Lemon Raspberry and Pistachio Muffins (Vegan Gluten-Free)

These fluffy Lemon Raspberry and Pistachio Muffins are zesty, nutty and packed with juicy raspberries and are naturally egg-free, dairy-free and easily gluten-free. These bakery-style muffins are ideal topped with whipped coconut cream.

If you love muffins from your local bakery then you are going to love being able to bake these at home. They have the classic high-top domed muffin top that slightly chewier than the tender middle. The muffin is packed with raspberries, pistachios and lemon zest which makes for an amazing Spring-time bake. I love these topped with whipped coconut cream and some extra berries and nuts for a beautiful little bake that is naturally vegan.

A Lemon Raspberry and Pistachio Muffin on a small plate
Lemon Raspberry and Pistachio Muffins

Why will I love these muffins?

These muffins are amazing:

  • Fluffy, light, tender and moist
  • Lemony, zesty and fruity
  • Nutty, sweet and delicious
  • Packed with wholesome ingredients
  • Ready in one bowl
  • Naturally vegan, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Great topped with coconut cream
  • Quick to bake
  • Ideal for Spring bakes or occasions
  • Delicious as gifts or for gatherings
  • Versatile (you can use any berries)
  • Fantastic for dessert or as an afternoon snack with tea

If you already love these muffins, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients by weight in the recipe card and see my favourites in the “shop the recipe” section.

For the muffins:

  • Plant-based milk: I like soya, oat or almond but coconut or hazelnut milk also are great. When mixed with the apple cider vinegar, the milk will curdle to form a buttermilk and bind the egg-free batter.
  • OSU apple cider vinegar: this is my favourite to use as it contains the mother (which is amazing for overall wellbeing and digestion) and comes in a few flavours, all natural. I used the lemon and ginger one here.
  • Applesauce: or you can use mashed banana (like in my Tiramisu Banana Bread Muffins) which adds natural sweetness, moisture and binding ability. Make sure the applesauce is 100% apples and unsweetened.
  • Maple syrup: for a little sweetness and overall texture. You can use agave syrup, for example, too.
  • Runny smooth tahini: or you can use another nut or seed butter. It’s best that the seed/nut butter is runny and smooth for the best texture and ability to blend.
  • Lemon: for the zing.
  • Plain or GF plain flour: to keep these really light and fluffy. If using a gluten-free blend, make sure it contains xanthan gum or add ¼ tsp of your own.
  • Oat flour: adds fibre and wholesome goodness to these muffins. Make your own oat flour by blending oats into a flour-like texture.
  • Raising agents and salt: for rise and flavour.
  • Fresh raspberries: or you can use frozen or try blueberries, strawberries or blackberries, too.
  • Pistachios: these are so good inside and add pops of green as well as a nutty crunch. If making these nut-free, skip the pistachios.
Two halves of a Lemon Raspberry and Pistachio Muffin
Lemon Raspberry and Pistachio Muffins

For frosting:

  • Coconut cream or thick yoghurt: or another dairy-free whipping cream. If using yoghurt, I recommend Cocos Organic or use the Natures Charm coconut whipping cream.

Are these gluten-free and nut-free?

These are easily gluten-free as long as you use gluten-free flour with xanthan gum ad to make these nut-free, ensure your milk and yoghurt do not contain nuts and leave out the pistachios.

How do I make them?

These are ready in a few steps:

  • Mix the milk and vinegar: and leave to curdle.
  • Whisk together all of the wet ingredients: until combined.
  • Sift in the dry ingredients: and whisk until smooth.
  • Fold in the raspberries and pistachios: and mix again.
  • Divide between the muffin cases: filling to the top.
  • Bake until golden: about 20 minutes.
  • Allow to cool fully: on a wire rack.
  • Top with the whipped cream or yoghurt: and add some extra berries, nuts and lemon zest.

How long will they last?

Once made, these will keep for 2-3 days in the fridge in a sealed container or for 1 month, without the frosting, in the freezer. Allow to defrost before frosting.

A few Lemon Raspberry and Pistachio Muffins
Lemon Raspberry and Pistachio Muffins

What else can I bake?

If you’re looking for more muffins and bakery ideas:

Three Lemon Raspberry and Pistachio Muffins

Lemon Raspberry and Pistachio Muffins (Vegan Gluten-Free)

Yield: 8-10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These fluffy Lemon Raspberry and Pistachio Muffins are zesty, nutty and packed with juicy raspberries and are naturally egg-free, dairy-free and easily gluten-free. These bakery-style muffins are ideal topped with whipped coconut cream.


For the Muffins:

  • 120ml plant-based milk
  • 1 tbsp OSU Apple Cider Vinegar
  • 125g applesauce (or mashed banana)
  • 60ml maple syrup
  • 45g runny, smooth tahini
  • 1 lemon, zested
  • 105g plain or gluten-free plain flour
  • 40g oat flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g fresh raspberries tossed with 1 tsp flour
  • 40g pistachios, chopped

To Decorate:

  • 200-300g coconut cream or yoghurt
  • Extra raspberries, pistachios and lemon zest


  1. Preheat the oven to 160Fan/180ºC and grease (or line) 8-10 muffin holes.
  2. Make the buttermilk: whisk together the plant-based milk and OSU Apple Cider Vinegar and leave for 5 minutes to curdle. Toss
  3. Into a large mixing bowl: whisk together the homemade buttermilk, applesauce, maple syrup, tahini and lemon zest until smooth. Sift in the flour and add the oat flour, baking powder, bicarbonate of soda and salt until smooth.
  4. Fold in the raspberries and pistachios.
  5. Use an ice cream scoop or large spoon to divide the batter between the muffin holes, filling to the top. Smooth over the tops so they are even.
  6. To bake: place in the middle of the oven for 18-20 minutes, or until well-risen, golden on top and an inserted skewer comes out clean.
  7. Carefully remove from the tins (you may need to use a palette knife to work around the muffin holes) and allow to cool fully on a wire rack.
  8. Whip the coconut cream or yoghurt until fluffy and place in a piping bag.
  9. To decorate: pipe the frosting over the cooled muffins and decorate with fresh raspberries, chopped pistachios and lemon zest.
  10. Enjoy straight away or keep in a sealed container for 3-5 days. You can also freeze the muffins, without the topping, for 1 month wrapped well. Allow to defrost before decorating.

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Stay in touch

I look forward to hearing what you think of these Lemon Raspberry and Pistachio Muffins so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With lemon muffin love x

p.s. this recipe was first made with OSU Vinegar (who I love) and all opinions are my own. This blog post is not sponsored.

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