry muffin, look no further! These have the best texture – light and fluffy, bursting with tangy yet sweet raspberries in every bite.
I’m a sucker for lemon muffins (lemon anything, really) and with berry season upon us, why not add some fresh raspberries to the mix?
Hopefully we’re on the same page and you love lemon as much as I do!
Whole Grain Dairy Free Lemon Raspberry Muffins
Lemon raspberry recipes are a classic favorite – perfect for both kids and adults.
Ingredients for Healthy Lemon Raspberry Muffins
- Almond Breeze Unsweetened Vanilla Almondmilk – keeps these muffins dairy-free and lower in sugar. There are zero grams of sugar per serving in this particular almondmilk, and less than eight grams of sugar in this lemon muffin recipe.
- Lemons – because you obviously need lemons in a lemon raspberry muffin.
- Maple syrup – just 6 tablespoons needed for this recipe!
- Eggs – helps create structure.
- Oil – keeps the muffins soft
- Whole wheat pastry flour – I always prefer using a whole wheat pastry flour to keep the texture of muffins a little lighter. But you will also be fine to sub half whole wheat, half unbleached all-purpose. You may also use all whole wheat white flour.
- Baking powder, baking soda and salt – to leaven and balance the sweetness
- Raspberries – adds a tangy, sweetness to every bite.
Did you know that Almond Breeze is made from high quality Blue Diamond almonds, grown by families in the Blue Diamond Almond Growers cooperative? Fun fact, this co-op has been around for over 100 years!
That is a lot of knowledge in the almond business. Which means they know what they’re doing when it comes to almondmilk.
I often get asked by those just starting their “healthy living” journeys, why I choose to (mostly) drink non-dairy milk alternatives.
For me personally, I prefer them because they’re a lower sugar option, and I like the taste! I don’t have any lactose intolerance, but Almondmilk is a great choice for those that can’t tolerate dairy. And you can use it in cooking or baking, just as you can with conventional dairy milk.
How to make these Lemon Raspberry Muffins
- First mix together dry ingredients. This will ensure your leavening agents are evenly dispersed into the flour.
- Create a dairy-free “buttermilk”: Mix together Almond Breeze Unsweetened Vanilla Almondmilk with the three tablespoons of freshly squeezed lemon juice; stir then set aside.
- In a medium bowl, whisk together the maple syrup with oil, eggs and extracts until combined. Then you’ll add about 1 cup of flour along with half of the Almondmilk-lemon juice mixture. Stir then add the rest of the flour and raspberries, stirring gently until just combined.
- Be careful not to overmix the batter or you’ll end up with tougher muffins.
- Evenly disperse batter into a 12-cup muffin pan and bake for 5 minutes at 425ºF, then drop oven temperature down (keeping the muffins in the oven) and continue baking for another 10-15 minutes at 375ºF. Baking the muffins at a higher temperature first creates a higher muffin top.
Who doesn’t love a good muffin top?!
And why not add a little coconut butter glaze while we’re at it? Melted coconut butter is the perfect naturally sweetened topping, without needing any additional sugar.
Pretty sure the kids will be licking their fingers clean with these lemon raspberry muffins!
Speaking of kids, did you see Toy Story 4 is now in theatres!?
Almond Breeze is an official partner and by purchasing 3 Blue Diamond Almond Breeze® almondmilk products, (32 oz or larger) you can get a $12 Movie Ticket* to see Disney and Pixar’s Toy Story 4.
I cannot believe it has been over 20 years since the original film was released. HOW? It doesn’t even make sense to me. It feels just like yesterday we were introduced to the world of Woody and Buzz…
Anyways, who wants to go with me?! I am not sure I can convince Mr. FMK and I don’t have any kids to use as an “excuse” to go see it.
Maybe we can have a Toy Story 4 meetup I’ll bring you these Lemon Raspberry Muffins as a “Thank you for going to the movies with me.”
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
- 1 3/4 cups whole wheat pastry flour
- 1 tsp baking powder
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- zest of 2 medium lemons
Preheat oven to 425ºF and line 12-cup muffin pan with liners (or grease); set aside.
In a medium bowl add flour, baking powder, baking soda, salt and lemon zest; set aside.
In glass measuring cup combine Almond Breeze Almondmilk with lemon juice; set aside.
In large bowl, whisk together maple syrup with eggs, oil and lemon extract. Add about 1 cup of flour and almondmilk-lemon juice mixture. Stir gently and add the remaining flour until almost combined, the fold in raspberries carefully as you continue to stir in the flour until combined. Be careful not to over-mix the batter.
Evenly disperse batter into greased 12-cup muffin pan, filling about 2/3 way full. I use a standard cookie scoop for dispensing batter. Bake muffins for 5 minutes at 425ºF for 5 minutes. Then drop oven temperature down to 375ºF and continue baking for 12-14 minutes. Check middle of muffins with a toothpick, which should come out with little to no crumbs when done. Remove muffins from pan after 5 minutes, then allow to cool on wire rack completely.
- If desired, enjoy with a melted coconut butter glaze. Simple warm glass jar of coconut butter in 15 second increments until coconut butter is in more of a liquid state, then drizzle over muffins. Enjoy!
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 7g
- Sodium: 203mg
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 31