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Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Raspberry Muffin Cakes

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Today I have some more lovelies for you for March Muffin Madness—gluten-free Raspberry Muffin Cakes from Maggie of She Let Them Eat Cake! You can probably guess why Maggie calls her recipe “muffin cakes” versus simply muffins. She has a very good reason, but I’ll let her explain later in this post.

She’ll also tell you about the health benefits of these pretty and scrumptious Raspberry Muffin Cakes! Her recipe is gluten free, dairy free, refined sugar free, and vegetarian.

Gluten-Free Raspberry Muffin Cakes from She Let Them Eat Cake. Part of March Muffin Madness. [featured on GlutenFreeEasily.com]

Gluten-Free Raspberry Muffin Cakes from She Let Them Eat Cake

Enjoy learning more about Maggie and her Raspberry Muffin Cakes (see the whole line-up of bloggers, blogs, and muffin recipes here).

Maggie Savage is passionate about the connection between food and health.  She can’t help but take that passion and share it with the world as she is committed to showing everyone how easy it is to live your fullest life feeling good and looking fabulous.

Maggie’s passion was born out of her husband’s diagnosis with Celiac Disease in 2004.  Six years later, Maggie’s son was diagnosed with food intolerances to gluten, dairy, and eggs. 

With the help of mentors and education, Maggie took matters into her own hands and committed to healing her family and keeping them healthy.  Maggie loves real food, organic farmers, and healthy gluten-free living.  You can find her at She Let Them Eat Cake (sadly, Maggie’s site is no longer operating) where she blogs about gluten-free living, nutrition, and her family.

Maggie Savage Bio Pic

Maggie Savage of She Let Them Eat Cake

If I were asked to describe Maggie in one word, that word would be “joy”! Maggie and I have been online friends for years and “in real life” friends since we met several years ago at a gluten-free event. She’s the kind of person you just want to be around as much as possible because she’s such a sweetheart and all her good energy is totally infectious!

So the fact that she is one of our gluten-free, healthy living advocates is so sweet, just like Maggie herself. Honestly, we can’t have enough spokespeople like Maggie in our gluten-free community!

Maggie has a gift for creating gluten-free, dairy-free, egg-free, and often vegan recipes—or even converting existing recipes—to meet those requirements without any flavor or texture compromises. When we first met in person, she had created an egg-free version of my Chewy Granola Bars and had brought some with her so that I could sample them. I happily did and they tasted exactly the same! 

By the way, if you live in the Toronto area, you’re super lucky because Maggie often teaches cooking classes and presents sessions on living gluten free and healthy in her local gluten-free forums, such as Gluten-Free Garage.

What about Maggie’s Other Gluten-Free Recipes?

Here are some of my personal favorites from Maggie:

~ Baby’s First Muffins (Gluten Free)

~ Gluten-Free Pizza Crust—Yeast Free and Easy! (via The Wayback Machine)

~ Nutty Sandwich Bread (Vegan) (via The Wayback Machine)

~ Vanilla Cupcakes (via The Wayback Machine; Maggie gives you more than just a recipe with these cupcakes) 

And now I’ll let Maggie tell you about her Raspberry Muffin Cakes!

gfe-march-muffin-madness-225

Raspberries are basically a locally grown super-food.  Being a beautiful, bright berry, they’re high in antioxidants, fibre, potassium, calcium, and they’re less sweet than most fruits so they’ll help to satisfy that sweet tooth without the sugar crash.

Besides the nutritional benefits, there are few things I love more than raspberries in a muffin.  It’s been over a year since a muffin recipe appeared on my blog.  But when Shirley announced March Muffin Madness, she totally inspired me to bake muffins!  

But these Raspberry Muffin Cakes are just for you guys.  Why Muffin Cakes?  Because these babies were meant to be more than muffins.  They’re moist and cake-like, and I just know you will love them!

I make my own oat flour by grinding certified gluten-free oats in my Blendtec.  It takes a matter of seconds and I only do what I need so I don’t have to worry about storing extra.

UPDATE: On April 4, 2023, Gluten-Free Watchdog issued a new statement, Gluten-Free Watchdog Cannot Recommend Any Brand of Gluten-Free Oats. Read the full statement here. This statement was followed by details on recent testing results of gluten-free products that contain oats., which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten.

This statement was followed by details on recent testing results of gluten-free products that contain oats, which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten. I’m not eating any oats and I urge all of my readers who eat gluten free for medical reasons to also abstain.

Gluten-Free Raspberry Muffin Cakes Recipe

Gluten-Free Raspberry Muffin Cakes from She Let Them Eat Cake. Part of March Muffin Madness. [featured on GlutenFreeEasily.com]

Yield: 10 to 12 muffins

Raspberry Muffin Cakes

Gluten-Free Raspberry Muffin Cakes from She Let Them Eat Cake. Part of March Muffin Madness. [featured on GlutenFreeEasily.com]

Maggie says: "Why Muffin Cakes? Because these babies were meant to be more than muffins. They’re moist and cake-like, and I just know you will love them!"

Prep Time 10 minutes
Cook Time 20 minutes
Inactive Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 cup blanched almond flour
  • ½ cup certified gluten-free oat flour (made from purity protocol oats, like this brand
  • ½ cup certified gluten-free purity protocol oats
  • 2 tablespoons tapioca flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup unsweetened applesauce
  • ¼ cup honey
  • 1/4 cup coconut oil, melted
  • 2 tablespoons ground chia mixed with 1/2 cup warm water
  • 1 cup frozen raspberries

Instructions

  1. Preheat the oven to 350F degrees and line or grease muffin cups.
  2. Combine almond flour, oat flour, oats, tapioca flour, cinnamon, baking powder, baking soda, and sea salt in a medium-sized bowl.
  3. In the bowl of your stand mixer, or a large bowl, combine applesauce, honey, coconut oil, and ground chia-warm water mixture.
  4. Stir in dry ingredients, mixing well to combine. Fold in raspberries.
  5. The muffin batter will thicken up because of the ground chia.
  6. Spoon batter into prepared muffin cups (3/4 full).
  7. Bake in preheated oven for 20-23 minutes.
  8. Let cool in muffin pan for 3-4 minutes. Remove to wire rack and let cool completely.

Notes

These Raspberry Muffin Cakes taste just as yummy on day two, but you could wrap them up and freeze for future breakfast or brunch treats.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Maggie Savage
Cuisine: American / Category: Breakfast, Dessert

 Originally published March 27, 2014; updated December 14, 2023. 

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Comments

  1. Angela Sommers says

    These little treasures are calling my name! Thanks for sharing, and thanks for the March Muffin Madness – my favorite online event! 🙂

    Reply

  4. Laurel says

    So since I absolutely won’t be passing these little babies up just because I can’t eat oats – which do you think would work better – all almond flour or brown rice/sorghum instead of oats?
    Thank you.

    Reply

    • Maggie says

      Hi Susan – Glad you like the recipe 🙂 I would do a combo of almond flour and brown rice/sorghum instead of one of the other. You might have to adjust the flour-liquid ratio a little since the oats are so different from flour. Let us know how they turn out!

      Reply

  11. Lisa says

    I made your banana oat muffins last weekend, Maggie, and they were so good! My son loved having them packed in his school lunch box this week. 🙂 Can’t wait to try these muffin cakes — I’m a big fan of raspberries, too, and these sound delicious!

    Reply

  15. Molly (Sprue Story) says

    I really think nothing looks as delish in a muffin as raspberries (okay, chocolate chips are in the running…chocolate chips and raspberries in a muffin?…okay, now that’s definitely cake cake, not muffin cakes). Great recipe. 🙂

    Reply

    • Maggie says

      Thanks Molly! You should definitely try chocolate chips and raspberries! Or, chunks of dark chocolate and raspberries. Now we’re talkin!

      Reply

  21. Stefania says

    Made the chunky monkey and now these. Switched the honey for maple syrup for vegan and perfect. Thank you for March muffin madness

    Reply

    • Maggie says

      Hi Kimberly – I’ve never baked with pecan flour (must remedy that ASAP) so I can’t say for certain. Do you usually use it as a sub for almond flour? If so, I would definitely try it. Please let us know how that goes!
      Maggie

      Reply

  27. Patti Levine says

    I just love muffins and raspberries. Thanks so much for the recipe and can’t wait to give them a try!

    Reply

  28. Cathy V says

    Oh yum! This recipe looks and sounds delicious. It’s nice to find yummy recipes with such a low amount of sweetener added. Thank you for sharing 🙂

    Reply

  31. Janis S says

    this sounds good. not big fan of raspberries, think I’ll try this with blueberries, which I have in the freezer

    Reply

    • Maggie says

      Hi Wendy – I think you could definitely try that, though I haven’t yet. I would just keep an eye on the batter’s consistency. I find quinoa flour and flakes to be more fine than oats so you may need to add a little more. Hope that helps. Please come back and let us know how it goes!
      Maggie

      Reply

  34. patricia says

    Love using almond flour in my recipes. These look so good along with your Morning Glory Muffins. They are my absolute favorite.

    Reply

  36. Lea says

    I made these this morning and they taste phenomenal! However I did a double batch and although they tasted great they were very soft and almost too moist and caved in after I took them out of the oven- should I have baked them longer? Thanks for the recipe! Xoxo

    Reply

    • Maggie says

      Hey Lea – I’m so glad you like the taste! Me too 🙂 Did you bake both batches at the same time? It’s hard to troubleshoot without being able to chat, or visit your kitchen! I would’ve tried baking them longer. They definitely don’t rise a ton, because they’re a denser muffin, but they shouldn’t cave in.

      Reply

    • Maggie says

      Hey Megan – I buy mine at our local bulk or health food store. I use the white kind because it looks better in baked goods (it comes in black chia too). I do know you can purchase it on amazon though. It would be with the flax seeds.
      Maggie

      Reply

  49. susan lemke says

    I never tried using chia in my baking. Thanks for the yummy recipe. My brother loves to eat muffins for a quick breakfast before work. Good for sharing.w

    Reply

  51. Teufelchen says

    Hm, I love rasberries and have some in the freezer, I just can’t have the oats, so I think I am going to replace them with a mixture of Coconut flakes, for the oat flakes and almond flour, without oil for the oat flour, that usually works, but my almond flour is not just ground almonds, it is the leftover from almond oil production grind into a fine flour. Just in case you want to try as well.
    So I will try them tomorrow, as I still have some grain free Sacher gateau left from yesterday.

    Reply

  56. Tracy mann says

    I love raspberries and this is the first gf muffin recipe I’ve seen with them. Can’t wait for them to come into season!

    Reply

    • Shirley says

      Hi Debbie–Hopefully, Maggie will reply to your comment shortly as it’s her recipe and she will likely know best what might work. But, in general, other starches like arrowroot, cornstarch, and potato starch can be substituted for tapioca/interchanged in recipes, but might yield slightly different results/texture. Sweet rice flour might also be an option.

      Shirley

      Reply

  63. April J Harris says

    Shirley, I so enjoyed this post, and learning about Maggie and her blog. She is from Ontario like I am! It’s lovely you have met in real life. Love these delicious little muffin cakes – what a wonderful recipe! Thank you so much for sharing, and for being a part of Hearth and Soul. Hope to ‘see’ you again this week!

    Reply

    • Shirley Braden says

      Hi April–I’m so happy to introduce you to Maggie! She’s a true delight and I love that she’s from your “neck of the woods.” 😉 She is a fabulous recipe creator as these muffin cakes attest. 🙂 I missed out on H&S this week because I was on vacation but, hopefully, I’ll be back this week!

      Shirley

      Reply

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