Gluten-Free Vegan Glazed Raspberry Muffins

These gluten-free vegan glazed raspberry muffins are a delightful blend of tart raspberries with fluffy almond flour topped with a luscious coconut lemon glaze. These muffins are perfect for dessert.

Are you searching for more gluten free vegan muffin recipes? Check my Gluten Free Vegan Banana Muffins, Vegan Gluten-Free Pear Muffins, Vegan Carob Muffins.

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Why you need to make these gluten-free vegan glazed raspberry muffins

Allergy friendly – These muffins are perfect for those who have gluten intolerance, celiac disease or someone following a vegan lifestyle. Confidently serve them at gatherings knowing they cater to a wide range of dietary needs.

Bursting with flavor and nutrition – The fresh raspberries add a juicy tartness while the glaze adds an indulgent touch

Quick and easy -These muffins are easy to prepare and they work perfectly as a breakfast or dessert. They are also freezer friendly, so you can prepare a batch and enjoy them anytime.

Ingredients

You won’t compromise on taste or texture while baking gluten free and vegan, although these muffins contain wholesome ingredients.

For The Muffins

• Ground Golden Flaxseeds: are a fantastic vegan substitute for eggs in binding the ingredients in the muffin together. They are rich in omega-3 fatty acids. fiber, and they add a slight nuttiness to the muffins.
• Almond Flour: gives the muffins a lovely fluffy texture and a nutty flavor. It is packed with healthy fats, protein and Vitamin E, making it a nutritious base for these gluten free muffins.
• Quinoa Flour: adds a mild earthy flavor to the muffins and boost the protein content. Substitute with gluten free all-purpose flour.
• Coconut Sugar: a natural sweetener derived from the sap of the coconut tree. It is minimally processed retaining most of its nutrients. It has a rich caramel flavor and it is a popular alternative to refined sugar.
• Baking Powder: helps the muffins rise, I prefer to use Hains Baking Powder.
• Sea Salt: added in small amounts to enhance the flavor and balance the sweetness.
• Coconut Oil: adds moisture and richness to the muffins. The tropical flavor of coconut compliments the raspberries.
• Almond Milk: light and creamy non-dairy milk, you can substitute with soy or your favorite plant milk.
• Vanilla Extract: enhances the overall sweetness of the muffins. Use pure vanilla extract, not vanillin.
• Raspberries: fresh or frozen raspberries add a burst of tangy flavor, they are packed with antioxidants, Vitamin C and fiber making them nutritious and delicious.

For The Coconut Lemon Glaze

The glaze is optional, the muffins are sweet enough, however if you want to add extra sweetness then certainly add the glaze!

• Coconut Milk: give the glaze a smooth and creamy texture, I used full fat coconut milk.
• Maple Syrup: a natural sweetener with a caramel like flavor, adding a mild sweetness to the glaze without the use of refined sugar.
• Lemon Juice: freshly squeezed lemon juice balances the sweetness of the glaze giving it a slight tangy taste to match that of the raspberries in the muffins.
• Coconut Oil: helps the glaze to set.
• Lemon Zest: intensifies the citrusy flavor.

How To Make Glazed Raspberry Muffins

You can find the full recipe with the exact measurements in the recipe card below.

Preheat oven 375°F. Line 12 hole standard muffin tin with muffin cups or spray with oil. Prepare muffin pan In a small bowl, mix flaxseed meal and water, set aside for 5 minutes.
In a large bowl mix almond flour, quinoa flour, coconut sugar, baking powder and salt. Combine coconut oil, almond milk and vanilla in a medium bowl.
Add to dry ingredients and stir to fully combine. Stir in raspberries and spoon batter into prepare pan. Bake in oven for 2o minutes or until top is golden brown.
Remove muffin tray from the oven and allow to cool while still in muffin pan.

To prepare the glaze: Stir coconut milk, maple syrup, lemon  juice, coconut oil and lemon zest in a small saucepan on medium high heat. Bring to boil and reduce to simmer, stirring constantly until glaze is thick. Remove from heat and allow to cool. Using a pastry brush, spread glaze on muffin and serve.

Frequently asked questions

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries in this recipe. To prevent excess moisture, thaw them completely on a paper towel and gently pat away any moisture before gently folding them in the batter. Do not over mix because doing so can cause the delicate berries to break and tint the batter.

What can I substitute almond flour for to make the muffins nut-free?

To make the muffins nut-free you can replace almond flour with ground sunflower seeds or ground pumpkin seeds.

How should I store these muffins and can they be frozen?

These muffins are best enjoyed fresh, however, they can be stored covered in the refrigerator for a few days. For longer, cool them completely and place in an airtight container or freezer bag and freeze up to 3 months. When ready to eat, thaw at room temperature.

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For the Muffins:

• 1 tablespoon ground golden flaxseeds
• ½ cup water
• 1 ½ cups almond flour
• ½ cup quinoa flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• ¼ cup coconut oil melted
• ¼ cup almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries

For the Coconut Lemon Glaze

• Prepare the Flax Egg

• In a small bowl, mix the ground flaxseeds and water. Let it sit for 5 minutes to thicken.

• Mix the Dry Ingredients

• In a large mixing bowl, combine almond flour quinoa flour, gluten-free flour, baking powder, and sea salt. Whisk to blend.

• Combine Wet Ingredients

• In another bowl, whisk together the flax egg, melted coconut oil, almond milk, and vanilla extract.

• Create the Batter

• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

• Gently fold in the raspberries, being careful not to overmix to maintain their shape.

• Bake the Muffins

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.

• Divide the batter evenly among the cups.

• Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

• Make the Coconut Lemon Glaze

• In a small saucepan, whisk together coconut milk, maple syrup, lemon juice, coconut oil, and lemon zest. Warm gently over low heat, stirring until the mixture is smooth and slightly thickened. Remove from heat and let it cool.

• Glaze the Muffins

• Drizzle the cooled glaze over the muffins and allow it to set before serving

Calories: 187kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 129mg | Potassium: 29mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg