Raspberry Lemon Muffins
So your girl really delivered with this recipe… They’re moist, fluffy and the perfect balance of sweet and tart! I’m telling you, you’re not going to believe how damn good the texture and taste is! 👌🏼 Plus, they are gluten-free, oil-free and refined sugar-free 😱 You need to try this asap if you’re after a healthy yet delicious muffin recipe!! -@thrivingonplants


Prep time 10mins
Cook time 25mins
Serves or Makes: 9-12
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  • 2/ 3 cup almond milk
  • 2/ 3 cup maple syrup
  • 1/ 3 cup lemon juice
  • 2 lemons, zested
  • 1 teaspoon vanilla extract
  • 1 2/ 3 cups buckwheat flour
  • 2/ 3 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/ 4 teaspoon sea salt
  • 1 heaping cup frozen raspberries
  • Vanilla coconut yogurt, for garnish, optional


  • Step 1

    Preheat oven to 350ºF. Line a muffin tray.

  • Step 2

    In a small bowl, combine almond milk, maple syrup, lemon juice and zest, and vanilla extract. Whisk well. In a large bowl, combine flours, baking powder, baking soda, and salt. Pour wet ingredients into the dry and mix to combine until batter is smooth. Gently fold in raspberries.

  • Step 3

    Divide batter into cups of prepared muffin tray. Bake for 25 minutes, until golden brown and cooked through. Let cool on cooling rack.

  • Step 4

    Once cooled, decorate with vanilla yogurt, raspberries and lemon zest, if desired.