These gluten free raspberry crumble muffins are also dairy free and low sugar, with a completely Paleo option. Packed with fresh raspberries and topped with the perfect crumble, they are a must make!
You honestly can’t beat a good muffin, but I find gluten free muffins are often dry. I’m always disappointed when I purchase a gluten free muffin from the bakery, take a bite, and realize I wasted $10. I always think to myself “I can make a way better version at home!” So, I did with these raspberry crumble muffins! These delicious raspberry muffins are moist AND allergy free.
Bakery muffins are also often filled with processed sugar. I love re-creating healthier versions at home to show you that it’s possible to eat healthy, lower sugar baked goods that still taste amazing. These gluten free muffins are refined sugar free and a fraction of the sugar of a store bought version. They can even be made completely grain free for my Paleo friends!
Gluten Free Raspberry Crumble Muffins
Ingredients:
–Tigernut or almond flour
–1:1 gluten free flour (See notes in recipe for a Paleo option!)
-Salt
-Eggs
-Melted oil or butter
-Maple syrup
-Applesauce
-Vanilla
-Raspberries
Directions:
These healthy muffins are super easy to make! You whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine the two bowls, fold in your raspberries, and you’ve got your batter. Then you mix all the crumble ingredients together, top off the muffins, and bake. It’s that simple.
Gluten Free Raspberry Crumble Muffins
Ingredients
- 1 cup Tigernut flour or almond flour
- 3/4 cup 1:1 gluten free flour see notes for paleo option*
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup melted oil or butter I used olive oil. If using coconut oil, make sure all ingredients are room temp
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries broken/torn up
Crumble Topping
- 1/4 cup gluten free oats use shredded coconut or nuts for paleo
- 1/4 cup tigernut flour or almond
- 2 Tbsp 1:1 gluten free flour or cassava flour for paleo
- 1-2 Tbsp melted coconut oil
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 350F.
- Combine crumble topping ingredients together and set aside. Start with 1 Tbsp of coconut oil and add more if mixture is too dry and not holding together at all.
- Sift all the dry ingredients for muffins together in a bowl (flours, baking powder, salt).
- Beat the wet ingredients for muffins together, except for raspberries.
- Add the dry muffin ingredients to the wet and mix to combine.
- Toss raspberries with 1 Tbsp of gluten free or cassava flour, then fold raspberries into the batter.
- Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
- Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
