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!
Gluten-free Raspberry Lemon MuffinsCourse: Healthy Snacks
1/4 C maple syrup
1/2 C unsweetened almond milk, or milk of choice
1 Tbsp coconut oil, melted
2 tsp apple cider vinegar
juice from 1/4-1/2 lemon, plus zest
1 C blanched almond flour
1 C oat flour
1/4 tsp cinnamon
1 pinch of nutmeg
3/4 tsp baking soda
1/4 tsp sea salt
1/4 C fresh or frozen raspberries
- Preheat oven to 350F.
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!