I know most people spend their mornings rushed with a quick pastry and coffee-to-go. As much as that seems easy and convenient, gluten-free pastries are not widely available everywhere…so I am usually stuck making my own.

Luckily, these homemade muffins are incredibly addicting. They will keep you full longer than the average muffin (thanks to nutritious almond flour), and the cornmeal adds a delicious nutty bite. You will not be sorry you made the extra effort to make these. They might even become a breakfast staple!

Ingredients:

  • 1 1/2 cups almond meal
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/3 cup brown sugar
  • 1/4 teaspoon sea salt
  • 2 tablespoons almond milk
  • 2 eggs
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup raspberries
  • 2 tablespoons raw sugar, to top

Instructions:

  1. Preheat the oven to 375′. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.
  2. In a large mixing bowl, combine the almond meal, cornmeal, baking soda, brown sugar and salt. In another bowl, whisk the eggs, coconut oil, almond milk, maple syrup, vanilla extract together.  Add the wet to the dry ingredients and fold in (do not overmix!).  Carefully fold in raspberries to evenly distribute in the batter.
  3. Fill the muffin liners to the top, as they do not rise much.  Sprinkle each muffin with raw sugar to top.
  4. Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack for 20 minutes before serving.

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Comments (9)
  1. 1
    DMD May 14, 2014 at 7:26 am

    2 almond milk? Is that 2 Tablespoons or cups?

    Reply
    • Camille Styles May 14, 2014 at 12:44 pm

      Sorry about that – ingredients list is updated! 🙂

      Reply
      • DMD May 16, 2014 at 7:34 am

        Thank you!

        Reply
  2. 2
    Lorien May 14, 2014 at 9:38 am

    This sound great! Been on the hunt for gf muffins. When you say almond meal, can I use almond flour?

    Reply
  3. 3
    Lena Barclay May 14, 2014 at 10:51 am

    Beautiful post! I don’t have Celiac Disease, but one of my best friends does and I’m constantly on the lookout for alternative treats to make for her. Will be checking back to see if @DMD’s comment about the almond milk amount is answered. Thanks!

    Reply
  4. 4
    Jennifer Lemke May 15, 2014 at 9:00 am

    My daughter, son, and I were recently all diagnosed with celiac, so I have been looking for different breakfast options! These look fabulous!! Can I make regular size muffins? Do I just increase the baking time?

    Reply
  5. 5
    Upholstery Cleaning Clapham May 19, 2014 at 8:59 am

    Mm, these look gorgeous and I’m sure they’re super tasty! Can’t wait to try!

    Reply
  6. 6
    Ashlae May 22, 2014 at 8:45 am

    Love this recipe, Julia! Eager to try these out with flax eggs. Will report back when I do. 🙂

    Reply