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Almond Flour Lemon Raspberry Muffins

Fluffy, moist almond flour lemon raspberry muffins. Gluten-free and dairy-free. Make a batch for a tasty grab-and-go breakfast or a healthier sweet treat!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour, gluten-free, muffins
Servings: 9 muffins
Author: Gabriella @ Nutritious Minimalist


  • 2 cups almond flour
  • 3 eggs
  • 2 tablespoons lemon juice
  • 2 tablespoons avocado oil (can also use coconut or olive oil)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • zest of one lemon
  • 1 cup raspberries (fresh or frozen)


  • Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 paper liners to the tins.
  • In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract.
  • In a separate large bowl, mix together the almond flour, baking soda, and salt.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • Gently fold the lemon zest and raspberries into the batter. 
  • Spoon the batter into the muffin tins.
  • Bake for 22-25 minutes until the tops are golden brown and you are able to insert a toothpick into the center and have it come out clean.