Grain Free Almond Raspberry Muffins
I am just going to ignore the fact that I haven’t updated this poor blog in over a month, as I would just bore you to tears with excuses and reasons why I haven’t been around. ‘Tis the season to be outside, working on gardens, doing homesteading chores… I mean how can you say no to this face?
(for more of my homesteading activities see my blog Got Goats?)
(and catching up with the rest of the world by reading The Hunger Games and watching the first season of Game of Thrones).
I’ll leave it at that.
I can’t even take credit for this recipe I am going to share with you, even though I did modify it a bit. But they were too good not to share with you. The recipe comes from one of my very favorite baking cookbooks – The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free – this book is terrific. In fact, this one cookbook has really changed my life since going gluten-free 3 years ago. I love it because I can make and eat every single recipe in it without tweaking. If that weren’t enough, all of the recipes I have made from it, which are constantly increasing in numbers, are perfect – they always work, always taste divine and even fool those who don’t have to worry about gluten or grains. Did I mention that the recipes are also very simple to make? I mean what more could you possibly want? What can I say, I am an enormous fan.
These muffins are light and flavorful. They are perfect for breakfast, as an afternoon snack with tea or a nice way to end dinner. Once you finish your first batch, I bet you’ll be whipping up another soon after! They go fast!
Grain Free Almond Raspberry Muffins (adapted from The Spunky Coconut’s Aspen Almond Muffins)
INGREDIENTS:
¼ cup of applesauce
1/3 cup honey
3 eggs at room temperature
½ cup coconut oil, liquefied
2 cups almond meal
½ cup buckwheat flour
1/4 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 cup fresh raspberries
METHOD:
Preheat oven to 350 F. Mix first 4 ingredients in a bowl. Then add to it the rest (except the berries), then mix with a hand mixer or food processor until incorporated. Then fold in the berries (The Spunky Coconut recommends strawberries). Spoon into muffin wrappers or a silicone muffin tray and bake for 25 minutes.
Rosa - May 15, 2012 at 6:29 pm
This cutie is just IRRESISTIBLE! What pretty eyes… ;-P
Your muffins look great too. Very tempting!
Have fun outdoors! Here, the weather is rotten (cold, grey, rainy and windy)…
Cheers,
Rosa
cat @ neohomesteading.com - May 15, 2012 at 7:57 pm
Awwww too cute! My step mom used to make raspberry muffins all the time when I was a kid. I always thought she was the only person who made them… then I got old and my bubble was popped! They are still pretty fabulous though. These look great.
Rebecca Watson - May 15, 2012 at 7:58 pm
Oh goodness your little one is so adorable!! Lucky girl! I’m stoked on the recipe but can’t do coconut oil. Do you think something like safflower would suffice?
The Leftover Queen - May 15, 2012 at 8:34 pm
I suppose you could use any oil…but if it were me, I might try more applesauce and a little yogurt instead.
Abigail (aka Mamatouille) - May 15, 2012 at 10:07 pm
Oh, man! Gotta try these! We’re wheat-free and my kids would love these muffins–they like tart berries like raspberries. Me, too.
Abigail (aka Mamatouille) - May 15, 2012 at 11:30 pm
My friend has a huge rhubarb bush and told me to come and take some—just thought of making these muffins with rhubarb instead of berries. It’s in season right now here in Seattle and I LOVE that stuff. I’m a Florida girl so didn’t get much rhubarb growing up.
Happy Cook / Finla - May 16, 2012 at 3:38 am
Muffins look healthy and yumm.
Arlene (Mom) - May 16, 2012 at 9:10 am
Oh man, I love muffins. This one sounds scrumptious. One could change up the berries I guess too.
Simone - May 16, 2012 at 4:57 pm
O you definitely gotta love that little face. Well and those muffins too really… Doesn’t time fly sometimes? I just have that issue all the time!
angela@spinachtiger - May 16, 2012 at 11:43 pm
I like these as breakfast and the grain free. How about a little goat cheese shmeered on.
Elle - May 17, 2012 at 12:34 pm
You had me at almond and raspberry! And that adorable happy goat face. Isn’t it fabulous when you find a cookbook that is that perfect?
kat - May 17, 2012 at 1:44 pm
Welcome back, the muffins look great. I have Game of Thrones to watch yet but I just finished the books & oh man what a great series
ValleyWriter - May 18, 2012 at 6:11 pm
Ooh – these look delicious! I have a couple of book club friends who are gluten free. I’ve been trying new recipes to make sure they have something yummy to eat at our meetups, too. These might be my next book club experiment!
Jacqueline - May 19, 2012 at 4:14 pm
Oh my goodness, look at those. I love anything with raspberries. These look especially good.
ps life does get in the way sometimes.
5 Star Foodie - May 19, 2012 at 8:04 pm
These sound terrific with almond meal and buckwheat flour, yummy!
Peter G | Souvlaki For The Soul - May 21, 2012 at 1:54 am
Glad to hav you back Jenn! Love the muffins..and I can whip these up for the gf friend too.