Indulge your taste buds with the delightful burst of flavor in these Gluten Free Raspberry Muffins, crafted without the need for xanthan gum! Perfectly fluffy and irresistibly sweet, these muffins are a must-try for anyone looking to enjoy a guilt-free treat. With just 30 minutes from prep to plate, you’ll be amazed at how simple it is to whip up a batch that’s sure to impress your family and friends. Whether you’re gluten-sensitive or simply craving a delicious snack, these muffins are the answer to your baking dreams. Dive into this recipe and discover how to create a delightful breakfast or snack that will leave you wanting more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the sugar, melted coconut oil, and almond milk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make gluten-free muffins dense.
- Carefully fold in the fresh raspberries, distributing them evenly throughout the batter. Use a light folding motion to prevent crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Measure Accurately: For the best results, make sure to measure your gluten-free flour accurately. Spoon it into the measuring cup and level it off with a knife to avoid using too much, which can lead to dense muffins.
- Choose Ripe Raspberries: Use fresh, ripe raspberries for the best flavor. If you can’t find fresh ones, frozen raspberries can work, but be sure to fold them in gently to prevent the batter from turning pink.
- Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough muffins, so be gentle when folding in the raspberries.
- Check for Doneness: Since oven temperatures can vary, start checking your muffins at the 18-minute mark. They’re done when a toothpick inserted in the center comes out clean.
- Cool Properly: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without sticking.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them for a quick treat later on!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
