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

3 vegan raspberry almond flour muffins on a white plate with raspberries

4.95 from 18 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Grain-Free Vegan Muffins

Cuisine: American

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

Servings: muffins

Author: Camilla

Ingredients

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 116 g 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

Instructions

Preheat oven to 375F (190C). Line 8 cups of a standard size muffin tin with paper or foil liners.
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).
Add the almond flour, gluten-free flour, baking powder and baking soda to bowl, stirring until blended; gently stir in the raspberries (being careful not to break them much).
Divide the batter evenly between the prepared muffin cups (use all of the prepared cups, they will not be completely full).
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.
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.

Nutrition