• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Vegan Raspberry Lemon Muffins

10 Comments · May 14, 2020

Vegan Raspberry Lemon Muffins

Jump to Recipe Print Recipe

These vegan raspberry lemon muffins are soft, tender, and fluffy. Their moisture comes predominantly from applesauce and their sweetness from coconut sugar and pure maple syrup. 

Vegan Raspberry Lemon Muffins

Sloane loves muffins.

Something about peeling back the parchment liner and tearing off little bits of fluffy muffin satisfies her independence and entices her tastebuds.

Constantly reminding me, "I do it myself, momma" in moments when I've clearly forgotten the particulars of her muffin enjoying experience and attempted to assist beyond the handoff.

As I sit here typing this now, she's over my shoulder saying, "All these pictures making me hungry for a muffin..." Both a casual declaration and her cute way of nudging me to take her downstairs so that we can grab one of these raspberry lemon beauties off the counter.

"We'll get one very soon," I assure her.

And we will. 💗

Vegan Raspberry Lemon Muffins

How to Make Vegan Raspberry Lemon Muffins

If you've made my cranberry orange muffins or blueberry muffins, you'll notice this recipe follows a similar theme to those two.

You'll start by preparing a flax egg.

Whisk together a tablespoon of ground flaxseed with two tablespoons filtered water and let it stand for five minutes, or until thickened. This takes the place of an egg and helps bind together the muffins.

Flax Egg

To the flax egg, you'll add:

Unsweetened applesauce
Coconut sugar
Coconut oil or expeller-pressed grapeseed oil
Maple syrup
Lemon zest
Lemon juice
Vanilla

Give it all a good whisk and set aside.

Vegan Raspberry Lemon Muffins Wet Ingredients

In a larger bowl, you'll whisk together the dry ingredients, including spelt flour, almond flour, baking soda, baking powder, and sea salt.

Give that a good whisk, too.

Vegan Raspberry Lemon Muffins Dry Ingredients

Then, add the wet to the dry and stir until no flour patches remain.

Vegan Raspberry Lemon Muffins Mix
Vegan Raspberry Lemon Muffins Mix

Add a heap of fresh raspberries (thawed frozen will work in a pinch, too), and gently fold them into the batter.

Vegan Raspberry Lemon Muffins Mix

The finished batter is quite thick and fluffy, and so I find it's easiest to use an ice cream scooper to scoop the batter into the muffin pan.

I also like to top the muffins with a couple more raspberries before baking, but this is totally optional. Slivered almonds would be pretty, too.

Vegan Raspberry Lemon Muffins Mix

Pop the pan in the oven and bake for 22ish minutes, or until a toothpick inserted into one of the muffins comes out clean.

Let the muffins cools in the pan for a handful of minutes and then carefully transfer them to a wire cooling rack to cool completely.

Now, you have a choice. You can either enjoy the muffins as is in all their bare, raspberry dotted glory.

Or you can up the ante with a drizzle of lemon icing.

The lemon icing is super, super simple to make and adds that extra something special, so that would be my vote.

But if you're looking for a less sugary treat, go on and skip it.

This is one instance where Sloane actually prefers the muffin to the icing, so you have her vote of muffin-loving confidence to encourage you forward should you choose the latter.

How to Make Lemon Icing

If you opt to make the lemon icing, you'll simply whisk together a cup or two of powdered sugar with a tablespoon or two of fresh lemon juice.

If you have Meyer lemons on hand, they make a particularly tasty icing.

Once you have a thick but drizzle-able glaze and the muffins are cool, generously drizzle the top of each.

Vegan Raspberry Lemon Muffins Mix Baked Glazed

Give the glaze a good 10 to 15 minutes to set, more or less depending on how much liquid you used.

Vegan Raspberry Lemon Muffins Mix Baked Glazed

Finally, enjoy.

I hope you enjoy these vegan raspberry lemon muffins as much as Sloane and I do.

They're:

Sweet.
Citrusy.
Nutty.
Moist.
Wholesome.
Sweet.
Jammy.
Delightful.

Vegan Raspberry Lemon Muffins Mix Lemon Glaze

Vegan Raspberry Lemon Muffins
Print Pin
5 from 2 votes

Vegan Raspberry Lemon Muffins

These vegan raspberry lemon muffins are soft, tender, and fluffy. Their moisture comes predominantly from applesauce and their sweetness from coconut sugar and pure maple syrup. 
Servings 12 muffins
Author Ashley Melillo | Blissful Basil

Ingredients

Raspberry Lemon Muffins

  • 1 tablespoon ground flaxseed
  • 2 tablespoons filtered water
  • ¾ cup unsweetened apple sauce
  • ⅓ cup coconut sugar
  • ¼ cup plus 1 tablespoon melted virgin coconut oil (substitute grapeseed oil for a non-coconutty taste)
  • ¼ cup pure maple syrup
  • Zest of one large lemon
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups spelt flour
  • ½ cup fine almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon fine sea salt
  • 1 cup fresh raspberries or thawed frozen raspberries, plus a handful more for topping

Lemon Icing (Optional)

  • Vegan powered sugar
  • Fresh lemon juice

Instructions

  • Preheat the oven to 350F. Line a muffin pan with parchment paper liners.
  • In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the apple sauce, coconut sugar, coconut oil, maple syrup, lemon zest, lemon juice, and vanilla. Set aside.
  • In a large mixing bowl, whisk together the spelt flour, almond flour, baking soda, baking powder, sea salt.
  • Add the wet mixture to the dry mixture and use a large wooden spoon to stir until just combined (read: no flour patches remain). Be careful not to overmix—spelt has a delicate gluten structure, so overmixing will result in dry, crumbly muffins. Then, gently fold in the raspberries. The batter should be quite thick and fluffy.
  • Divide the batter equally among the 12 muffin liners. (Since the batter is quite thick and fluffy, an ice cream scoop is great for this job, but you can also go the double-spoon route.)
  • Garnish the top of each with a couple more raspberries. Press down lightly to ensure they stick to the batter.
  • Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool for 5 to 10 minutes in the pan, then carefully transfer to a wire cooling rack and cool completely.

For the Optional Lemon Icing

  • Add a cup or two of powered sugar to a medium mixing bowl. Add a couple teaspoons of fresh lemon juice at a time and whisk, adding more lemon juice and whisking until the desired, drizzle-able consistency is reached. In a pinch, you can use filtered water instead of fresh lemon juice for a plain glaze.
  • Drizzle the icing over the cooled muffins and let stand until the icing sets.

Storage

  • Store the muffins in the refrigerator for up to 1 week or freeze for up to 1 month.

Related Posts

  • Vegan Cranberry Almond Orange MuffinsVegan Cranberry Almond Orange Muffins
  • One Bowl Vegan Blueberry MuffinsOne Bowl Vegan Blueberry Muffins
  • Vegan Apple Cinnamon Almond MuffinsVegan Apple Cinnamon Almond Muffins
  • Vegan Vanilla Spelt DonutsVegan Vanilla Spelt Donuts
  • Vegan Caramel Apple Crumble PieVegan Caramel Apple Crumble Pie
  • Vegan Sweet Potato BreadVegan Sweet Potato Bread
« Easiest Instant Pot Tofu Scramble
Nutty Rainbow Veggie Quinoa Crunch Salad »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. patricia says

    May 14, 2020 at 2:07 pm

    I have to be gluten free also. Do you think I can sub the spelt flour for a gluten free flour mix?

    Reply
    • Ashley says

      May 14, 2020 at 2:14 pm

      Hi, Patricia! I think that should work ok, but don't want to say for sure since I haven't tested it myself. If you decide to give it a try and have a moment to report back, I'd love to know how they turn out and can add notes to the recipe for other GF readers.

      Reply
  2. Hema Prakash says

    May 28, 2020 at 10:37 pm

    I made the vegan raspberry lemon muffins and my kids loved it. Thanks for this awesome recipe.

    Reply
    • Ashley says

      May 29, 2020 at 1:03 pm

      So happy to hear your kids enjoyed the recipe, Hema! Thanks for taking time out of your day to come back and let me know. Means a lot. :)

      Reply
  3. Celeste Jackson says

    July 14, 2020 at 9:34 pm

    5 stars
    I just made these for the 3rd time. The raspberries & lemon have give them a fresh flavor. Perfect for the summer. Mike & I look forward to having one on the porch every morning. My new favorite ❤️

    Reply
    • Ashley says

      July 15, 2020 at 3:23 pm

      So glad you're enjoying them, mom! :)

      Reply
  4. Lydia PH says

    October 01, 2020 at 9:49 pm

    5 stars
    Amazing!!! I had no doubts! Still working my way through ALL your recipes and they have all been so good. These little lemony lovies are going into the treat rotation for sure! Thank you!

    Reply
    • Ashley says

      October 02, 2020 at 6:06 am

      So glad you're enjoying them, Lydia! Thanks for taking the time to let me know how you've enjoyed the recipes you've made—always wonderful to receive your feedback.

      Reply
  5. Selina Quadrini says

    January 14, 2021 at 7:09 pm

    Hello,

    Would love to make these, they look delicious! Is there any way substituting the almond for oat milk would work instead in order to make it allergen friendly?

    Reply
    • Ashley says

      January 15, 2021 at 9:46 am

      Hi, Selina! Wonderful question. Yes, of course, you can absolutely substitute the almond milk for oat milk to make it allergen friendly. Happy baking and enjoy! :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil

268 shares
268 shares