Gluten Free, Grain-Free Vanilla Raspberry Muffins

Posted At : November 7, 2011 12:34 PM

Gluten Free Grain Free Vanilla Raspberry Muffins

photo by recipe author

Servings: 24 muffins
Preparation Time: 10 prep, 16 bake

12 eggs
3/4 cup butter, ghee, or coconut oil, melted
3/4 cup honey
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1 cup coconut flour, sifted
1/2 teaspoon baking soda (may be omitted)
fresh or frozen raspberries

Preheat oven to 325 degrees F.

In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.

Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.

Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

Bake 325 degrees F for 16-18 minutes. Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.

NOTE: Using raspberries, vanilla extract, and almond extract, you'll have a hard time convincing your kids that these nutritious coconut-flour muffins aren't cupcakes! These muffins freeze well.

Recipe submitted by Bethany, Dayton, OH

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Oh my gosh! These look so good! At first glance, they look like they are made with almond flour. I think I will try it with coconut flour and then another time with almond flour, and let you know how it turns out. If I used almond flour, I guess I could lessen the eggs?

# Posted By Angie | 11/8/11 11:36 AM

These are great! I cut the recipe in half for a first run...it made 10 muffins and they took a lot longer to bake than listed--probably close to double the time. I did use a stoneware muffin pan, which may have contributed to the extra time needed. I will be making these again. A great on-the-go snack with high fiber and protein! mmm!

# Posted By Krista | 11/14/11 10:47 PM

is it really one dozen eggs?

# Posted By susan | 11/28/11 12:15 PM

Susan: yes.

# Posted By Sarah:) | 11/29/11 12:20 AM

These are delicious. Making them again today!

# Posted By Deidre | 12/2/11 7:38 AM

can i substitute some eggs with mashed bananas?or gelatin?

# Posted By demi | 1/11/12 4:28 AM

Demi,if you are worried about the eggs, I saw where you can substitute eggs with the following: EGG SUBSTITUTE = 1 T. chia seed meal + 3 T. water. Mix thoroughly & let sit to gel.

I've not tried it, but I do know how ground up chia has a gelatin like texture -- and the health benefits are great! I wouldn't substitute all the eggs from this recipe (eggs are healthy, too), but you might want to experiment with half eggs / half chia seed substitute if you are concerned abou the volume of eggs used.

# Posted By Jackie | 1/29/12 2:46 PM

Are these big muffins or mini-muffins? At first they looked small, but with 12 eggs I assume they are larger? This looks delicious and I can't wait to make these for my GF/paleo family! :)

# Posted By Heather | 2/5/12 9:48 AM

We made these last night for this morning's breakfast. We didn't have enough almond extract so we used lemon extract, but used about 1 1/2 tsp. Also, didn't have as many raspberries as I thought so we used blueberries, blackberries, and strawberries. They turned out delicious. Only got 18, but they are a keeper!

# Posted By Joy | 3/20/12 6:52 AM

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