Gluten Free | Dairy Free
Why bake one type of Raspberry muffin when you can have two in the same time, using the same tray! Split the delicious raspberry muffin mixture in half, add banana and chocolate for a sweet, moreish muffin or coconut and lemon for more tangy, summery flavours. These muffins are baked using gluten free flour, almond meal and sweetened naturally with maple syrup, making them a heathy gluten free and dairy free snack.
Raspberries are not always in season, so frozen berries are the perfect solution. You don’t even need to defrost them, just grab them out if the freezer 15 minutes prior to using so they aren’t icy then fold them straight into the muffin mixture.
Makes 12 muffins
1 cup almond meal
1 cup gluten free flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup maple syrup
½ cup almond milk
1/3 cup coconut oil, melted
2 teaspoons vanilla essence
For the Raspberry, Chocolate and Banana Muffins:
½ cup dark chocolate chips + additional for the top
½ cup banana, chopped
¼ cup raspberries (frozen or fresh)
For the Raspberry, Lemon and Coconut Muffins:
¾ cup raspberries (frozen or fresh)
¼ cup desiccated or flaked coconut + additional for the top
Zest of 1 lemon
Pre heat the oven to 180°C. Spray a 12-hole muffin tray with extra virgin olive oil spray. Set aside.
In a large mixing bowl, combine the almond meal, flour, baking soda and salt. In a mixer or another bowl, whisk the eggs with maple syrup, almond milk, melted coconut oil and vanilla extract.
Combine the wet ingredients with the dry ingredients, then stir thoroughly until the muffin batter forms with no lump.
Split the mixture evenly into 2 bowls. Stir the chocolate, banana and raspberries into one bowl for the Raspberry, Chocolate and Banana Muffins. Stir the raspberries, coconut and lemon zest into the other bowl for the Raspberry, Lemon and Coconut Muffins.
To avoid the mixture turning a pink colour, avoid overmixing.
Fill 6 muffin holes with the Raspberry, Chocolate and Banana Muffin mix and sprinkle additional chocolate chips on top. Fill the remainder of the tray with the Raspberry, Lemon and Coconut Muffin mix and sprinkle extra coconut on top.
Bake the muffins for 15-20 minutes or until golden brown. Let the muffins cool in the tray before transferring them to a cooling rack.
Chocolate – I normally buy a high-quality block of dark chocolate such as the Lindt 85% and chop it up into chunks.
Coconut – I like to use flaked coconut for the top of the muffins. It’s more aesthetically pleasing!
Milk – if you are not fussed about whether the recipe is dairy free, you can opt to use full cream cows milk.