Gluten-Free Casein-Free Lemon Raspberry Muffins

Directions

Preheat oven to 400°F.

Coat 12 large (½-cup) muffin cups with cooking spray or line with paper liners. (Muffins will be super moist, so I recommend the paper liners, but they still hold up pretty well without them!)

Use a vegetable peeler to remove the zest from the lemon in long strips.

Grate Carrot and Zucchini.

Combine the zest, carrot, zucchini, and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.

Add almond milk, oil, egg, and vanilla and pulse until blended.

Combine almond meal, brown rice flour, quinoa flakes, baking powder, baking soda and salt in a large bowl.

Add the wet mixture and fold into dry mix until almost blended.

Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins 20 to 25 minutes or until the edges and tops are golden.

Let cool in the pan for 5 minutes before turning out onto a wire rack.

Serve warm or eat chilled! Enjoy!

I’ve tried a lot of gluten-free/casein-free bread/muffin/cake/brownie/etc recipes in the past, and they’ve all been inedible (to me, because I’m REALLY picky). These were good though! They won’t taste exactly like regular muffins, but they taste just as good, just in a different way, and most importantly, they are healthy and have a completely NORMAL texture. They are also protein enriched (from quinoa) and packed with some hidden vegetables!

NUTRITIONAL INFORMATION: (with almond milk and 1 cup of sugar) 301 Calories. 16g Fat. 16mg Cholesterol. 37.5g Carbohydrates and 4½ Dietary Fiber. 19.8g Sugar. 4.7g Protein. 18% Vitamin A. 20% Vitamin cup 8% Calcium. 8% Iron. (Nutrition Grade: C)

NUTRITIONAL INFORMATION: (with regular milk, 3 grams of Stevia, ½ cup unsweetened applesauce) 205 Calories. 11.6g Fat. 17mg Cholesterol. 22.1g Carbohydrates and 4.4 Dietary Fiber. 4.5g Sugar. 4.9g Protein. 18% Vitamin A. 20% Vitamin cup 7% Calcium. 7% Iron. (Nutrition Grade: C)