Raspberry Lemon Muffins with Coconut Butter Glaze

Biting into these brought me back to a similar treat I had from a bakery in the South of France a few years ago. I am currently on week 5 of quarantine lockdown due to COVID-19 so I loved that a muffin could take me back to a travel memory! They are super light and full of fresh flavour. I tried to adapt a few recipes into one that was as healthy as possible but still a yummy treat. And to think, it all started from a bowl of raspberries that were going soggy! Oh and PS… coconut butter glaze is probably my new favourite thing ever.


  • 1 cup whole wheat flour or almond flour
  • 3/4 cups coconut flour
  • 1 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • Zest of 2 lemons
  • 1/2 cup almond milk
  • 3 tbsp lemon juice
  • 6 tbsp maple syrup
  • 1/4 cup coconut oil melted/cooled slightly
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 cup fresh raspberries
Time to glaze… (drool)

Coconut Butter Glaze (optional):

  • 3 drops of lemon extract or high grade lemon essential oil
  • 1/4 cup coconut butter (I buy it in the store but you can make by blending shredded unsweetened coconut in a food processor for a few minutes)
  • 2 tbsp maple syrup or sweetener of choice
  • 1 tbsp melted/slightly cooled coconut oil
  • 1-2 tsp coconut or almond milk


  1. Preheat oven to 425 degrees F & line muffin tray with muffin liners.
  2. Mix the top 6 ingredients in a large bowl.
  3. In a smaller bowl, whisk the almond milk and lemon juice together.
  4. In a medium bowl, whisk the eggs, maple syrup, coconut oil and vanilla extract.
  5. Whisk the almond milk/lemon juice mixture into the medium bowl.
  6. Slowly stir in the wet ingredients into the dry ingredients bowl. Be careful not to over mix.
  7. Gently stir in the raspberries.
  8. With an ice cream scooper, add the batter into the muffin trays. Fill 3/4 full.
  9. Bake at 425 for 5 minutes, then bring the temperature down to 375 degrees F for an additional 12 minutes or so until a toothpick comes out clean.
  10. Meanwhile, blend together the ingredients of the coconut butter. Pour the glaze into a plastic Ziploc bag.
  11. Cool muffins for 30 minutes and chill the bag of glaze in the fridge.
  12. When the muffins are completely cool, cut a tiny corner of the Ziploc bag. Drizzle the glaze over each muffin.

Let me know what you think of the recipe!