Lemon & Raspberry Muffins
Muffins are delicious and easy to make, and they are a great way to pack in lots of nutritious goodies. These lemon and raspberry cuties are sweetened with a little coconut sugar, vanilla and banana. For a special treat, you can top them with this tangy raspberry butter icing. Kids love to bake these as they taste so yummy and look so pretty.
Muffins are super-flexible to bake and are perfect for accommodating allergies and other dietary preferences – find gluten-free, dairy-free, egg-free, nut-free and vegan options so no one needs to miss out.
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Lemon & Raspberry Muffins
Ingredients
Muffins
- 75 g Butter (or dairy-free spread)
- 75 g Coconut sugar (or light muscovado sugar)
- 1 Egg (or one flax egg – 1 tablespoon milled flax seeds and 3 tablespoons water)
- 1 Bananas (ripe, mashed)
- 200 g Spelt Flour (or sorghum or gluten-free flour)
- 100 g Ground almonds (or more flour)
- 2 tsp Baking powder
- 1 Lemon (juice & zest)
- 100 ml Milk
- 1 tsp Vanilla extract
- 75 g Raspberries (fresh or defrosted frozen)
Icing
- 100 g Butter (soft room temperature butter, or dairy-free spread)
- 200 g Unrefined icing sugar
- 1 tbsp Milk (or plant-based milk)
- 1 tsp Vanilla extract
- 6 Raspberries (fresh or defrosted frozen)
- Freeze-Dried raspberries (optional)
Instructions
- Heat your oven to 170C (fan 150C)
- Melt the butter and place in a large bowl
- Add the coconut sugar and whisk with an electric whisk
- Add the egg and whisk again
- Add in the mashed banana and whisk again
- Fold in the flour, ground almonds and baking powder
- Add the lemon juice and zest as well as the milk and fold into mixture
- Fold in the raspberries so they are dispersed around the mixture, still being able to see chunks.
- Line a muffin tin with paper muffin cases
- Use a small ice-cream scoop to put one scoop of mixture into each muffin case so it reaches 2/3 way up the muffin case.
- Bake in the oven for 25 minutes, until golden.
- Remove from the oven and transfer the muffins to a wire rack, to cool.
- Whilst they are cooling make the icing.
Icing
- Make the icing by mixing the butter and the icing sugar in a small bowl.
- Add the milk and vanilla and mix again until it makes a lovely icing consistency.
- Mix in some chopped raspberries and either put in an icing bag or simply pop the icing on the muffins with a little spoon.
- Decorate with freeze-dried raspberry granules and/or paper muffin toppers
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
Hi Lucinda,
The gluten free flour is any gluten free plain flour?
For the dairy free spread instead of butter which one is the best? I use Vitalite or Pure sunflower spread but was not happy with the taste.
Thanks,
Shilpa
Hi Shilpa – thanks for your email – we recommend Doves GF Plain Flour or Free From Fairy GF Flour. You can get vegan spreads made by Naturli or Tiana which are organic. Many thanks Lucinda
Do you have the nutritional content for individual muffins?