As Healthy As Can Be!

Sugar Dairy and Gluten Free Muffin Recipe with Raspberry.

Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes, ready in half an hour.

Gluten-free-muffin-strawberry-4-SunCakeMom

So what to do when you invite someone to your home for tea without checking if you have enough diet friendly biscuits stashed up for people following diets? Yes, you have to bake some. Yes, you could buy some as well but those would ruin your reputation for life. Those who bake doesn’t just offer someone store bought goodies. Not even to our arch enemies. Especially not for them because that would put us way below their level.

So we have to bake one quickly. Luckily these sugar free muffins are as easy to prepare as the ones based of gluten and sugar. Sure it needs some quirky ingredients but nowadays you have those in your cupboard anyway.

 

Ingredients:

  • 2 Eggs (separated)
  • 1 cup / 100g Quinoa (ground)
  • 1 teaspoon Baking powder
  • 1 tablespoon Agave or sweetener of choice
  • 5 tablespoon Coconut milk
  • 1 teaspoon Vanilla extract
  • Handful of raspberries

How to make:

  1. Crack the eggs, separating whites from yolks.
  2. Measure quinoa seeds. Grind until you get flour like texture of it.
  3. Mix baking powder with quinoa flour.
  4. Put egg whites into a mixing bowl. Beat it until soft peaks form.
  5. Keep beating whilst you mix yolks (optionally agave or honey) with the egg whites.
  6. Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too and  mix until it’s incorporated well.
  7. 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.Gluten-free-muffin-strawberry-process-3-SunCakeMom
  8. Throw raspberries on top of each muffins. More raspberries you use better it tastes. Raspberries give muffins a great taste and it’s nice decoration too.Gluten-free-muffin-strawberry-process
  9.  Pop your almost ready low carb muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C
  10. Serve them for dessert or as a teatime snack.

Optionally you can have it with some ice cream that you can easily prepare following this sugar free recipe: Chocolate coconut ice-cream, Raspberry ice-cream, Mango ice-cream

You fancy a bit of chocolate in your muffins? Check out our almond based Sugar, Dairy and Gluten Free Chocolate Muffin. It’s real treat!

 

5 from 3 votes
Gluten-free-muffin-strawberry-4-SunCakeMom
Sugar Dairy and Gluten Free Muffin Recipe with Raspberry.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Super easy low carb dessert recipe. Prepared in 10 minutes, ready in half an hour.

Course: Dessert
Cuisine: Low carb recipe
Servings: 10
Author: Edi Baker - SunCakeMom
Ingredients
  • 2 Eggs separated
  • 1 cup / 100g Quinoa ground
  • 1 teaspoon Baking powder
  • 1 tablespoon Agave or sweetener of choice
  • 5 tablespoon Coconut milk
  • 1 teaspoon Vanilla extract
  • Handful of raspberries
Instructions
  1. Crack the eggs, separating whites from yolks.
  2. Measure quinoa seeds. Grind until you get flour like texture of it.
  3. Mix baking powder with quinoa flour.
  4. Put egg whites into a mixing bowl. Beat it until soft peaks form.
  5. Keep beating whilst you mix yolks (optionally agave syrup or honey) with the egg whites.
  6. Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too and mix until it’s incorporated well.

  7. 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.

  8. Throw raspberries on top of each muffins. More raspberries you use better it tastes. Raspberries give muffins a great taste and it’s nice decoration too.
  9. Pop raspberry muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C

  10. Serve them for dessert or as a teatime snack.
Recipe Notes

Optionally you can have it with some ice cream as the rest of our family had it excluding my sister-in-low (still no added sugar and gluten free but not dairy free). I used a chocolate ice cream that we all love. But certainly you could try any other ice cream of your choice.

Stock up your shelf before heating up the oven!

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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