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–+ servings

Gluten-free Raspberry Muffins

5 from 2 votes
Serves: 9 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups spelt flour
  • 2 eggs
  • 1 cup applesauce
  • 1/3 cup coconut sugar
  • 1/4 cup oil, like avocado, canola, or melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 oz raspberries

Top with

  • 1 tbsp brown or coconut sugar
  • 1 -2 tbsp rolled oats

Directions

  1. Preheat the oven to 350 F
  2. In a large bowl add in the eggs, sugar, applesauce, oil, vanilla and orange zest. Whisk together until smooth.
  3. Add in the spelt flour, baking soda, and salt and stir together.
  4. Fold in half of the raspberries and gently mix them into the batter.
  5. Line a muffin tin with 9 paper liners and fill each one with about 1/4 cup of batter
  6. Top each muffin with 1-2 extra raspberries, a sprinkle of brown or coconut sugar and some rolled oats
  7. Bake them for 25-28 minutes, until the tops are firm to touch. My oven took 25 minutes.
  8. Keep stored in the fridge for up to 1 week. You can warm them in the microwave or mini oven when ready to serve, or let them reach room temp.