Raspberry Streusel Muffins - Gluten Free
Servings: 12
Ingredients
Wet Ingredients
- 1/2 cup plain yogurt I used coconut milk yogurt or sour cream
- 1/2 cup light olive oil avocado oil, etc.
- 1 cup organic cane sugar I used part stevia
- 2 eggs an egg replacer should work well too
- 1 tablespoon vanilla extract
Dry Ingredients
- 2/3 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon guar or xanthum gum OR 2 teaspoons gelatin
Add In
- 1 1/2 cups fresh raspberries or other berry, chopped if large
Streusel Topping (optional)
- 1/4 cup brown sugar
- 2 tablespoons brown rice or sorghum flour
- 1 tablespoon solid fat butter, coconut oil, palm shortening
Instructions
- Preheat oven to 350 degrees F. Grease a 12 cup muffin pan.
- In the bowl of a mixer, beat the wet ingredients.
- With the mixer on low, sprinkle in the baking soda, baking powder, and salt. Then continue with the flours.
- Gently fold in the raspberries.
- Distribute batter evenly in the greased muffin tin.
- In a small bowl, place all the streusel ingredients.
- Using a pastry cutter, fork, or table knives, cut the fat into the mixture until it resembles coarse crumbs. Sprinkle over the muffins.
- Place in a preheated oven and bake for about 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Notes
If you use frozen fruit, you will need to bake the muffins longer.Not gluten free? You can substitute 1 1/2 cups regular flour for the gluten-free flours and gum.