From the Cook
From the Cook
From the Cook
1/4
Gluten-Free Raspberry Muffins
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Instructions
1
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Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners.
2
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Place the eggs, oil, maple syrup, milk, and vanilla in a large bowl and whisk until well incorporated.
3
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Add the almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until fully combined and no lumps remain. Fold in the raspberries.
4
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Divide the muffin batter evenly between the (12) muffin cups and bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
5
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Remove from heat and place the raspberry muffins on a wire rack to cool in the pan for 10 minutes. Remove from the pan and cool completely on the wire rack. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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