High Fructose Corn Syrup Free Gluten Free Raspberry Almond Muffins
Total time42 min
Prep time15 min
Cook time22 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 oil or avocado oil)
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen raspberries
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!