The Daily Dietribe

Gluten Free Raspberry Coconut Muffins

A quick gluten free question for today: What’s your favorite gluten free muffin recipe? Mine is this recipe for vegan banana muffins, which is easily adapted with various ingredients. Leave a link to your favorite recipe (or the cookbook it’s from) in the comments below!

I was grocery shopping at Trader Joe’s this morning and couldn’t pass up the beautiful organic raspberries they had on the shelf. As I was completing my shopping, I decided those raspberries would be perfect with some lemon and coconut in muffin form. I don’t know about you, but raspberry, lemon, and coconut are all tastes that remind me of summer. I love to have muffins around for breakfast, snacks, and when that after-dinner sweet tooth sometimes hits.

Raspberry Coconut Muffins

An original recipe by Sarah Dochow, MS, CN, LMHCA


1 cup almond flour

1/2 cup sorghum flour

1/2 cup tapioca starch

1/4 cup coconut flour

3/4 cup maple sugar (you can use any kind of granulated sugar you’d like)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon sea salt

1/2 cup coconut oil or butter, melted

3 eggs

1/2 cup milk

2 teaspoons vanilla extract

6 ounces fresh raspberries, chopped

Zest from one lemon


  1. Preheat oven to 350 degrees F. Whisk flours starch, sugar, baking powder, baking soda, xanthan gum, and salt together in a large bowl.
  2. In another bowl, whisk oil, eggs, milk, and vanilla together.
  3. Add wet ingredients to the dry and stir. Fold in raspberries and lemon zest.
  4. Fill muffin tin with 12 paper cups and spoon batter into tin. Bake for 24 minutes or until golden brown and an inserted toothpick comes out clean.

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