Recipe: Lemon Raspberry Muffins—vegan and gluten-free

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      Welcome it or dread it, the holiday season means cookies, chocolates, and other goodies practically everywhere you turn.

      If you need a snack that’s not completely disastrous for your diet, whip up a batch of these lemon raspberry muffins. Created by certified nutritional practitioner Corrine Chin-Fook of Fresh in Your Fridge—a weekly, custom meal-prep and home-cooking service founded by Erika Weissenborn—they’re vegan and gluten-free.

      Lemon Raspberry Muffins, vegan and gluten-free


      ½ cup unsweetened almond milk
      2 tsp lemon juice
      1 cup Gluten Free All Purpose Flour
      1 cup almond flour
      ½ cup oatmeal
      2 tsp baking powder
      1 tsp baking soda
      1 tsp kosher salt
      1 cup unsweetened applesauce
      1 tsp vanilla extract
      ¼ cup olive oil
      1 pint of raspberries 
      Rind of 1 lemon


      Preheat oven to 375 °F and line muffin tin with liners.

      In a large bowl, place the almond milk with the lemon juice, stir slightly and set aside. The mixture will start to curdle like buttermilk.

      Mix all the dry ingredients together, mixing well.

      Add to the wet mixture the applesauce, oil, and vanilla extract and mix well.

      Add the wet to dry ingredients and stir.  Do not overmix.  (Stir 10 times while rotating the bowl.)

      Add in lemon rind and raspberries and stir until the batter is completely incorporated.

      Using a tablespoon, evenly scoop batter into each muffin liner.

      Top with more raspberries, seeds, or  more oats. (Chia seeds are another option.)

      Bake for 20-25 minutes, until a toothpick comes out clean.

      Muffins will keep for 5 days in a sealed container. You can freeze them up to 3 months. To thaw, microwave for 10 seconds.