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    Home » Gluten Free

    Gluten Free Muffins with Raspberries

    By Catherine on March 10, 2015 Last Updated October 14, 2021 3 Comments | No Medical Advice | This Post Contains Affiliate Links

    Gluten Free Muffins with Raspberries | Butter NutritionI love a good muffin, but 'gluten-free' and 'delicious muffin' is a bit of an oxymoron in my book. I loathe gluten free baked goods loaded with xanthan gum, guar gum, and made mostly of nut flours, which seems to account for about 90% of the gluten-free recipes on the internet. Not only do gums give gluten free baked goods a sort of gumminess that is unpleasant in the mouth, but it can also be a serious gut irritant to sensitive individuals.

    This gluten free muffin recipe is pretty simple, and it is made with highly digestible ingredients including rice flour and a tiny bit of coconut flour. I also add in some collagen hydrolysate for a little extra protein and also anti-inflammatory glycine. For sweetener, I used simple syrup made from organic sugar and water. The preference for simple syrup over just plain old sugar is very intentional. For those with digestive sensitivities, cooked sugar is actually easier to digest and less likely to cause inflammation in the gut. If you object to a little bit of white sugar, I'm sure honey would work just as well, but it might alter the flavor slightly. I'll make no promises aside from making the recipe as is!

    Gluten Free Muffins with Raspberries

    Prep time: 10 minutes
    Cook time: 25 minutes
    Servings: 4

    Ingredients:

    ⅓ cup organic rice flour (like this)
    1 tablespoon collagen hydrolysate (like this or this)
    1 tablespoon coconut flour (like this)
    2 tablespoons salted butter, melted
    1 organic egg
    1 teaspoon organic vanilla extract (like this)
    ¼ teaspoon salt
    ¼ teaspoon baking soda
    ¼ teaspoon apple cider vinegar
    Generous ¼ cup frozen organic raspberries (smaller berries work better)
    ¼ cup strong simple syrup** (Dissolve 1 cup organic sugar and ½ cup water on the stove-top. Bring to a boil and then turn off the heat and let sit. This helps make the sugar more digestible if you have poor digestion or gut issues.)

    Process:

    1) Preheat oven to 350 degrees.
    2) In a medium sized bowl combine the dry ingredients: rice flour, coconut flour, collagen, salt, and baking soda.
    3) In a separate small bowl combine the wet ingredients: egg, vanilla, melted butter, apple cider vinegar and simple syrup. Mix thoroughly.
    4) Add wet ingredients to dry and stir well to combine.
    5) Stir in frozen raspberries, reserving a few to place on top of muffins for aesthetics if desired.
    6) Line a cupcake pan with liners and fill with batter.
    7) Place any reserved raspberries on top as a garnish.
    8) Bake for about 22-24 minutes or until slightly golden and a toothpick comes out clean. Bake for approximately 14 minutes for mini-muffins.

    Makes about 6 regular sized gluten free muffins or 12 mini-muffins.

    What's your favorite recipe for gluten free muffins? Please share in the comments!

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    Gluten Free Muffins with Raspberries | Butter Nutrition

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Free Download: The Nutritionally Wealthy eBook | Butter Nutrition

    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

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    1. Ashley

      June 25, 2015 at 1:19 am

      These muffins are delicious healthy for sure. They could be perfect for a weekend mini-party! Great recipe!

      Reply
    2. doodles

      August 04, 2016 at 3:20 pm

      Too many weird ingredients for me. I'm on a budget, and although these look so delicious, there's just no way. *sad*

      Reply
    3. Edie Yuill

      May 16, 2019 at 7:21 am

      I am allergic to coconut / palm oil. can I substitute something for the coconut flour?

      Reply

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    As a nutritional therapist, my passion is education. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements! Because when you know better, you can feel better! Read more...

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