Gluten Free Raspberry Crumble Muffins
These gluten free raspberry muffins have a delicious crumble topping and are also completely dairy free with a paleo option. They're a fraction of the sugar of a bakery muffin, making them the perfect allergy friendly muffin to enjoy any time of day!
Servings 12 muffins
Ingredients
- 1 cup Tigernut flour or almond flour
- ¾ cup 1:1 gluten free flour see notes for paleo option*
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup melted oil or butter I used olive oil. If using coconut oil, make sure all ingredients are room temp
- ⅓ cup maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries broken/torn up
Crumble Topping
- ¼ cup gluten free oats use shredded coconut or nuts for paleo
- ¼ cup tigernut flour or almond
- 2 tablespoon 1:1 gluten free flour or cassava flour for paleo
- 1-2 tablespoon melted coconut oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350F.
- Combine crumble topping ingredients together and set aside. Start with 1 tablespoon 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 tablespoon 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.
Notes
*For all paleo version, substitute the gluten free flour for ½ cup cassava and ¼ cup arrowroot or tapioca starch