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Vegan Lemon Raspberry Muffins




Every weekend deserves a fab muffin so the next on my list was a Lemon Raspberry! To date I’ve done countless variation as I stumbled upon the perfect batter mixture.



I personally love a good weekend muffin as I can eat half and carry on with my day. Whereas something like a pancake or waffle goes bad instantly and people feel more drawn to finish them. I like a few bites of something sweet with my coffee and I’m good!! Since I’ll be starting the 3rd trimester next week, I noticed little things here and there have shifted. For instance, when I created this recipe, it completely slipped my mind to incorporate lemons in the images until piecing together the post lol. 


Somewhat of an epic photographer/foodie fail. However, that’s completely ok, because these came out so good I can absolutely make them again without hesitation!!



What’s fab about these muffins, is everything! It’s my staple muffin recipe, quick, easy, minimal ingredients, affordable, packed with fresh raspberries, no dairy or eggs, low sugar, notes of lemon, perf for spring, perf for brunch, can easily be made in bulk, and of course.. buttery soft!!


If you love a good staple vegan muffin, you have to try these vegan Lemon Raspberry Muffins! 



 Why this recipe is great: 


Packed with raspberries
No dairy or eggs
Perf for spring
Notes of lemon









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Vegan Lemon Raspberry Muffins

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  • Total Time: 25 minutes
  • Yield: 6-10 depending on size 1x


Units Scale
  • 1 1/2 cups flour
  • 1/2 cup cane sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted
  • 1/2 cup almond milk, room temp
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 cup raspberries
  • 1 large banana, mashed
  • 1 teaspoon vanilla extract


  1. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, baking powder, and salt in a large bowl.In another bowl mash the banana, then add the melted coconut oil, sugar, almond milk, lemon juice, lemon zest, and vanilla extract. Blend until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
  3. Add wet to dry ingredient lightly combine. Fold in the raspberries, do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups.
  4. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.
  5. The larger you make the muffins the longer it will take to cook thru.Cover the muffins with an aluminum foil tent mid bake to prevent the tops from drying out. Remove from heat. Allow to cool for 5 minutes before removing from tins.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1




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