Gluten-free Raspberry Lemon Muffins

I coach many clients who avoid grains for many reasons. Some are dealing with autoimmune diseases, some deal with celiac and non-celiac gluten sensitivity, and some follow a keto or paleo diet where grains are few and far between.

Personally, I don’t avoid all grains, but I do feel a difference in my digestion when I eat – or don’t eat – gluten. I give the same advice when my clients want to avoid grains….”find your ingredient swaps”. What I mean by this is, when you eliminate specific ingredients, make sure you have some alternatives to replace them so you don’t feel deprived. For example, I swap out dairy for almond or coconut milk, wheat flour for almond, oat and coconut, if you avoid eggs then try flax eggs as an alternative, and I use honey, dates and maple syrup as natural sweeteners.

So, this recipe is for all of you who avoid gluten, or just like to experiment once in a while to see how your digestion reacts. The ingredients still offer protein, fibre, and lots of goodness. I like to play around with different additions in the muffin, like dairy-free chocolate chips, blueberries, and even a slice of banana on top. Try a few variations and report back. I want to know how you like them!

Gluten-free Raspberry Lemon Muffins

Recipe by Jen Casey | Next Bite Nutrition CoachingCourse: Healthy Snacks


Prep time


Cooking time




  • 2 eggs

  • 1/4 C maple syrup

  • 1/2 C unsweetened almond milk, or milk of choice

  • 1 Tbsp coconut oil, melted

  • 2 tsp apple cider vinegar

  • juice from 1/4-1/2 lemon, plus zest

  • 1 C blanched almond flour

  • 1 C oat flour

  • 1/4 tsp cinnamon

  • 1 pinch of nutmeg

  • 3/4 tsp baking soda

  • 1/4 tsp sea salt

  • 1/4 C fresh or frozen raspberries


  • Preheat oven to 350F.
    In a large mixing bowl, combine all the wet ingredients and mix well with a spoon.
  • Slowly add in each of the dry ingredients , except for the berries.
  • Stir those in last, once all the muffin batter is mixed well.
  • Pour batter evenly in to 12 lined muffin tins (spray them first if they aren’t non-stick).
  • Bake at 350F for 20-25 minutes, or just until the edges of the muffins begin to brown.
  • Optional: you can add a single raspberry, a sprinkling of chocolate chips, more lemon zest, or a slice of banana to the top of each muffin before baking. Let cool before eating.


  • Store in an air-tight container for up to 5 days, or in the freezer for up to 3 months.

Did you try this recipe? Comment below or upload your photo to social and be sure to tag us. Enjoy!

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