Gluten Free Raspberry Muffins Recipe
Moist and tender, these gluten-free raspberry muffins are studded with fresh juicy raspberries. Ready in 30 minutes, this raspberry muffin recipe is a family favorite and they are so good! Perfect for a fruity snack, easy dessert or breakfast on the go!
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Servings: 12 muffins
Equipment
- 1 12-cup muffin tin with parchment paper liners
- 1 large mixing bowl whisk, and spoon or muffin scoop
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Wet Ingredients
- 3 large eggs room temperature
- ⅓ cup (107 grams) pure maple syrup
- ⅔ cup (157 grams) non-dairy yogurt (or dairy-full) plain, vanilla or raspberry
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1 tablespoon coconut oil avocado oil or ghee, melted and cooled
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cup (168 grams) fine blanched almond flour
- 1 cup (120 grams) oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Mix-In
- 1 ½ cups (180 grams) raspberries fresh or frozen*
Instructions
- Preheat oven to 350℉. Line a 12-cup muffin pan with muffin liners.
- In a large bowl, whisk together the eggs, maple syrup, yogurt, lemon juice and zest, coconut oil and vanilla extract until smooth.3 large eggs, ⅓ cup pure maple syrup, ⅔ cup non-dairy yogurt (or dairy-full), 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon coconut oil, 2 teaspoons vanilla extract
- Add the almond flour, oat flour, baking powder, baking soda and sea salt. Mix together until well combined.1 ½ cup fine blanched almond flour, 1 cup oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Gently fold the raspberries into the muffin batter, taking care not to mash the raspberries.1 ½ cups raspberries
- Evenly scoop the muffin batter into 12 muffin cups with a spoon or ice cream scoop, and bake for 20-24 minutes, or until a toothpick comes out mostly clean with a few crumbs attached.
- As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool. Enjoy!
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Notes
- *If using frozen raspberries, do not thaw them before mixing into the muffin batter.
- Use a food scale to weigh ingredients, instead of a measuring cup, for the most accurate way to bake gluten free.
- Muffins can become soggy if left in the pan for too long after baking. To prevent this, remove them from the muffin tin as soon as they're cool enough to touch, and transfer to a cooling rack to cool completely.
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