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Gluten-Free Raspberry Almond Muffins

Gluten-free raspberry almond muffins are the perfect breakfast treat or afternoon snack! Gluten free and sugar free muffins!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Author Amee

Ingredients

  • 2 cups of almond meal
  • 1 ¾ cups of oat flour
  • ¼ cup of tapioca flour
  • 1 Tablespoon of baking powder
  • 1 Tablespoon of coconut oil
  • 2   teaspoons of chia seeds
  • 2 eggs or flax gel, which I used for this batch
  • 1 cup of unsweetened almond milk
  • 3 frozen bananas thawed and mashed
  • ¾ cup of frozen raspberries
  • 1 teaspoon of cinnamon
  • pinch of salt

Instructions

  • Preheat oven to 375 F and line a muffin pan with twelve paper liners.
  • In a large mixing bowl, combine oat flour, almond meal, tapioca flour, baking powder, cinamon, chia seeds and salt.
  •  In another medium mixing bowl, whisk 2 eggs together or pour in prepared flax gel, and then add in almond milk and coconut oil.
  • Combine wet mix with dry mix, and stir well. Fold in the frozen raspberries.
  • Divide the muffin batter into the twelve muffin cups and place in oven.
  • Bake for 28-30 minutes. Check center of muffins with a butter knife to make sure they come out clean. If need be, bake for another 5 minutes.
  • Allow to cool before serving.

Notes