Gluten-Free Muffins With Raspberries – a delicious recipe with Quinoa Flour, Baking Powder, Eggs, Honey, Coconut Milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 356u00b0F (180u00b0C).
2
Mix quinoa flour and baking powder.
3
Put egg whites in a mixing bowl. Beat it until soft peaks form. Keep beating whilst mixing in yolks (and agave syrup or honey if using).
4
Fold dry ingredients in carefully with the egg mixture, alternating with coconut milk. Add vanilla and mix until incorporated well.
5
Pour mixture into muffin baking tray. You can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.
6
Sprinkle raspberries on top of each muffins-the more raspberries you use, the better it tastes-and looks!
7
Pop raspberry muffins in preheated oven and bake for 20 minutes. Serve for dessert or as a teatime snack.
8
Note: You can make your own quinoa flour by simply processing quinoa until fine.
216
kcal
Calories
6
g
Fat
28
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Quinoa Flour (See Note), 1 teaspoon Baking Powder, 2 Eggs, Separated, 1 Tablespoon Agave Or Honey To Taste, and more.
Yes, Gluten-Free Muffins With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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