Gluten-Free Raspberry Muffins

These Gluten-Free Raspberry Muffins are tender, fluffy, and made with no refined sugar! They come together in just one bowl and are freezer friendly. Perfect for taking advantage of raspberries while they’re in season!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12 servings

Calories: 135 kcal per serving

Ingredients

2 - eggs
⅓ cup - olive oil
⅓ cup - maple syrup
¼ cup - unsweetened almond milk
1 tsp - vanilla extract
1 cup - almond flour
1 cup - oat flour
1 tsp - baking powder
½ tsp - baking soda
a pinch of salt
1 cup - raspberries

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!

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