This classic lemon and raspberry muffin combo is bursting with a bright lemon flavor and the sweetness of raspberries. It reminds me of a warm sunny Manhattan day. We have been bursting at the seams to reveal a cozy feel-good recipe just in time for this beautiful spring weather. 

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An overhead shot of a bunch of perfectly browned muffins in muffin tins on a counter.

 

WHY WE LOVE THEM

Well, first of all…

Who DOESN’T love muffins? Especially healthy muffins made with anti-inflammatory ingredients and loaded with protein that can be served for breakfast, an afternoon snack or a dessert without getting a sugar rush because there is no added sugar in this recipe.

A cupcake pan with nine freshly baked lemon raspberry muffins.

 

HOW WE MAKE THEM

PREP TIPS // We love using Bob’s Red Mill almond flour because it’s super fine and tastes delicious. That’s what we used to make this recipe. We like to keep it stored at room temperature so that it’s not too hot or cold when we’re making the recipe. This recipe can’t be prepped in advance but you can certainly use the Chia Jam recipe from Amie’s cookbook if you’d like to make a homemade jam instead, and that can be made a week in advance. 

OVEN TIP // To know when these muffins are done, stick a toothpick in the center of them hot out of the oven. If the toothpick comes out dry, your muffins are done. If not, give them another 2 minutes in the oven.

 

INGREDIENT SWAPS // We love using raspberry preserves but you can certainly use blueberry or strawberry or apricot if desired. We love the 365 Whole Foods Market brand and the Crofter’s Organic brand. Have fun and try a few different varieties of preserves each time you make this recipe and let us know what you like best.

 

THREE easy STEPS

Here’s how we made these easy lemon raspberry muffins in three simple steps.

STEP 1 // Preheat the oven and make your flax egg substitute. Set aside.

STEP 2 // Combine the remaining ingredients and add in the flax egg substitute and mix well. Transfer the batter to muffin cups and fill about 1/3 way, then add raspberry preserves (we love Crofter’s Organic brand) and finally layer the rest of the batter on top.

STEP 3 // Bake until golden brown and enjoy.

 

A close up of a bunch of delicious baked lemon raspberry muffins in their muffin wrappers.

 

SHOP the RECIPE

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HOW WE EAT THEM

SERVING SUGGESTIONS // We love serving these muffins with a smoothie for breakfast. You can also pair these muffins with creamy almond butter (we love the organic almond butter from 365 Whole Foods Market) for an afternoon pick-me-up since these muffins are full of protein from the almond flour. They’re equally as delicious served as dessert with the coconut milk ice cream recipes in my cookbook

Lemon Raspberry Muffins
Serves: 9
An overhead shot of a bunch of perfectly browned muffins in muffin tins on a counter.
 
Prep
Cook
Total
 

This classic combo is bursting with a bright lemon flavor and the sweetness of raspberries. Did I mention that they are super moist too? These muffins are ideal for a quick easy weekday breakfast or a lazy Sunday brunch.

Author: Amie Valpone
Recipe type: Entree

Ingredients

  • 1 Tbsp. coconut oil for lining the pan or use paper muffin cups shown above in Shop the Story
  • 6 Tbsp. filtered water
  • 2 Tbsp. ground flax seeds
  • 2 1/2 cups almond flour
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/4 cup honey
  • 4 Tbsp. fresh lemon juice
  • 3 Tbsp. melted coconut oil
  • 3 Tbsp. fresh lemon zest
  • 3 Tbsp. raspberry preserves (not jelly)

Instructions

  1. Preheat oven to 350 degrees F. Prepare a muffin pan with the 1 Tbsp of coconut oil (or paper muffin cups) and set aside.

  2. In small cup or bowl combine the filtered water and flax seeds and set aside for about 10 minutes, until the mixture forms a gel-like consistency. This will act like your 'egg binder' since we are not using eggs in this recipe.

  3. In a large mixing bowl, combine the almond flour, baking powder, and sea salt. In a separate small bowl, mix the honey, freshly squeezed lemon juice, melted coconut oil, and flax seed mixture. Add honey mixture and lemon zest to almond flour mixture and combine well.

  4. Fill each muffin well 1/3 of the way with batter, then add 1 tsp. of raspberry jam on top of the batter, then evenly fill wells with the remaining batter.

  5. Bake for 20-23 minutes or until golden brown. Let cool for at least 15 minutes so they can set up. Store leftovers muffins in a sealed container, in the refrigerator, for up to a week.

Nutrition Facts
Lemon Raspberry Muffins
Amount Per Serving
Calories 288 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 0mg0%
Sodium 57mg2%
Potassium 151mg4%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 9g10%
Protein 7g14%
Vitamin C 9.3mg11%
Calcium 128mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 We         

 

RECIPE COPYRIGHT // Recipe by Amie Valpone of AmieValpone.com. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

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