Raspberry Muffins (gluten-free, vegan, whole wheat, all-purpose flour options)

Raspberry muffins with a nice lemon flavor! Super moist, naturally vegan and can be made gluten-free, whole wheat or with all-purpose flour. Thanks to Silk for making today’s post possible!

Like I mentioned in my blueberry coffee cake recipe, I’m partnering with Silk for some posts this summer for their #TastesLikeBetter campaign.

Their Unsweetened Almondmilk was perfect in these raspberry muffins! I first made an almond version and while we loved them, my blueberry coffee cake was almond flavored so I thought I’d go with lemon this time.

These Raspberry Lemon muffins are super moist, naturally vegan and can be made gluten-free, whole wheat or with all-purpose flour.

Raspberries, or any berries + lemon is such a happy combination. I love it year-round and with raspberries on sale for 99 cents, it seemed like the right thing to do.

Like the coffee cake, you can make these raspberry muffins with gluten-free 1-to-1 flour, white whole wheat or all-purpose flour. And they’re vegan!

Raspberry muffins with a nice lemon flavor! Super moist, naturally vegan and can be made gluten-free, whole wheat or with all-purpose flour.

For all my paleo friends, there’s no way to make these grain-free. To make it up to you, I have the richest and creamiest paleo vegan chocolate ice cream recipe coming up soon. And no ice cream maker is needed! Woohoo.

But back to these muffins. The texture is just perfect. They’re not at all light and fluffy like cupcakes but nice and dense – but not a bad dense! They’re filling. And very, very satisfying.

Especially with the streusel on top! The streusel isn’t necessary but I figured… why not. :)

These Raspberry Lemon muffins are incredibly moist, naturally vegan and can be made gluten-free, whole wheat or with all-purpose flour.

One thing I don’t recommend doing is adding more raspberries. I’ve tried them with more raspberries and the muffins came out too moist and kind of gummy in the areas surrounding the raspberries. They were still insanely delicious, and I actually liked the gooey parts, but I’m guessing most people wouldn’t be wild about that.

For this reason, I also don’t recommend frozen raspberries. But who knows, they could work! Fresh blueberries would also be awesome in these muffins.

These Raspberry Lemon muffins are insanely moist, naturally vegan and can be made gluten-free, whole wheat or with all-purpose flour.

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Raspberry Muffins (gluten-free, whole wheat, all-purpose flour options)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 muffins

Ingredients

    For the streusel:

  • 3/4 cup (101 grams) gluten-free 1-to-1 baking flour1 or 3/4 cup (94 grams) all-purpose flour or white whole wheat flour
  • 1/4 cup (50 grams) brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup (56 grams) refined2 coconut oil, chilled for a bit or at least firm (just shouldn't be liquid)
  • For the muffins:

  • 1 3/4 cups (235 grams) gluten-free 1-to-1 baking flour1 or 1 3/4 cups (219 grams) white whole wheat flour or all-purpose flour
  • 2/3 cup (166 grams) granulated sugar or raw sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 1 cup (230 grams) applesauce
  • 1/2 cup (118 milliliters) Silk Original Unsweetened Almondmilk
  • 1/2 cup (112 grams) refined coconut oil (another neutral-tasting vegetable oil would also work)
  • 2 tablespoons maple syrup
  • 1 1/2 cups (180 grams) fresh raspberries, rinsed and patted dry

Directions

  1. Preheat the oven to 400 °F (205 °C) and grease a muffin tin (or two) with 16 liners.
  2. Prepare the streusel. In a small bowl, mix together the flour, sugar and salt. Using a fork or your hands, add the coconut oil and mix until thoroughly combined with the dry mixture. Place in the refrigerator while you prepare the muffins.
  3. In a medium mixing bowl, mix together the flour, sugar, baking powder, and salt. Set the bowl aside.
  4. In a large mixing bowl, mix together the lemon zest, lemon extract, applesauce, milk, oil and maple syrup.
  5. Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
  6. Very gently fold in the raspberries.
  7. Fill the liners about 2/3 full, sprinkle with the streusel, and bake for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes and then place on the wire rack to cool completely.
  8. Serve immediately and store leftovers in an airtight container for up to 3 days or refrigerate for up to 5.

Notes

  1. I used this gluten-free 1-to-1 baking flour.
  2. I didn't want any coconut taste so I used refined coconut oil. If you use unrefined coconut oil, this cake will likely have some coconut taste to it.
  3. I used this gluten-free 1-to-1 baking flour.

Recipe by  | www.texanerin.com

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18 comments on “Raspberry Muffins (gluten-free, vegan, whole wheat, all-purpose flour options)” — Add one!

  • Kim says
    July 2, 2017 @ 4:01 am

    This looks great! Could I substitute homemade coconut milk for the almond milk. The consistency would be a little more runny, I guess.

    Reply
    • Erin replies to Kim
      July 2, 2017 @ 10:25 pm

      Thanks! I haven’t tried it so I can’t say for sure. Coconut milk has a LOT more fat than almond milk. I’d probably do a mix of water and coconut milk so it’s about as runny as regular / almond milk. Enjoy! :)

      Reply
  • Jessica | Novice Chef says
    June 19, 2017 @ 3:13 am

    These look absolutely incredible! My girls will have a field day over these!

    Reply
  • eat good 4 life says
    June 17, 2017 @ 4:58 pm

    I have not made muffins in for ever and these look mighty awesome. Loving the raspberry flavor!

    Reply
  • Ashlyn @ Belle of the Kitchen says
    June 15, 2017 @ 4:26 am

    We love raspberries at my house so these would definitely be a hit!

    Reply
  • Nutmeg Nanny says
    June 14, 2017 @ 6:16 pm

    YUM! Love these flavors together!

    Reply
  • Charlotte Moore says
    June 14, 2017 @ 3:32 am

    Never have cared for raspberries. I am sure strawberries or peach would be great too. I should try these for the GF,DF folks.

    Reply
  • Dorothy at Shockingly Delicious says
    June 14, 2017 @ 3:07 am

    I think I could eat cardboard if it had a streusel topping!! You have used some amazing flavors in the muffins too!

    Reply
  • The Food Hunter says
    June 13, 2017 @ 11:55 pm

    I love fruit muffins. I will try these

    Reply
  • Ashley @ Wishes & Dishes says
    June 13, 2017 @ 11:37 pm

    These look perfect and just the right amount of raspberries!

    Reply

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