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Vegan Raspberry Lemon Muffins

These vegan raspberry lemon muffins are light, fluffy, and so delicious! The raspberry lemon combo is perfect and so summery!
Print Recipe
close up of plate of muffins stacked

Ingredients

  • 2 tbsp avocado oil (or any oil)
  • 1/2 cup unsweetened almond milk (or any non-dairy milk)
  • 1/2 cup pure organic cane sugar (add more if you want a sweeter muffin) zest 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cup all-purpose flour
  • 3/4 cup raspberries, halved

Instructions

  • Preheat oven to 375 degrees F. Line a muffin tin with 10 liners or grease well.
  • In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
  • In a medium bowl, add the oil, milk, sugar, lemon juice, zest, and vanilla. Whisk until well combined.
  • Add wet to dry. Mix with a spatula until just combined. Don’t overmix. Fold in 1/2 of the sliced raspberries carefully.
  • Fill muffin tin to almost full. Place leftover raspberries on top. Bake for 16-18 minutes or until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.
Servings: 10