Raspberry Chia Muffins
Today we're making a gluten free, dairy free, Raspberry muffin with chia seeds and no refined sugars. Moist and delicious!
Print
Pin
Servings: 12
Calories: 220kcal
Equipment
- Oven
- 1 muffin tin
- 12 muffin liners
- 1 Medium bowl
- 1 wooden spoon
- 1 cookie scoop
Ingredients
- 2.25 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp vanilla
- 3 eggs
- 1/4 cup coconut oil melted see substitutions below
- 1/4 cup almond milk see substitutions below
- 1/4 cup monk fruit sweetener see substitutions below
- 3 tbsp chia seeds see substitutions below
- 1 cup frozen raspberries *see note
Instructions
- Preheat oven to 350 F. Line muffin tray with liners.
- In a medium bowl, add flours, baking powder, baking soda.
- Create a well in the middle. Add eggs, vanilla, oil, milk, sweetener. Stir using a wooden spoon.
- Add chia seeds and raspberries. Carefully mix in.
- Use a cookie scoop to transfer batter to muffin tray. Fill each tin to 3/4 full.
- Bake for 20-25 minutes. Tops should be light golden brown. To test doneness, insert a toothpick into the centre of the muffin. If it comes out clean, muffins are done.
Notes
Notes:
Frozen berries works best. Fresh raspberries come apart more easily when mixing in.
Substitutions:
Use monk fruit sweetener, maple syrup or honey as the sweetener.
Use oat flour as a substitute for almond flour for nut free alternative.
Substitute arrowroot powder for tapioca flour.
Substitute avocado, olive oil or MCT oil for coconut oil.
Substitute coconut milk or any nut milk for almond milk.
Substitute poppyseeds for chia seeds.
Substitute fresh or frozen blueberries for raspberries.
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 10.2g | Protein: 6.7g | Fat: 17.4g | Saturated Fat: 5g | Sodium: 115.5mg | Potassium: 62.5mg | Fiber: 3.8g | Sugar: 1.6g