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Gluten-Free Raspberry Muffins

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Ingredients

Warning0 allergens identified

Gluten-Free Raspberry Muffins

2 eggs

⅓ cup olive oil or sub with your favorite oil

⅓ cup maple syrup or sub with honey

¼ cup unsweetened almond milk or your favorite dairy or non-dairy milk

1 tsp vanilla extract

1 cup almond flour(do not sub with almond meal)

1 cup oat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup 1 cup raspberries fresh or frozen

Instructions

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Instructions

Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners.

Place the eggs, oil, maple syrup, milk, and vanilla in a large bowl and whisk until well incorporated.

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.

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.

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!

My Calorie Intake

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Tips & Tricks (5)

Freeze Raspberries First 🫐
Toss frozen raspberries (not thawed) in a tablespoon of oat flour before folding into batter to prevent them from sinking to the bottom and bleeding color throughout the muffins.
Blend Oat Flour Smooth 🌾
Process rolled oats in a food processor until ultra-fine and powdery to avoid a gritty texture—store-bought oat flour sometimes contains larger particles that compromise the tender crumb.
Don't Overmix the Batter 🥄
Fold ingredients together gently until just combined; overmixing develops gluten alternatives and creates tough, dense muffins instead of the desired light and fluffy texture.
Toast Almond Flour Lightly ✨
Lightly toast your almond flour in a dry skillet for 2-3 minutes before adding to enhance its nutty flavor and reduce any raw almond taste that can dominate delicate muffins.
Preheat and Line Carefully 🧁
Use parchment liners and preheat your oven 15 minutes in advance—gluten-free batters need consistent, even heat from the start to rise properly and achieve a golden top.