Raspberry Muffins {Gluten Free}

Hi there, guys! Today I’m sharing a gluten free raspberry muffin recipe that I have been making on repeat the past 6 months. And yes, I’m finally getting around to posting them 🙂 These are my boys favorite and we whip them together weekly.

They are packed with nourishing ingredients like: gf oatmeal, chia seeds, hemp seeds and flaxseed. These muffins are great for a quick breakfast on the go or a snack. I pack them in the kiddos lunches numerous times a week.

Below is the list of ingredients and steps to make. Linking my silicone muffin tray here. Enjoy!

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Ingredients

{makes 12 muffins}

1 1/4 cup almond flour

1 1/4 cup gluten free oatmeal

2 Tablespoons chia seeds

2 Tablespoons ground flaxseed

2 Tablespoons hemp seeds

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon sea salt

2 eggs

1/4 cup maple syrup

2 Tablespoon melted ghee OR sub coconut oil

1 teaspoon vanilla

1 cup frozen raspberries

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Steps

1. Preheat oven to 350 degrees

2. In a medium size bowl mix together dry ingredients: almond flour, gf oatmeal, chia seeds, flaxseed, hemp seeds, cinnamon, baking soda and sea salt.

3. In another bowl whisk together wet ingredients: eggs, maple syrup, melted ghee and vanilla.

4. Add wet mixture into the dry ingredient bow. Mix until combined.

5. Fold in frozen raspberries.

6. Add muffin mixture to tray – about 2/3 of the way up. The muffins will rise.

7. Place in the oven for about 20 minutes or toothpick comes up clean. Muffins should be golden brown (see pictures). Enjoy!

* Store in fridge for a week or freeze in an airtight container.

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