Low Iodine Gluten Free Raspberry Almond Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.5(5)
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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
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
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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