Gluten-free raspberry muffins
I love baking muffins. They are so cute, perfect sized and so easy to make. I like to bake them very often. This is the best recipe for gluten-free raspberry muffins. It is so simple that you will make it every week.
The muffins have a slightly banana taste and with a combination of raspberries, they remind me of candy mix!
Do you like raspberries? Then you need to check out these Gluten-free raspberry cupcakes!
Do you think that gluten-free baking can be really difficult? Let me show you the truth. Some of the recipe you will find out there requires so many ingredients and complicated steps. But I'm here to show you you dont need to worry. I'm always using the most affordable ingredients! Check out this recipe for example. I used only 2 types of gluten-free flours. Gluten-free baking doesn't have to be super complicated!
Check out the recipe for Gluten-free sweet potato muffins with berries!
When it comes to these gluten-free raspberry muffins the instructions are quite simple. You will need 2 bowls. One bowl for dry ingredients and the other for wet ingredients. After all, you will combine those together to create a creamy batter. Do not forget to add frozen raspberries in! They will make the muffins so juicy and perfectly delicious.
You can also find the whole recipe in the video.
Do you like this video? Check out my previous recipe for gluten-free poppy seed banana bread!
1 cup gluten-free oat flour
1 cup millet flour
1 tsp baking powder
1/3 tsp soda bicarbonate
1/3 tsp salt
1/2 cup date paste (or blended dates into a smooth paste)
1/2 lemon juice
3/4 cup oat milk
In a large bowl, combine the dry ingredients together. In the second bowl, mash the bananas, add the date paste, lemon juice and vanilla extract. Add the banana mixture to dry ingredients.
Lastly, add oat milk and raspberries. Bake the muffins at 170 ° C for about 25-30 minutes. Enjoy!