Gluten Free Raspberry Muffins
Evann RyanGLUTEN FREE RASPBERRY MUFFINS
These gluten free raspberry muffins are made with molasses instead of sugar, making them rich, and dark in colour and bursting with additional nutrients like iron, calcium, magnesium, and potassium. They're the perfect on the go snack to keep you satisfied between meals. Gluten free, dairy free and without refined sugar. Plus they have a nice little protein boost with 7g of plant-based protein per muffin.
Did you know that black strap molasses contains 20% of your daily iron needs in just 1 tablespoon?! As well as 10% calcium and magnesium. And even though black strap molasses is still a byproduct of sugar, it's nutritional profile is much healthier. Pretty cool right?!
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Why You'll Love These Muffins
You can make these gluten free or with all purpose flour.
Using molasses instead of refined sugar boosts the nutritional profile, making them the perfect healthy meal prep snack for kids or adults.
They're super low calorie at only 184 calories per muffin.
They have a nice boost of protein with 7g per muffin.
These muffins are loaded with good-for-you ingredients like antioxidant rich raspberries, iron packed molasses, probiotic rich yogurt, and vitamin C boosting lemon juice.
They're incredibly easy to make.
Recipe Notes and Substitutions
I have been trying to use molasses in a variety of different ways lately as I love that it contains a ton of iron, magnesium, potassium, calcium, and b6 per serving! As someone who loves to sweeten their oatmeal, yogurt bowls, or baked goods with unrefined sugar products, this has been a fun new sweetener to try out with added benefits. That being said molasses IS sugar, and should be enjoyed in moderation.
Don't have molasses or simply don't like it? You can use date syrup or maple syrup.
If you want to make these soy free simply switch out the soy milk for your preferred dairy free milk. I often use soy milk thanks to the additional protein, but with only 1/2 cup in this recipe you'll only be missing 0.5g protein per muffin by making the switch.
My vegan greek yogurt favourite is Maison Riviera's Oat Milk Greek.
You won't taste the lemon juice, but it does assist the baking soda in activating a nice rise in the muffin.
The raspberries were so tart and tangy mixed with the molasses flavour but of course you mix in whatever you like!
Other Healthy Muffin Recipes You Might Like:
Gluten Free Apple Muffins with Walnuts
Gluten Free Raspberry Muffins
Recipe makes 8 muffins
Macros per muffin:
184 cals - 8g fat - 21g carbs - 7g protein
Ingredients:
⅓ cup vegan greek yogurt
⅓ cup black strap molasses
½ cup soy milk, or preferred dairy free milk
¼ cup olive oil
1 tsp lemon juice
¾ cup gluten free flour blend or regular all purpose flour
1 scoop (42g) vanilla protein powder (discount code: EVANNRYAN)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup raspberries, I used frozen
Instructions:
1. Preheat the oven to 350 F.
2. To a mixing bowl add: yogurt, molasses, soy milk, olive oil, and lemon juice. Whisk to combine.
3. Place a sieve over the bowl and add in flour, protein powder, baking powder, baking soda, and salt. Sift the dry ingredients into the bowl.
4. Using a spatula, gently fold everything together until incorporated.
5. Line a muffin tray with 8 liners.
6. Add a heaping spoonful of batter to each liner, then add the raspberries to the remaining batter in the mixing bowl.
7. Mix the raspberries through.
8. Divide the remaining batter amongst the 8 muffin liners.
9. Bake for 18-20 minutes or until browned around the edges and cracking on top.
10. Allow to cool completely before removing from muffin liners. Enjoy!
Please note:
All macros and calories have been calculated to the best of my ability but may vary slightly.
