Gluten-free Raspberry Pancake Muffins
These Gluten-free Raspberry Almond Flour Pancake muffins are a delightful twist on traditional pancakes that are perfect for breakfast, brunch, or even as a snack!
These Gluten-free Raspberry Almond Flour Pancake Muffins are baked in muffin tins, which gives them their unique shape and texture. They are easy to make and can be customized with a variety of toppings and add-ins.
To make these Gluten-free Raspberry Almond Flour Pancake Muffins, you'll need just a few basic ingredients. You can also add flavorings such as vanilla extract or cinnamon if desired. The key to making pancake muffins is to mix the batter just enough to combine the ingredients without overmixing. I love Almond Flour because it is a gluten-free option, naturally low in carbohydrates and high in protein. This makes it a great option for those following a low-carb or ketogenic diet. Almond flour is also high in healthy fats, which can help to keep you feeling full and satisfied.
Enjoy!
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SiLLibake
Gluten-free Raspberry Pancake Muffins
Easy & nutritious make-ahead breakfast
Gluten-free Pancake muffins are a versatile breakfast or snack option that can be customized to suit your taste preferences. You can make them sweeter by adding more sugar or adding in fruit such as bananas or strawberries. You can also make them savory by adding cheese, bacon, or herbs.
One of the best things about gluten-free pancake muffins is that they are easy to make ahead of time and can be stored in the fridge or freezer for later. To store them in the fridge, place them in an airtight container and they will keep for up to 3 days. To store them in the freezer, place them in a freezer-safe bag or container and they will keep for up to 3 months.
To reheat gluten-free pancake muffins, simply pop them in the microwave for a few seconds or reheat them in the oven at 350°F for 5-10 minutes. They will taste just as delicious as they did when they were fresh out of the oven.
In conclusion, gluten-free pancake muffins are a fun and tasty way to enjoy pancakes in a new and exciting way. They are easy to make, customizable, and can be enjoyed anytime of day. Whether you like them sweet or savory, gluten-free pancake muffins are sure to become a new favorite in your breakfast rotation.
Benefits of Almond Flour:
Almond flour is a versatile and nutritious alternative to traditional wheat flour that has been gaining popularity in recent years. One of the biggest benefits of almond flour is its high nutrient content. Almond flour is rich in protein, healthy fats, and essential vitamins and minerals, including vitamin E, magnesium, and potassium. These nutrients help support healthy muscle and bone development, boost brain function, and lower the risk of chronic diseases, such as heart disease and diabetes.
Another advantage of almond flour is that it is naturally gluten-free and low in carbohydrates. This makes it an ideal choice for individuals with gluten intolerance or those who are following a low-carb or keto diet. Almond flour has a low glycemic index, which means it does not cause significant spikes in blood sugar levels. This makes it a good option for individuals with diabetes or those who are trying to manage their blood sugar levels. Overall, almond flour is a healthy and nutritious ingredient that can be used in a variety of recipes, from baked goods to savory dishes, to add flavor, texture, and health benefits.
RECIPE:
Yield 6 Muffins (recipe can be doubled)
Prep 5 mins
Cook 15-18 mins
Total 20-23 mins
Ingredients:
1 cup superfine almond flour
2 tbsp tapioca starch (if you don’t have Tapioca, use 1 tbsp of corn starch)
1 tsp baking powder
Pinch of kosher salt
1/3 cup unsweetened almond milk
1 egg
1 tbsp sugar-free maple syrup or sweetener (or pure maple syrup)
1 tsp vanilla extract
Zest of half a lemon
Frozen raspberries, 3 per muffin
Directions:
Preheat oven to 350F, line your muffin tin with SiLLibake silicone liners or grease your muffin tin
In a large bowl combine almond flour, tapioca flour, baking powder, and salt. Gently whisk all ingredients together with a whisk or fork.
In a separate bowl or large measuring cup, whisk together the almond milk, egg, maple syrup, lemon zest and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir until everything has come together. Let the batter sit for 5 min to re-hydrate.
Fill each muffin liner 2/3 of the way, add 2-3 frozen raspberries per muffin. Bake 12-15 min.
Storing:
To store them in the fridge, place them in an airtight container and they will keep for up to 3 days. To store them in the freezer, place them in a freezer-safe bag or container and they will keep for up to 3 months.
To reheat pancake muffins, simply pop them in the microwave for a few seconds or reheat them in the oven at 350°F for 5-10 minutes. They will taste just as delicious as they did when they were fresh out of the oven.
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