RASPBERRY CORNBREAD MUFFINS
Servings 12 muffins
Calories 184kcal
Ingredients
- 1 cup gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free Flour)
- 1 cup gluten free cornmeal (I used Bob’s Red Mill Ground Cornmeal)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup coconut sugar
- 2 eggs
- ⅓ cup melted coconut oil (or avocado oil)
- 1 cup applesauce
- 2 tbsp maple syrup
- ⅓ cup non dairy milk (I used almond)
- ¾ cup fresh raspberries
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners or grease well.
- In a medium bowl, stir together the flour, cornmeal, salt, baking powder, cinnamon, nutmeg, and coconut sugar, ensuring no clumps.
- In another medium bowl, whisk together the eggs, applesauce, melted coconut oil, non-dairy milk, and maple syrup.
- Pour wet contents into bowl with dry ingredients.
- Mix to combine, being careful not to overmix.
- Fold in about 1/2 of the raspberries.
- Using a spoon, scoop the batter into each muffin tin, filling each 2/3 of the way full.
- Add remaining raspberries to the top.
- Bake 30-32 minutes, or until a toothpick comes out clean. Mine are always perfect right at the 30 minute mark.
- Remove from oven. Let cool before enjoying…if you can !Enjoy!XO
Nutrition
Calories: 184kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 93mg | Fiber: 3g | Sugar: 9g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg
