Raspberry Lemon Muffins




24 muffins


24 muffins

You can’t help but have a good day when you start it with these muffins loaded with raspberries and flavored with lemon zest! Mix it up by swapping out blueberries or blackberries.

Print Recipe


  1. Preheat over to 350°F. Spray two six-cup or one twelve-cup muffin tins with nonstick cooking spray.
  2. Whisk egg replacer in 1 tablespoon water. Set aside.
  3. Combine all dry ingredients and mix until combined. Set aside.
  4. Thorougly mix all wet ingredients, including the egg replacer, then add in dry ingredients and continue mixing until all ingredients are combined well. Fold in rasbperries.
  5. Divide evenly among prepared muffin tins.
  6. Bake 20-25 minutes or until tops are golden brown.

Once muffins are cooled completely, add a lemon glaze for a more decadent flavor:

2 tablespoons lemon juice to 1 cup powdered sugar – mix until well combined.

You may want to make a large enough amount to dip your muffin tops into – it’s easier and less messy this way. Otherwise, you can pour the glaze over each muffin.


  • 2 cups gluten free flour mix
  • 1 cup Maskal Teff flour
  • 1 ½ tsp xanthan gum (do not use if your gluten free flour mix already has xanthan gum)
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • ½ tsp nutmeg
  • 1 ½ cup sugar
  • 2 Tbsp flax meal
  • 2 lemons, zested
  • 1 cup oil
  • 1 ½ tsp Ener-G egg replacer + 1 tablespoon water
  • 2 cups water
  • 2 tsp vanilla
  • 2 cups frozen or fresh raspberries

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