Gluten-Free Raspberry Muffins

I’ve made it my mission over the years to create easy muffin recipes that include wholesome, real food ingredients, minimal sugar and oil, and still taste absolutely delicious.

These Gluten-free Raspberry Muffins check all of the boxes. They’re tender and fluffy, mildly sweet with the flavors of maple syrup and vanilla, and they’re studded with juicy raspberries.

This recipe was adapted from my blueberry oatmeal muffins, which have a light, tender texture that I adore. They’re still surprisingly satisfying thanks to whole grain oats and almond flour.

The sweet-tart raspberries truly make these muffins special, and I can’t seem to bake them enough!

Why you’ll love this recipe

• These raspberry muffins are tender, fluffy, mildly sweet, and packed with simple ingredients.
• They’re dairy-free and gluten-free, and are made with no refined sugar or oils.
• They come together in about 10 minutes in just one bowl.
• They’re a great meal prep breakfast option and they’re freezer friendly.

Recipe ingredients

This raspberry muffin recipe includes the following ingredients, and a few can be customized based on what you already have on hand.

• Raspberries. Use fresh or frozen raspberries. If using frozen, there’s no need to thaw them first.
• Almond flour. For best results, use finely ground almond flour.
• Oat flour. You can use store bought, or find out how to make oat flour with oats that you already have in your pantry.
• Eggs. The eggs are essential for binding the ingredients together. This recipe has not been tested with an egg replacement.
• Oil. The oil provides moisture and a tender a crumb. I prefer to use unrefined oils such as olive oil, avocado oil, or coconut oil, but you can use whatever you have on hand.
• Maple syrup. Pure maple syrup adds great flavor and moisture to the muffins. It can be substituted with honey, coconut sugar, or your favorite sweetener. Texture may vary slightly depending on what type of sweetener you use.
• Milk. I prefer to use unsweetened almond milk in this recipe, but you can use whatever type of dairy or non-dairy milk that you have on hand.
• Leavening. Baking powder and baking soda are essential for leavening the muffins.
• Vanilla extract. The vanilla adds depth of flavor. You can substitute it with almond or lemon extract, or omit it altogether.

See the recipe card below for the full list of ingredients and quantities.

How to make gluten-free raspberry muffins

This gluten- and dairy-free raspberry muffin recipe is extremely easy to make. The batter comes together in about 10 minutes in one large mixing bowl.

Pro tip: Do not substitute the almond flour with almond meal as it contains the skin of the almonds and will lend a grainy texture.

See the recipe card below for full instructions.

1. Combine the wet ingredients. Whisk together the eggs, oil, maple syrup, milk, and vanilla extract in a large mixing bowl.
2. Whisk in the dry ingredients. Add the almond flour, oat flour, baking powder, baking soda, and salt. Then, fold in the raspberries.
3. Divide the batter. This recipe will make (12) standard-sized muffins.
4. Bake the muffins. The muffins are done once the tops are golden brown and set.

Recipe FAQs

Recipe variations

There are a number of different ways to change up these raspberry muffins as outlined below.

• Lemon: Add a tablespoon of lemon zest to the batter and top the muffins with a lemon glaze like the one for my lemon glazed baked donuts. Or, swap the vanilla extract with lemon extract.
• Chocolate: Add 1/2 cup white chocolate or dark chocolate chips.
• Coconut: Add up to 1/2 cup shredded coconut to the batter for both flavor and texture.
• Spiced: Add a teaspoon of ground cinnamon, cardamom, or chai spice mix for warm spice flavor.
• Berries: Sub the raspberries with your favorite berries or chopped fruit, including blueberries, strawberries, blackberries, apple, or pear.

Recipe notes

• Pro tip: You can swap the almond flour with another nut flour, like hazelnut flour. And the oat flour can be replaced with teff or sorghum flour.
• Top the muffins with rolled oats, nuts, or seeds for added texture.
• Store in an air tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. (If chilled, I suggest microwaving them for 10 seconds before enjoying.)

More gluten-free muffin recipes you’ll love

• Almond flour banana blueberry muffins
• Peanut butter banana muffins
• Banana oatmeal muffins
• Gluten-free carrot oat muffins
• Blueberry oat muffins
• Gluten-free chocolate zucchini muffins
• Gluten-free morning glory muffins