Gluten Free Raspberry Muffins
These Gluten Free Raspberry Muffins are baked with healthy, wholesome ingredients like sweet raspberries, greek yogurt, and fresh lemon zest. They're the perfect Spring breakfast or quick snack to make when you're craving something moist and sweet.
Ingredients
- ⅔ cup plain Greek yogurt
- ⅔ cup maple syrup
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free all-purpose flour
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon baking soda
- 1 cup fresh raspberries
- 2 teaspoons coarse sugar
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners, and set aside.
- In a large glass bowl, whisk together the Greek yogurt, maple syrup, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract. Add the gluten free all-purpose flour, salt, and baking soda, whisking until just combined. Gently fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups, placing about ⅓ cup batter in each. Sprinkle lightly with coarse sugar. Place the muffins in the oven, and bake for about 12-15 minutes. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
- Store in an airtight container for up to 3 days.
Nutrition
Serving: 1muffinsCalories: 178kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 28mgSodium: 136mgPotassium: 83mgFiber: 2gSugar: 13gVitamin A: 44IUVitamin C: 3mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!