Gluten Free Cinnamon and Raspberry Muffins

Abi from Perennial has shared this recipe for gluten free cinnamon and raspberry muffins with us. It’s a personal favourite of hers and always goes down well with anyone who tries them!

*image is representative only


  1. Grease the muffin / tart tins or use cake cases
  2. Make the toping by combining all topping ingredients and set aside
  3. In a bowl combine the dry ingredients
  4. In a separate bowl whisk together the sugar, oil, stewed apple and eggs until frothy
  5. Add the dry ingredients and mix well
  6. Fold in the grated apple, followed by the raspberries
  7. Spoon the mixture into you tins or cases
  8. Evenly sprinkle the topping over your muffins
  9. Bake in preheated oven at 180C (fan), for 20-25 minutes, until cooked through
  10. Leave in the tins for 5 minutes before transferring to a wire rack to cool


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Muffin Ingredients

  • 165g plain gluten free flour
  • 95g soft brown sugar
  • 65g stewed apple
  • 60g grated apple
  • 60g raspberries
  • 2 large eggs
  • 80ml olive oil
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp bicarbonate of soda
  • ½ tsp xanthan gum
  • ¼ tsp allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp salt


Topping Ingredients

  • 1 tbsp golden caster sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon


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