Fluffy, raspberry goodness. Sweet smell in the kitchen, fresh coffee brewing. Lazy Saturday morning.. Can you picture that?
These fluffy gluten-free raspberry muffins are a perfect weekend baking activity. Easy method, simple wholesome and healthy ingredients. The muffins aren’t overly sweet and the taste is nicely balanced between coconut sugar, raspberries and rest of the ingredients. If you want them a bit sweeter, add another spoon or two of sugar. Did you know that you can make your own oat flour? Simply blend gluten-free oats in a high speed blender until fine.
Enjoy!
Ingredients
2 eggs
1/2 cup of yoghurt
1/2 cup of coconut sugar
1/2 cup of coconut oil, melted (or sub butter)
pinch of salt
1 tsp cinnamon
3 tsp baking powder
1 cup of almond milk (or sub any milk)
2 cups of gluten-free oat flour
1 cup of almond flour
1-1.5 cups of frozen raspberries
a handful of white chocolate chunks/chips (optional)
Method
- Crack 2 eggs into a large bowl, add salt and beat with a fork until slightly fluffy. Add sugar, melted coconut oil and yoghurt and mix well until smooth.
- Next, add the dry ingredients: almond and oat flours and the baking powder.
- Add the milk and mix well. Then drop all the frozen raspberries and fold them in gently into the batter. If you adding white chocolate, add half of it now.
- Divide the batter into muffin moulds and top with a few drops of white chocolate; depending on the size you use, you will need 12-15 muffin moulds.
- Bake at 215C for 7 minutes, and then decrease the temperature to 180C and bake for another 25 minutes. Poke the muffins with a toothpick to check if they’re baked through; they will be nicely golden and risen.
- Let the muffins rest for 10 minutes or so and then dig in! They are wonderful with coffee or a hot drink and the best on the day 1; they will last in a container and still taste delicious for a few days.