A gluten-free treat that’s just sweet enough — perfect for breakfast, snacks, or afternoon tea.
Muffins have a special place in our hearts at Curry Girls Kitchen — especially when they’re moist, nourishing, and bursting with flavor! These Lemon Raspberry Thumbprint Muffins check all the boxes: they’re gluten-free, dairy-free, refined sugar-free, high in fiber, and so satisfying without being overly sweet.
We like to call them the perfect bite — soft and zesty with juicy fresh raspberries throughout and a hint of jam for extra indulgence. Whether you’re enjoying one with your morning matcha or serving them at a spring brunch, these muffins are bound to be a hit.
Why We Love These Muffins
- Naturally sweetened with banana and maple syrup or coconut sugar
- Rich in fiber from flaxseed and coconut flour
- Easy to make dairy-free using plant-based yogurt and milk
- Customizable with your favorite jam or fruit
- Freezer-friendly for meal prep or snacks on the go
We made a big batch of these and they were GONE in no time! They pair beautifully with Mama Pegs’ Lemon Lavender Lemonade or even a midday Matcha Greens Smoothie.
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Lemon Raspberry Thumbprint Muffins
Great for breakfast! High in fiber, no refined sugar, Gluten free, Dairy Free and in Low sugar
- Yield: 12 Muffins 1x
Ingredients
Mix Dry ingredients in a bowl and set aside
- 1 1/4 c. Gluten Free Baking flour
- 1/2 c. coconut flour
- 2 Tbsp. fresh ground flax seeds
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
Whisk Wet ingredients in a large bowl
- 1 large egg
- 2 –3 Tbsp. coconut, hazelnut or almond milk
- 1/4 c. maple syrup or coconut sugar
- 1/4 c. olive oil or melted butter
- 1/2 medium ripe banana, mashed
- 1/2 c. Greek yogurt, coconut plain or vanilla
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- Lemon zest from a whole lemon about 1 Tbsp.
- 1 small box fresh raspberries, rinsed and dried
- 1/2 c. Chopped pecans or walnuts (optional_
- Seedless Raspberry Jam (We love Crofters organic because it has 33% less sugar than most jams!)
Instructions
- Preheat oven to 375-degrees.
- Grease muffin tin or line with unbleached muffins cups.
- Measure and blend together all dry ingredients, set aside.
- Measure and whisk all wet ingredients together.
- Using a spoon or fork, stir the dry ingredients into the wet.
- Mix in fresh raspberries, lemon zest and chopped nuts.
- Use a spoon and fill muffin cups 3/4 full, making sure every cup has raspberries.
- Make an indent with your thumb and fill as much as you like of the raspberry jam.
- Bake at 375-degrees for 15-20 minutes, depending on where you live or how hot your oven is.
- Once a toothpick comes out clean, remove from oven and allow to cool for 5 minutes before taking your first bite of deliciousness!
Notes
If batter feels too dry, can happen in altitude, add another tablespoon of milk
As the muffin cools, it will continue to cook once you take it out from oven.
Substitute butter for olive oil
Substitute coconut sugar or golden monk fruit for maple syrup
Substitute coconut yogurt for almond
Substitute any fresh fruit you like ☺
FAQs
Q: Can I make these vegan?
Yes! Try substituting the egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water, let sit 5 mins).
Q: Can I freeze these muffins?
Absolutely. Let them cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat in the toaster oven for a fresh taste.
Q: Can I use other fruits?
Of course! Blueberries, chopped strawberries, or blackberries are great swaps.
Q: Is coconut flour necessary?
Yes — it helps absorb moisture and gives the muffins their light texture. If substituting, use almond flour but reduce the liquid slightly.