Ingredients (makes 1 dozen):

• 1 1/2 Cups GF Flour blend (PLEASE NOTE: If you are making these with 1 1/2 Cups of WHEAT flour, OMIT the xanthan gum!)
  • I like to use:
    • 3/4 Cup potato starch (or tapioca flour if you can tolerate it)
    • 3/4 Cup sorghum flour
• 1 1/4 Cup fresh or frozen raspberries
• 1 Cup slivered almonds
• 1 Cup milk (I use coconut)
• 3/4 Cup sugar
• 2 Tablespoons apple sauce
• 1 Tablespoon maple syrup
• 1 Tablespoon xanthan / guar gum OR ground chia seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons almond extract
• 1 teaspoon sea salt

Directions:

1. In a large mixing bowl combine your flour, sugar, baking powder, baking soda, xanthan gum, sea salt, and stir to combine & form a well in the center.  Pour in your milk, apple sauce, maple syrup, almond extract, into the center of the well and stir until smooth.  Add in your almonds & raspberries and stir to well incorporate.
2. Add paper liners to your muffin tray and spray with non-stick spray.  Fill each tin 3/4 way full and pop them in the oven for 20-25 minutes.  To ensure they’re thoroughly baked insert a toothpick into the center of a muffin; if it pulls out cleanly they’re ready!
3. Enjoy eating whole!