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Lemon Raspberry Muffins {Whole Grain & Dairy Free}

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 135 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry Ingredients
  • 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
Wet Ingredients
  • 1/2 cup Unsweetened Vanilla Almond Breeze Almondmilk
  • 3 TBSP lemon juice
  • 6 TBPS maple syrup
  • 1/4 cup oil avocado oil, sunflower oil, or melted/cooled coconut oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 tsp lemon extract optional, but adds more flavor
  • 1 cup fresh or frozen raspberries

Instructions

    Cup of Yum
  1. Preheat oven to 425ºF and line 12-cup muffin pan with liners (or grease); set aside.
  2. In a medium bowl add flour, baking powder, baking soda, salt and lemon zest; set aside.
  3. In glass measuring cup combine Almond Breeze Almondmilk with lemon juice; set aside.
  4. 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.
  5. 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.
  6. 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! 

Nutrition Information

Serving 1muffin Calories 135kcal (7%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Cholesterol 31mg (10%) Sodium 203mg (8%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 135

% Daily Value*

Serving 1muffin
Calories 135kcal 7%
Carbohydrates 15g 5%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Cholesterol 31mg 10%
Sodium 203mg 8%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.