Gluten Free Raspberry & Walnut Muffins
These muffins have a great crunchy texture from the walnuts and a bit of tartness from the raspberries.
12
Serves
5.4g
Protein
51g
Serving Size
Ingredients
- 200g almond meal
- 50g walnuts, chopped
- 2 tbsp. brown sugar
- 2 tsp. gluten free baking powder
- 1 apple, grated with skin
- 80g fresh raspberries
- 2 eggs
- 3 tbsp. milk
Method
- 1Preheat oven 180C. Line your muffin tin with patty pans.
- 2In a large mixing bowl place your almond meal, walnuts, sugar and baking powder and mix until well combined.
- 3Grate your apple and add to mix, with beaten eggs and milk. Stir until combined. Gently mix in half your raspberries. Divide mixture into patty pans then place a raspberry on each one.
- 4Bake for 20-25 minutes or until skewer comes out clean when tested.