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

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 Banana ((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))

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

Baking, Snacks & Treats

Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian