Gluten-free, dairy-free, raspberry muffins

A simple gluten- and dairy-free muffin recipe that makes a perfect breakfast on the run, or morning and afternoon tea.

  • 15 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


Gluten-free, dairy-free raspberry muffins
  • 2 1/2 cup (375g) gluten-free plain flour
  • 1 tablespoon gluten-free baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/3 cup (40g) rice bran
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 1/2 cup (375ml) soy milk
  • 1 teaspoon vanilla extract
  • 60 gram dairy-free spread, melted
  • 2 eggs, beaten lightly
  • 150 gram frozen raspberries
  • 1 tablespoon coffee crystals


Gluten-free, dairy-free raspberry muffins
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/3-cup capacity) muffin pan.
  • 2
    Sift flour, baking powder and soda into a large bowl. Stir in bran, sugar, combined milk, vanilla extract, spread and eggs until almost combined. Add half the raspberries; stir until just combined.
  • 3
    Divide the mixture among muffin holes; sprinkle with remaining berries and coffee crystals. Bake in a moderately hot oven for about 20 minutes or until cooked.
  • 4
    Remove carefully from pan and cool on rack.


Suitable to freeze. Spread suitable to microwave. Regular milk and butter can be used in place of dairy-free substitutes for those who can tolerate dairy products. This recipe is best made on day of serving.

More From Women's Weekly Food