Raspberry Almond Flour Muffins {vegan, oil-free, gluten-free}

Celebrate fresh berry season with a batch of raspberry almond flour muffins. They are vegan, oil-free, gluten-free, and simple to make in no time.

One of the Best Baking Flavor Combinations

Raspberry + almond. It is a combination I never grow tired of eating. I may even love it more than coffee + chocolate, and that is saying a lot. In fact, upon typing that, I left to nab a square of chocolate to accompany my cup of coffee. It’s all about small pleasures these days :).

I scored several containers of fresh raspberries this week (small victory, to accompany my small pleasures), which prompted me to get working. Eating them (first things first). Second, baking with them. Specifically, baking my much loved combination in the form of healthy, wholesome muffins.

Mornings at our house are made happy with muffins like these.

Raspberry Almond Flour Muffin Ingredients

These humble muffins have two central ingredients:

1. Fresh raspberries
2. Almond flour (blanched)

The remaining ingredients are few:

• Water
• Maple syrup (I have alternative options)
• Baking powder
• Salt
• Almond extract
• Banana
• Gluten-free flour blend
• Psyllium husk powder

The first few ingredients require little to no explanation. If you do not like (or have) almond extract, 1/2 teaspoon of vanilla extract can be used in its place. But do consider using it; a tiny amount added to the batter makes these muffins sing and reminds me of French and Swedish pastries. 

I’ll justify my use of the gluten-free flour blend and psyllium husk in the next section.

How to Make Almond Flour Muffins without Eggs

Almond flour can work beautifully in egg-free cookies (for example, my 3-ingredient Almond Flour Cookies). Egg-free almond flour breads and muffins are far more tricky; without the protein from eggs and gluten, results very often fall flat.

My solution for these muffins is twofold: the addition of all-purpose gluten-free flour blend (one that is a 1:1 replacement for regular flour) and psyllium husk. 

The gluten-free flour blend contributes much needed structure to the almond flour. Psyllium husk, which can be used as an egg replacement in some vegan recipes, helps hold the muffin structure intact: it becomes gel-like when combined with liquid, prevents post-bake muffin deflation. 

Psyllium does not work to replace eggs in all recipes (not by a long shot), but it can work small miracles in some (such as these muffins). It should be used sparingly (a caution that comes from countless rubbery experiments), unless you need to exercise your jaw.

Mix and Bake the Muffins

Great news: you can make these muffins in a snap! 

Begin by stirring together the water, banana, maple syrup, almond extract, salt and psyllium husk until smooth. Let sit for 5 minutes (this gives the psyllium time to activate and thicken the batter).

Add the almond flour, baking powder and baking soda to the bowl, stirring to combine, and then gently stir in the raspberries. It is ok if some of the raspberries break, but try to keep them mostly whole.

Oh, I almost forget to mention: taste the batter for sweetness after adding the almond flour & baking powder. I like subtle sweetness, but if you prefer more, add it (in the batter, or by sprinkling a bit of raw sugar on top of the muffins before baking).

Divide the batter between 12 cups of a standard size muffin tin that have been lined with paper or foil liners. The batter will not fill the cups to the top, which is what you want. Fewer muffins, with more batter in the cup, will not rise well. Less (in the muffin cups) is more.

Bake the muffins in a preheated 375F oven for 16 to 20 minutes until risen, golden brown and a toothpick inserted near the center comes out with only moist crumbs attached. I know, it is a longer bake than most muffins, but it is needed to dry the interior of the muffins.

Let the muffins cool for a few minutes in the muffin tin before removing from the tin to cool completely.

Note that these muffins will stick (like the dickens!) to the paper or foil wrapper while still warm, so let them cool completely before attempting removal.  If you cannot wait, consider spritzing the inside of the muffin cups with nonstick cooking spray before filling with batter and baking.

These muffins are tender, slightly chewy, fragrant, and gently sweet. The natural oils in the almond flour make them taste like they are loaed with butter, too.

If you cannot get enough raspberry goodness in a single bite, consider splitting the muffins and adding a smear of raspberry preserves. Heck yes.

Happy baking!

More Vegan, Gluten-Free Muffins to Love:

NYC-Style Crumb Cakes {grain-free}

3-Ingredient Vegan Oat Muffins

4-Ingredient Banana, Flax & Almond Flour Mini Muffins

Chickpea Flour Pumpkin Muffins {grain-free}

Chickpea Flour Muffins {vegan, grainfree, oil-free}

Vegan Blueberry Oat Muffins {oil-free}

Raspberry Almond Flour Muffins {vegan, oil-free, gluten-free}

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★★★★★

5 from 2 reviews

• Author: Camilla
• Prep Time: 5
• Cook Time: 20
• Total Time: 27 minutes
• Yield: 12 muffins 1x

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Description

Celebrate fresh berry season with a batch of raspberry almond flour muffins. They are vegan, oil-free, gluten-free, and simple to make in no time.

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Ingredients

Scale 1x2x3x

• 3/4 cup (175 mL) water
• 3/4 cup (175 mL) mashed very ripe banana
• 1/4 cup (60 mL) maple syrup (see notes for options)
• 1 tablespoon whole psyllium husks (see notes for options)
• 1/4 teaspoon almond extract
• 1/4 teaspoon fine sea salt
• 1 and 1/4 cups (140 grams) blanched almond flour
• 3/4 cup gluten-free all-purpose flour (1:1 replacement)
• 1 and 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup (250 mL) fresh raspberries

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Instructions

1. Preheat oven to 375F (190C). Line 8 cups of a standard size muffin tin with paper or foil liners.
2. In a large bowl, stir together the water, mashed banana, maple syrup, psyllium husk, almond extract and salt until smooth. Let stand 5 minutes (for psyllium to thicken).
3. Add the almond flour, baking powder and baking soda to bowl, stirring until blended; gently stir in the raspberries (being careful not to break them much).
4. Divide the batter evenly between the prepared muffin cups (use all of the prepared cups, they will not be completely full).
5. Bake in the preheated oven for 16 to 20 minutes until golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached.
6. Cool muffins in tin for a few minutes before removing and cooling completely on a wire rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 3 months.

Maple syrup options: The maple syrup can be replaced with 1/4 cup coconut sugar, granulated sugar or brown sugar plus 1 tablespoon water.

Tip: An equal amount of blueberries or blackberries can be used in place of the raspberries (or diced apricots, cherries or apples). You could also use 1/3 cup chocolate chips or chunks (heaven) or about 1/2 cup chopped dried fruit of your choice.

Whole Psyllium Husk Subs: Feel free to use 2 teaspoons of psyllium husk powder, or 1 and 1/2 tablespoons ground chia seeds or flaxseed meal, in place of whole psyllium husks.

 

Note: I have not tested this recipe with almond meal, only blanched almond flour.

• Category: Muffins
• Method: Baking

Nutrition

• Serving Size: 1 muffin
• Calories: 143
• Sugar: 8 g
• Sodium: 164.7 mg
• Fat: 7.6 g
• Saturated Fat: 0.5 g
• Carbohydrates: 17.2 g
• Fiber: 3.7 g
• Protein: 4.1 g
• Cholesterol: 0 mg

Keywords: raspberry, raspberries, oil-free, banana, gluten-free muffin, almond flour muffins, vegan, high fiber, almond flour, portable breakfast, muffin tin, egg-free, dairy-free