Gluten Free Chocolate Raspberry Muffins are a great way to start the day! These prove, once again, that health food doesn’t have to taste like cardboard!
A couple days before VBS I wanted to make something healthy, quick to eat, and filling for my kids to have as part of their breakfasts for that week. These muffins were a BIG hit! To round out the breakfast I added spinach salad and an egg. I started with a recipe in the “Change Your Brain, Change Your Body Cookbook,” by Tana and Daniel Amen, and made a few changes. I highly recommend this book, by the way! They have some really creative and healthy recipe ideas! If you do not have brown rice flour or xanthan gum you can use all purpose gluten free flour, instead.
If you click on the almond flour, you’ll see that it’s a 5 pound bag for almost $40 (should last a long time, and will keep well in the freezer). I included the link, for your convenience, but you may want to buy it in the bulk section at Sprouts. It’s less expensive, and has not been blanched. That means the skins are still on, which adds healthy fiber! The xanthan gum is expensive, too, but you only use about a teaspoon whenever you bake with it.
Before we get to the recipe, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Makes 12 muffins
- 1 Egg
- 1 Tsp Vanilla
- 1 Cup Chopped Pecans
- 1/2 Cup Milk (you can use coconut or nut milk)
- 1 Tbsp Coconut Oil, Melted
- 1 Cup Fresh or Frozen Raspberries (or other berries)
- 3/4 Cup Brown Rice Flour
- 1/2 Cup Almond Flour
- 1/2 Tsp Xanthan Gum
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 Tsp Cinnamon
- 1 Tsp Baking Powder
- 1/2 Cup Coconut Sugar or Xylitol
- 1/4 Tsp Sea Salt
Blend the wet and dry ingredients in separate bowls, then combine. Scoop into lined cupcake pans and bake at 425 degrees for 17-20 minutes. Enjoy!