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A raspberry muffin with a fresh raspberry next to it.

Raspberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Category: Muffin
  • Method: Oven
  • Cuisine: American


Raspberry Muffins – an easy, delicious and simple raspberry muffin recipe that is perfect all year round! Whole wheat + gluten-free versions!



Wet Ingredients:

  • 3 eggs
  • 1 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup real maple syrup
  • 3 tablespoons creamy almond butter (or other nut butter)

Dry Ingredients:

  • 1/2 teaspoon baking soda
  • 1 1/2 cup super-fine almond flour
  • 3/4 cup cassava flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon ground cinnamon

Other Ingredients:

  • 1 cup fresh raspberries, quartered
  • 1 1/4 teaspoon lemon zest, minced
  • 1 tablespoon butter (or coconut oil), melted


  1. Preheat oven to 350 degrees F. 
  2. Insert muffin liners into a muffin tin and set aside.
  3. Combine Wet Ingredients into a large bowl; whisk until fully combined (don’t over-mix).
  4. Combine Dry Ingredients into a small bowl; whisk to combine (this helps break up clumps). 
  5. Add the Dry Ingredient mixture to the Wet Ingredient mixture; stir to combine. 
  6. Gently fold in raspberries.
  7. Add lemon zest and melted butter, gently stir to combine.
  8. Divide mixture between 12 muffin cups. 
  9. Feel free to add extra little chunks of raspberry on top along with some rolled oats or see the Notes for a Streusel option. 
  10. Place in oven (middle rack) and let bake 21-23 minutes or until fully cooked.
  11. Remove and let sit 5-10 minutes.
  12. Move muffins to a cooling rack and let cool before eating. 


  • Storage: feel free to store on the counter in a sealed container for about 24 hours or so then I would recommend storing in the refrigerator since there are no preservatives in these.
  • Whole Wheat Flour: feel free to use 1 cup whole wheat flour in place of both the almond flour and cassava flour. 
  • Frozen Raspberries: feel free to use frozen raspberries, but ensure they are fully thawed and gently pat dry with paper towel to remove any excess moisture.  
  • Streusel Topping: combine 1/3 cup whole wheat flour (or gf flour) + 1/4 cup brown sugar and mix together; add in 1-2 tablespoons softened butter + 1/4 teaspoon vanilla extract. Use fork to cut ingredients together until crumbly. Add on top of muffins before cooking – may need to cook an additional minute, but just keep an eye on them.