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Author: Nicole Modic of @KALEJUNKIE

SERVES 12 muffins
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  • 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
  • 1/4 tsp nutmeg
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/3 cup melted coconut oil (or avocado oil)
  • 1 cup applesauce
  • 2 tbsp maple syrup
  • 1/3 cup non dairy milk (I used almond)
  • 3/4 cup fresh raspberries


  • 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!