Gluten Free, Grain-Free Vanilla Raspberry Muffins

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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Published on November 7, 2011

(1 votes, average: 4.00 out of 5)

9 Comments

Joy March 20, 2012 at 6:52 am - Reply

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!

Heather February 5, 2012 at 9:48 am - Reply

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! :)

Jackie January 29, 2012 at 2:46 pm - Reply

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.

demi January 11, 2012 at 4:28 am - Reply

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

Deidre December 2, 2011 at 7:38 am - Reply

These are delicious.  Making them again today!

Sarah:) November 29, 2011 at 12:20 am - Reply
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Susan: yes.
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susan November 28, 2011 at 12:15 pm - Reply
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is it really one dozen eggs?
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Krista November 14, 2011 at 10:47 pm - Reply

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!

Angie November 8, 2011 at 11:36 am - Reply

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?

Gluten Free, Grain-Free Vanilla Raspberry Muffins