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
1/2 cup milk
2 teaspoons vanilla extract
6 ounces fresh raspberries, chopped
Zest from one lemon
- Preheat oven to 350 degrees F. Whisk flours starch, sugar, baking powder, baking soda, xanthan gum, and salt together in a large bowl.
- In another bowl, whisk oil, eggs, milk, and vanilla together.
- Add wet ingredients to the dry and stir. Fold in raspberries and lemon zest.
- 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.