Gluten Free Raspberry Crumble Muffins (Dairy-Free)

These Gluten Free Raspberry Muffins are also dairy free and refined sugar free. Packed with juicy raspberries and topped with the perfect crumble, they are a must make!

You honestly can't beat a good muffin, but I find store bought 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, that is exactly what I did with these raspberry crumble muffins! These delicious and healthy raspberry muffins are moist AND allergy free, all while being full of raspberry flavor.

I guess these muffins are technically raspberry streusel muffins since they have oats in the crunchy topping, but I still call them a crumble muffin. I'm a HUGE fan of a crumble topping, so I have a lot of different crumble recipes on my website from Cinnamon Crumble Scones to Peach Crumble Cheesecake. I'd love to hear what sort of crumble (or streusel) recipe you want to see next!

What Makes These Gluten-Free Raspberry Muffins Healthy?

I love re-creating healthier versions of your favorite treats at home to show you that it's possible to eat healthy, lower sugar baked goods that still taste amazing. 

• Bakery muffins are also often filled with processed sugar. These gluten free muffins are refined sugar free and a fraction of the sugar of a store bought version. You truly don't need to add as much sugar to baked goods as recipes often call for. You can still get amazing flavor and just enough sweetness without the sugar crash.
• These muffins are also lower fat as we use applesauce to help add moisture and cut back on the amount of oil needed.
• There is no gluten or dairy in this recipe. If you have an autoimmune disease or other health issues, both gluten and dairy can be quite inflammatory. That's why I create recipes that are free from both. If you are following a Paleo diet to minimize allergens even more, I share a fully paleo option for these muffins too!
• These delicious muffins are made with simple ingredients, many that you probably have at home already.

Ingredients for Gluten Free Raspberry Muffins

• Tigernut or almond flour: I use tigernut flour as a nut free alternative to almond flour, but if you tolerate nuts, you can use almond flour. Using a blend of gluten free flours helps achieve the best texture!
• 1:1 gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for the best outcome.
• Baking powder, salt, vanilla extract
• Eggs: you'll need two large eggs for this recipe at room temperature. 
• Melted oil or butter: I used olive oil in this recipe, but melted coconut oil or butter should also work!
• Maple syrup: this is our refined sugar free sweetener for the raspberry streusel muffins. Be sure to use pure maple syrup, not pancake syrup.
• Applesauce: helps with the texture, adds a little natural sweetness, and helps us cut down on the amount of fat needed.
• Raspberries: you can use fresh raspberries or frozen raspberries. If using frozen, there is no need to thaw them. 
• Gluten free oats: be sure to use certified gluten free oats! I love using oats to get a super crunchy crumble topping (it's truly the best part!)

How to Make Gluten Free Raspberry Crumble Muffins

1. Line a muffin tin with muffin liners and set aside.
2. Combine ingredients for the crumble topping and set aside.
3. Whisk together the dry ingredients in a medium sized bowl.
4. Beat together all of the wet ingredients in a large mixing bowl.
5. Add the dry ingredients to the wet and mix until almost combined, there should be a few streaks of flour still visible.
6. Toss the raspberries in some gluten free flour then fold them into the muffin batter until just combined. Don't over mix or you won't get the tender texture we all desire in a muffin!
7. Use a large ice cream scoop to scoop the batter into the muffin tin. Top each muffin with some of the crumble. 
8. Bake at 350F for 20-25 minutes until the tops of the muffins are golden brown and a toothpick comes out clean.
9. Let muffins cool for a 5-10 minutes then remove them to a cooling rack

Substitutions and Variations

• Fat​: I used olive oil, but any liquid fat should work. You can use melted butter or a dairy-free butter. Melted coconut oil should also work, but be sure all ingredients are at room temperature when mixing together.
• Berries: if you're not a raspberry fan or want to switch up this recipe, try using other fresh berries like blueberries or strawberries! This recipe will work great with any berry. Looking for more fruit-based muffins? Try my Gluten Free Blueberry Oat Muffins or Paleo Ginger Peach Muffins.
• Add-ins:​ want to take these muffins to the next level? Try adding in white chocolate chips or even milk or dark chocolate chips!
• Add a glaze! Make a simple glaze with ½ cup of powdered sugar and1-2 teaspoon of non-dairy milk. You could even add some lemon juice to make a lemon glaze. Then drizzle it on top!

​Storage

​Store leftover muffins in an airtight container at room temperature for up to 5 days. These muffins also freeze well, just be aware that the crumble topping may fall off during the freezing process.

How to Make This Raspberry Muffin Recipe Paleo

For a completely grain free version, substitute the gluten free flour for ½ cup cassava flour and ¼ cup arrowroot or tapioca flour.

Can I Make These Gluten Free Raspberry Muffins Vegan?

​I have not tested a vegan version of these muffins, so I'm not sure if an egg substitute like a flax egg would work. If you try it, leave a comment and let us know how it went!

More Delicious Fruit Crumble Recipes

Blueberry Crumble Cheesecake (Gluten & Dairy Free)

Gluten Free Raspberry and Cream Scones

Paleo Strawberry and Peach Crumble

Gluten Free Zucchini Bread with Pecan Crumble

Gluten Free Walnut Crumble Banana Bread

Tried these muffins? Leave a rating and review below- I'd love to hear how they turned out for you!