Go Back
+ servings
When this super quick, mouthwatering gluten-free raspberry muffin recipe hits your oven, you'll be wondering where everybody appeard from!

Rate this Recipe! 👇 Just click on the stars below!

5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Snack
Servings 1 Tray

Ingredients  

  • 1 1/2 cups PomPom Cauliflower Flour
  • 2 tsp baking powder
  • 1 pinch cinnamon
  • 1 pinch salt
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup apple sauce
  • 1/3 cup almond milk
  • 1 tsp vanilla
  • 1 cup frozen raspberries

Method 

  • Preheat the oven to 200°C
  • Lightly grease two large 6-hole muffin tins and line with paper cases
  • Pour all ingredients into a large mixing bowl
  • Use a whisk gently to mix together until there are no lumps
  • Spoon the mix into the prepared muffin tins
  • Place into the oven and bake for 20 minutes
  • Remove from the oven and allow to cool in the tins for 10 minutes before turning them out onto a cooling rack

Notes

Do not defrost the raspberries as they will break up too much.
Categories Baking, Kids, Sweet, Under 30mins