Gluten Free Raspberry Muffins

These Gluten Free Raspberry Muffins are a family favorite and they are sooo yummy! I’ve adapted the Bob’s Red Mill Gluten Free Muffin Recipe and I love how delicious these muffins are. Each summer we grow our own raspberries in our garden. When it’s time to harvest, we freeze the extra raspberries for using in smoothies and baking throughout the year.

Here is my go-to recipe for making quick and easy, yet delicious gluten free raspberry muffins. Give this recipe a try and then let me know what you think!

Other Recipes You Might Enjoy:

–Gluten Free Blueberry Muffins

–Overnight Breakfast Chia Bowl

–Easy to Make Easter Brunch

Print Recipe

Gluten Free Raspberry Oat Muffins

Adapted from Bob's Red Mill Gluten Free Muffin Recipe These gluten free raspberry muffins are a family favorite! They are easy to make and taste delicious!

Course

Breakfast

Cuisine

Breakfast

Keyword

breakfast, gluten free, raspberry

Prep Time

10 Minutes

Cook Time

22-25 Minutes

Servings

Muffins

Ingredients

• Bag Bob's Red Mill Gluten Free Muffin Mix
• 1 Cup Oats
• 1/2 Cup Vegetable Oil
• 1 1/4 Cup Milk
• 2 Tsps Cinnamon
• 1 1/2 Cups Frozen Raspberries
• Pinch Bob's Red Mill Decorative Sparkling Sugar

Course Breakfast Cuisine Breakfast Keyword breakfast, gluten free, raspberry Prep Time 10 Minutes Cook Time 22-25 Minutes Servings Muffins Ingredients Bag Bob's Red Mill Gluten Free Muffin Mix 1 Cup Oats 1/2 Cup Vegetable Oil 1 1/4 Cup Milk 2 Tsps Cinnamon 1 1/2 Cups Frozen Raspberries Pinch Bob's Red Mill Decorative Sparkling Sugar

Instructions

1. Preheat oven to 400°F.
2. Line Muffin Pan with Paper Baking Cups.
3. Combine muffin mix, oil, milk, and eggs in a mixing bowl. Mix until well combined.
4. Add 2 teaspoons cinnamon to mix. Stir until well combined.
5. Add 1 to 1 1/2 cups raspberries to mixture. Stir.
6. Spoon batter into prepared muffin pan. (I like to use a 1/4 c measuring cup to measure out the batter). Fill muffin tins 3/4 of the way full with mix.
7. Sprinkle Bob's Red Mill Decorative Sparkling Sugar to the tops of the muffins.
8. Bake until muffins are golden brown, 22-25 minutes. Cool in pan for 5 minutes. Remove muffins from tin and cool on a wire rack.
9. Enjoy!

Recipe Notes

*If using frozen raspberries, you may need to increase your total baking time. These muffins can easily be reheated. If reheating, first brush the tops with egg whites and then sprinkle Bob's Red Mill Decorative Sugar on top.