Raspberry Multigrain Muffins Recipe

Name: Raspberry Multigrain Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (110g) sweet rice flour; 1/4 cup (30g) amaranth flour; 1/4 cup (30g) teff flour; 1/4 cup (30g) almond meal; 1/3 cup (40g) tapioca starch; 1 1/2 teaspoons baking soda; 1/2 teaspoon sea salt; 1/4 cup (30g) gluten-free rolled oats; 1/2 cup (100g) brown sugar; 1 teaspoon whole chia seeds; 1/2 cup canola oil; 2 eggs; 1/2 cup unsweetened soymilk, almond milk, or coconut milk; 1 teaspoon apple cider vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 3/4 cup fresh washed raspberries

Servings: persons

3/4 cup (110g) sweet rice flour
1/4 cup (30g) amaranth flour
1/4 cup (30g) teff flour
1/4 cup (30g) almond meal
1/3 cup (40g) tapioca starch
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1/4 cup (30g) gluten-free rolled oats
1/2 cup (100g) brown sugar
1 teaspoon whole chia seeds
1/2 cup canola oil
2 eggs
1/2 cup unsweetened soymilk, almond milk, or coconut milk
1 teaspoon apple cider vinegar
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
3/4 cup fresh washed raspberries

1
Preheat oven to 375F. Grease your muffin tin with coconut oil or shortening. Bring out your eggs so they're room temperature when you use them.
2
Measure dry ingredients into a large bowl (use grams if possible!). Break up baking soda and brown sugar lumps, mixing flours well. In a separate bowl or glass measuring cup, measure out liquids and lemon zest. Beat in eggs very thoroughly.
3
Mix wet ingredients into dry. Gently fold in fresh raspberries. Fill muffin cups nearly to the top, dust each with a few whole oats, and put them into the oven immediately. They're rise higher the faster you're able to do this.
4
Bake about 20-25 minutes or until toothpick inserted into center of a muffin comes out clean. Let cool at least 10 minutes before moving them from the tin. Store in a sealed container for 3 days at room temperature or up to 1 week in the refrigerator.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup (110g) sweet rice flour, 1/4 cup (30g) amaranth flour, 1/4 cup (30g) teff flour, 1/4 cup (30g) almond meal, and more.

Yes, Raspberry Multigrain Muffins 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.

That's it — enjoy your meal!

Raspberry Multigrain Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions