Lemon Raspberry Almond Muffins!

These are so great and summery, as the summer comes to an end.  The great thing is that with frozen raspberries, you can have a little bit of summer, all year ’round!  These muffins are moist, flavorful and delicious!  You’d never know they are dairy, egg, oil and fat-free!  All that’s left is yummy goodness!  They make a great snack, breakfast food or companion to a cup of tea or coffee.  My son loves to take them to preschool for a snack!   Enjoy!!

Yields 12 muffins

Ingredients

1 lemon

1/3 cup sugar

1 cup soymilk + 1 teaspoon apple cider vinegar

1/3 cup unsweetened applesauce

1 Tablespoon flaxseed meal + 3 Tablespoons water

1 teaspoon vanilla

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cup raspberries (fresh or frozen, NOT thawed)

1/2 cup sliced almonds

Directions

  1. Preheat oven to 400 degrees F.  Line muffin tins with paper liners.  Pour soymilk in a liquid measuring cup, add the vinegar and set aside.  In a separate small bowl, combine the flaxseed meal and water, then set aside.
  2. Use a vegetable peeler  to remove  all of  the yellow zest from the lemon,  in long strips.  Try not to get much of the bitter  white pith.
  3. In a food processor (or variable speed high powered blender), combine the zest and sugar.  Pulse until the zest and sugar are well blended together, and zest is finely processed.
  4. Add  soymilk and flaxseed mixtures, applesauce and vanilla.  Pulse until well blended.
  5. In a large mixing bowl, combine the flour, baking powder, baking soda and salt.  A wire whisk does a great job blending dry ingredients.
  6. Pour the liquid mixture into the the bowl  and fold the wet into the dry ingredients until almost blended.  Add raspberries and almonds and GENTLY fold to combine.
  7. Spoon equal amounts into each of the 12 muffin cups.  Gently tap the muffin tin on  the counter to release any air bubbles.
  8. Bake for 20-25 minutes, until tops are golden.  Give the muffin pan a half turn, after 10 minutes. 
  9. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack to finish cooling.
  10. Enjoy!

FYI: If you try to peel a muffin from  the paper while it’s still warm, it will stick to the paper.   To make sure you get more of the muffin and leave less of it on the paper, make sure they are completely cool.  Or, just eat it right off the paper!

2 thoughts on “Lemon Raspberry Almond Muffins!

  1. Hi Mel,
    I wanted to ask if greek yogurt can work as egg sub instead of soy (cuz that’s what i have at home at the moment) and can you give some suggestions to sub oil in baked goods as well as for sugar please.

    Thxx

    Andrea

    1. Hi Andrea!
      Greek yogurt should work just fine as an egg substitute! I think I already listed a bunch of oil substitutes on an earlier post on baking substitutions. Some of them include applesauce, and other fruit or vegetable purees like bananas, prunes, or squash. As for sugar, I’m working on an article on sugar and the different types of sugar and sugar substitutes and the pros and cons of each. I hope to get it up in the next week or so.

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