Advertisement
  • Newsletter
  • Subscribe

Gluten-Free Raspberry And Almond Muffins

16

  • Prep Time20 min
  • Total Time40 min
  • Makes12
Three vegan banana chocolate chunk muffins in yellow wrapper on a pink background

(Recipes by Donna Borooah, and Irene Ngo. Produced by Stephanie Han Kim. Photography by Erik Putz. Foodstyling by Ryan Barclay. Prop styling by Madeleine Johari.)

Fresh raspberries and thick yogurt keep these gluten-free muffins extra moist.

Ingredients

  • 1 1/2 cups gluten-free flour, such such as Bob’s Red Mill 1 to 1 (222 g)

  • 1/2 cup almond flour, (60 g)

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/4 tsp cinnamon

  • 2 large eggs

  • 3/4 cup granulated sugar, (144 g)

  • 1 175 g tub plain Balkan yogurt

  • 1/3 cup canola oil

  • 1 170 g pkg raspberries, divided

  • 1/4 cup natural sliced almonds

Instructions

  • Position rack in centre of oven and preheat to 400F. Line a 12-cup muffin pan with paper liners.

  • Whisk gluten-free flour with almond flour, baking powder, baking soda, salt and cinnamon in a medium bowl.

  • Whisk eggs with sugar, yogurt and oil in a large bowl. Gradually whisk flour mixture into egg mixture until smooth. Set aside 12 raspberries for garnish. Stir remaining raspberries into batter. Divide batter among liners, then top with sliced almonds and reserved raspberries.

  • Bake until a skewer inserted into the centre of a muffin comes out clean, 17 to 20 min. Transfer muffins to a rack and let cool. Muffins will keep in an airtight container at room temperature for up to 1 day.

Kitchen tip

Look for a gluten-free flour blend that contains xanthan gum—this will give your muffins the best texture.

Get more of our best muffin recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.