Gluten-free mini matcha muffins with raspberries, made with oat flour and rice flour. For larger muffins, whole raspberries may be added instead of raspberry fragments.

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
24
Yield:
24 mini muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with mini muffin cups.

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  • Combine oat flour, rice flour, matcha, and baking powder in a bowl; mix well.

  • Combine maple syrup, coconut milk, and coconut oil in a second bowl; mix well.

  • Stir together vinegar and baking soda in a small bowl and set aside until bubbles form. Add bubbly vinegar mixture to the coconut milk mixture. Add flour mixture and mix until well combined. Fold in raspberries. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, 12 to 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

28 calories; protein 0.3g 1% DV; carbohydrates 3.5g 1% DV; fat 1.5g 2% DV; cholesterol 0mg; sodium 16.1mg 1% DV. Full Nutrition
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