Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes from scratch, ready to be served in half an hour.
Measure quinoa seeds. Grind until there is a flour like texture of it.
Keep beating whilst we mix yolks (optionally agave syrup or honey) with the egg whites.
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.
Pour mixture into muffin baking tray. We can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.
Throw raspberries on top of each muffins. More raspberries we use better it tastes. Raspberries give muffins a great taste and it’s nice decoration too.
Pop raspberry muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C