Gluten Free Raspberry Muffins

gluten free raspberry muffins

DH and I have altered our diet yet again.  I’m really the one with the health issues, but he’s such a good husband that he decides to follow whatever diet I am following in order to support me.  He’s a good guy:)

I have been reading recently about the GAPS diet, Specific Carbohydrate diet, and also the Paleo diet.  The GAPS diet is based on the Specific Carbohydrate diet.  Both claim to be able to actually heal food allergies and gut issues.  I’m all for that.  These diets both are very close to the Paleo diet except that they allow certain dairy products, which we are choosing to leave out of our diet for the time being.

I’ve also been learning how to make baked goods (and other things) using just almond flour and no grains.  I find that these baked goods come out a lot better tasting and have better texture than the ones using rice and other flours.  Honeyville Farms blanched almond flour works much better than the Bob’s Red Mill, as it is ground much finer.  You can also buy it online and save a bunch of money!

Here’s the recipe for the muffins:

3 cups almond flour
1 tsp baking soda
1/2 tsp salt

3 eggs, beaten, room temperature
1/3 cup melted coconut oil
1/3 cup honey

2 cups frozen raspberries

Mix the dry ingredients together well.  In another bowl mix the eggs, oil, and honey.  Depending on how cold the room and the eggs are, the oil will quickly start to solidify again.  Just mix quickly and do the best you can.

Add the egg mixture to the dry ingredients and mix well.  Next stir in the raspberries.  You’ll have a pretty thick mixture.  Use an ice cream scoop, and add one scoop to each paper-lined muffin cup (you can use liners or parchment paper).  Place in a preheated 350 degree oven and bake 20-30 minutes, until a wooden pick comes out mostly clean.


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