Gluten Free Dairy Free Raspberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.9 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Gluten Free Dairy Free Raspberry Muffins calories by ingredient
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Submitted by:


I wanted to come up with a healthy GF/DF and egg free muffin. These are fantastic. These are also Vegan. I wanted to come up with a healthy GF/DF and egg free muffin. These are fantastic. These are also Vegan.
Number of Servings: 12


    1 cup Gluten Free Garbanzo and Fava Flour
    2/3 cup Potato Starch
    2/3 cup Tapioca Flour
    1 teaspoon Unflavored Gelatin Powder
    1 teaspoon Xanthan Gum
    2- teaspoons Baking Powder
    cup Sugar
    1 teaspoon Sea Salt
    1 cup DariFree Milk
    2 Tablespoons Olive Oil
    2 Tablespoons Applesauce, unsweetened
    1 tablespoon Egg replacer
    1 teaspoon Vanilla
    1 tablespoon Freshly Grated Lemon Peel
    1 cup Fresh or Frozen Raspberries
    2 tablespoons Powdered Sugar
    2 tablespoons Fresh Lemon Juice


Preheat oven to 400F. Coat standard 12-cup muffin tin (2" diameter base, 1-1/4" deep) with cooking spray or use paper muffin liners, set aside.

Stir together flours, gelatin powder, xanthan gum, baking powder, sugar (if using honey, add with liquid ingredients) and salt in large bowl. Make well in center.

In a small bowl, whisk together milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Gently fold in blueberries. Batter will be very soft. Spoon batter into muffin tins.

Bake for approximately 25 minutes, or until tops of muffins are lightly browned.

Remove from oven.

Number of Servings: 12

Recipe submitted by SparkPeople user IAMDIOSA.

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