These are one of the best tasting allergy-friendly muffins I’ve ever tried. I was very impressed and pleased with how these turned out. People who didn’t have any food allergies even loved them!
I’ve heard some people say that coco powder isn’t GAPS-friendly, but I have seen a lot of people who also said it was, and that they tolerate it well. I tried it, and it didn’t bother me at all. I used 100% organic fair-trade coco powder, so it was the least processed type.
I doubled this recipe, and it made a full dozen muffins.
I also used baking soda instead of baking powder. You can use whatever one you’d like.
Mixed wet ingredients-
Whisk in wet ingredients into the dry ingredients-
Fold in raspberries-
Center of the muffin. These muffins are so moist and flavorful, even leftover a day later.
I hope you enjoyed this recipe, and I hope you give this recipe a try. You won’t be disapointed!
What are your favorite healthy, gluten/grain-free cupcakes/muffins? I love trying out new healthy recipes, so feel free to pass them along on here, and if you happen to have a picture of your finished dessert, I’d love to see it!