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!
- 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
- Preheat the oven to 375′. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.
- 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.
- Fill the muffin liners to the top, as they do not rise much. Sprinkle each muffin with raw sugar to top.
- 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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