Delicious Raspberry Muffins that are both gluten-free and dairy-free!
Just because you might be gluten-free and dairy-free – doesn’t mean you can’t enjoy a good Raspberry Muffin.
These raspberry muffins are best made and eaten fresh – unfortunately, like most gluten-free food, it doesn’t like to be stored.
Jumpstart your morning with a sweet and delicious breakfast! Everyone can enjoy the fruity goodness of raspberry muffins, even those following a gluten-free or dairy-free diet. These moist and fluffy muffins are deliciously spiced, packed full of fresh raspberries, and free from both gluten and dairy ingredients.
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They are easy to prepare and make the perfect quick breakfast or snack for everyone in the family. Plus, their fruity flavor will leave you wanting more! Try making these raspberry muffins today for an irresistible start to your day.
If you’re in the mood for a treat and want to whip up something delicious, then a raspberry muffin is the perfect solution. It’s so easy to make too! All you need is 1/3 cup of gluten-free self-raising flour, 1 cup of almond meal, 3 eggs (separated), 1/2 cup of olive oil, 1/2 cup of raspberries, and 1 cup of icing sugar.
Mix all the ingredients in a large bowl except for the egg whites, which should be whisked until stiff peaks form. Gently fold them into the mixture until no streaks are visible. Then drop heaped spoonful’s into parchment-lined muffin tins and bake in preheated oven at 180°C for around 25 minutes, and voila!
You’ve got your very own freshly baked raspberry muffins – yum! Best enjoyed with a hot drink on a cold winter’s day or shared with family and friends – it’s totally up to you! Enjoy!
Have you ever tried a gluten-free or dairy-free raspberry muffin?
Preheat oven to 200 degrees.
Separate eggs and set yolks aside. Using electric beaters beat egg whites until they form soft peaks.
In a separate bowl mix egg yolks and olive together. Now add flour, icing sugar, almond meal and mix together until well combined. Pour in half the egg whites and fold through, now fold in the remaining half.
Line muffin tin with paper cases. Spoon a heaped tablespoon of muffin mix and pour into cases, top each with about 4 raspberries then spoon another tablespoon of mix on top.
Bake in oven for 5 minutes at 200 degrees then reduce heat to 180 degrees and bake for a further 15 minutes.
Cool muffins in tin then turn out onto wire rack.
Recipe Hints and Tips:
- Gluten Free Dairy Free Raspberry Muffins are suitable for freezing for up to 6 months, otherwise keep in an airtight container for up to 3 days.
- You can add any berry of your choice or even mixed frozen berries.