Fructose Free Gluten Free Raspberry Almond Muffins
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Learn more →Ingredients
12 servings
For the muffins
- 1 ½ cups gluten free flour blend
- ½ cup almond flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ⅓ cup neutral oil (such as canola or avocado oil)
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 2 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
For the topping
- ¼ cup sliced almonds
- 1 tbsp granulated sugar
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
In a large bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, and salt until evenly combined.
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