Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes, ready in half an hour.
- 1 cup Quinoa flour (see note)
- 1 teaspoon baking powder
- 2 Eggs, separated
- 1 tbsp Agave or honey to taste
- 5 tablespoons Coconut milk
- 1 tbsp Vanilla extract
- Chopped fresh raspberries, to taste
Preheat the oven to 356°F (180°C).
Combine quinoa flour and baking powder.
Put the egg whites in a mixing bowl. Beat it until soft peaks form. Continue beating while mixing in the yolks (and agave syrup or honey if using).
Gently fold the dry ingredients into the egg mixture, alternating with the coconut milk. Add the vanilla and mix until well incorporated.
Pour the mixture into the muffin tin. You can use silicone muffin cups in the baking sheet or even a silicone muffin pan to make your life easier.
Sprinkle raspberries on each muffin – the more raspberries you use, the better it tastes – and looks!
Bake the raspberry muffins in a preheated oven and bake for 20 minutes. Serve as a dessert or as a snack at tea time.
Note: You can make your own quinoa flour by simply mashing quinoa.