Gluten-free Raspberry Lemon Muffins

I coach many clients who avoid grains for many reasons. Some are dealing with autoimmune diseases, some deal with celiac and non-celiac gluten sensitivity, and some follow a keto or paleo diet where grains are few and far between.

Personally, I don’t avoid all grains, but I do feel a difference in my digestion when I eat – or don’t eat – gluten. I give the same advice when my clients want to avoid grains….”find your ingredient swaps”. What I mean by this is, when you eliminate specific ingredients, make sure you have some alternatives to replace them so you don’t feel deprived. For example, I swap out dairy for almond or coconut milk, wheat flour for almond, oat and coconut, if you avoid eggs then try flax eggs as an alternative, and I use honey, dates and maple syrup as natural sweeteners.

So, this recipe is for all of you who avoid gluten, or just like to experiment once in a while to see how your digestion reacts. The ingredients still offer protein, fibre, and lots of goodness. I like to play around with different additions in the muffin, like dairy-free chocolate chips, blueberries, and even a slice of banana on top. Try a few variations and report back. I want to know how you like them!

Ingredients:

2 organic eggs

1/4 C maple syrup

1/2 C plain, unsweetened almond milk (or any alternative milk)

1 Tbsp melted coconut oil, or olive oil

2 tsp apple cider vinegar

juice from 1/4 lemon, plus zest

1 C oat flour (you can pulse rolled oats in a food processor until fine)

1 C blanched almond flour

1/4 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp baking soda

1/4 tsp sea salt

1/4 C raspberries

Method:

In a large mixing bowl, combine all the wet ingredients and mix well with a spoon. Slowly add in each of the dry ingredients , except for the berries. Stir those in last, once all the muffin batter is mixed well. Pour batter evenly in to 12 lined muffin tins (spray them first if they aren’t non-stick). Bake at 350F for 20-25 minutes, or just until the edges of the muffins begin to brown.

Optional: you can add a single raspberry, a sprinkling of chocolate chips, more lemon zest, or a slice of banana to the top of each muffin before baking. Let cool before eating. Store in an air-tight container for up to 5 days, or in the freezer for up to 3 months.

Did you try this recipe? Comment below or upload your photo to social and be sure to tag us. Enjoy!

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