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Gluten-Free Casein-Free Lemon Raspberry Muffins

 
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Delicious Lemon-Raspberry Muffins that are sensitive to the toughest of dietary limitations.

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

40

min

 

Ingredients

1 each lemon
1 each carrots
(grated)
½ each zucchini
(grated)
1 cup sugar
(you can use half a cup if you don't like your muffins sweet) (or 3 g of stevia and 1/2 cup unsweetened applesauce)
1 cup almond milk
(or milk, whole if no allergy)
*
cup vegetable oil
(i used safflower oil, canola works too)
1 large eggs
(or your choice of egg substitute)
1 teaspoon vanilla extract
1 cup almond meal
*
1 cup brown rice flour
*
½ cup quinoa
flakes
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
12 ounces raspberries
fresh, (small or quartered)

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)

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 16339% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 107mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 18% Vitamin C 12%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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