To make these gluten free raspberry muffins, we have selected simple and healthy ingredients that pack lots of nutrients to help you get off your feet like a champ. They are also dairy-free, and sugar-free. Let's take a look at what we have done and then straight to baking!
To actually make them gluten-free we have replaced wheat flour with Oat and rice flour. They are both great alternatives to wheat, but as they lack gluten - which makes dough stretchy - we used baking powder and whipped eggs to compensate.
To cut on added sugars, we experimented with stevia, a natural no-calorie sweetener. You could also use honey as a sugar replacement, although that would come with some calories.
So basically we crafted super yummy muffins that are less than 120 Kcal each and give you 22% and 18% of your daily recommended dose of proteins and fibres respectively. Amazing right? So let's get baking now and you'll burst through the work-day tomorrow!
Note: The default ingredients yield 6 regular muffins and each serving consists of two muffins.