Notes: For the gluten-free flour, I recommend the following: 1 cup (120g)
millet flour, ½ cup (60g)
brown rice flour, ½ cup (60g)
tapioca flour, and 1 ½ teaspoons
xanthan gum. Most store-bought blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
I highly recommend using
this vanilla crème stevia! It’s one of my favorite sweeteners, and you’ll use it in all of
these recipes of mine too. If you prefer, 4-6 tablespoons of
pure maple syrup,
honey, or
agave may be substituted for the vanilla crème stevia, and the milk should be reduced by the same volume to compensate for the added liquid.
Any milk may be substituted in place of the nonfat milk.
The diced raspberries should be no larger than the size of miniature chocolate chips to ensure the muffins bake evenly. It takes a little extra time to dice them that small, but I promise it’s worth it!
Frozen and thawed raspberries that have been patted dry to remove any excess moisture may be substituted for the fresh.
Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.
If you prefer, this recipe will yield 12 standard sized muffins. Bake at 350°F for 20-23 minutes, or until a toothpick inserted into the center comes out clean and the tops feel firm to the touch.
{gluten-free, clean eating, low fat, low calorie, lower sugar}