I 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
1/3 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)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon apple cider vinegar
Generous 1/4 cup frozen organic raspberries (smaller berries work better)
1/4 cup strong simple syrup** (Dissolve 1 cup organic sugar and 1/2 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.)
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!