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Vegan Raspberry Lemon Muffins
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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


Raspberry Lemon Muffins

  • 1 tablespoon ground flaxseed
  • 2 tablespoons filtered water
  • ¾ cup unsweetened apple sauce
  • 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


  • 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.


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