Gluten & Dairy Free Raspberry Muffins
That healthy, soft treat with just enough natural sweetness to be the perfect satisfying snack!
Equipment
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup oat flour or just finely blended oats!
- ¼ cup tapioca flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp poppyseed
- 1 tbsp lemon zest
- 1 cup raspberries I love Washington red frozen raspberries! Look for *marked product of the US!
Wet Ingredients
- ½ cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract or just more vanilla!
- ¼ cup coconut oil melted
Instructions
Meal Prep Instructions – pre-heat oven to 375
- Mix all dry ingredients in a large bowl (2 cups almond flour, 1/4 cup oat flour, 1/4 cup tapioca flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, 2 tsp baking powder, 1 tsp baking soda, 1 tbsp poppyseed , 1 tbsp lemon zest) then gently toss raspberries in flour mixture until well coated
- Mix all wet ingredients in a smaller bowl (1/2 cup maple syrup, 2 eggs, 1 tsp vanilla extract, 1 tsp almond extract , 1/4 cup coconut oil) until well combined
- Add wet ingredients to dry ingredients and gently fold mixture together until just combined – don't over mix!
- Add muffin mixture to silicon muffin molds, bake at 375 for 5 minutes to activate leavening ingredients then lower heat to 350 for another 8-10 minutes or until center is cooked through. Remove from oven and cool COMPLETELY before removing/consuming or the hot raspberries will make the muffins fall apart 🙂
Nutrition
Calories: 441kcalCarbohydrates: 37gProtein: 11gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 543mgPotassium: 146mgFiber: 6gSugar: 19gVitamin A: 87IUVitamin C: 7mgCalcium: 227mgIron: 2mg
Tried this recipe?Let us know how it was!
