Raspberry Muffins (AIP/Paleo)

These raspberry muffins taste amazing and the texture is on point! Plus, they are AIP compliant, paleo, gluten free, dairy free, egg free and nut free. Yay!

Raspberry Muffins (AIP/Paleo)

So what do you need to make these raspberry muffins?


Obviously! If you can’t tell by my previous post, raspberry mousse, I’m kind of on a raspberry kick lately!

Raspberries are filled with nutrients. They are an excellent source of anti-oxidants, such as vitamin C, and are low in sugar – which is why I’ve been all about the raspberries lately. Trying to keep the sugar intake low!

Tigernut Flour

One of my faves! Tigernuts are not a nut but a tuber and are completely AIP compliant. It has a natural sweetness to it and it works great in AIP baked goods but also no-bake goods (like these chocolate fudge energy balls).

Coconut Flour

Coconut flour is rich in protein, fibre, and fats! It’s highly absorbent, so it takes some time to get used to it – well at least it did for me. When developing a recipe that includes coconut flour, I really have to play around with the amount of wet ingredients in order to get the texture right!

Raspberry Muffins (AIP/Paleo)

Arrowroot Starch

Arrowroot starch is kind of like the AIP version of cornstarch. It lightens up baked good that would end up being too dense without it – trust me, I’ve tried!


Who needs eggs when you have gelatin? I kind of love AIP baking just for the fact that I don’t need to crack any eggs and get all messy. Just throw in the gelatin with the dry ingredients! It works like a charm. Great lakes gelatin is my preferred gelatin!

Raspberry Muffins (AIP/Paleo)

Baking Soda

Baking soda helps the muffins rise!

Unsweetened Apple Sauce

The acidity of the applesauce is needed to activate the baking soda. But it also helps create the perfect texture for these muffins. Make sure to use unsweetened applesauce!


Ahhh my fave. Love pure vanilla extract! You could also use vanilla bean powder (half the amount), but vanilla extract is ok to use in AIP baking as the alcohol cooks off while it bakes.

Raspberry Muffins (AIP/Paleo)

Maple Syrup

You could use honey if you don’t have maple syrup, but I’m Canadian and maple syrup is kind of a thing here! Although if you want to really reduce the sugar, you may be able to get away with skipping the sweetener all together.


I always use Himalayan pink salt or real salt, as it contains healthy trace minerals as opposed to table salt.

Raspberry Muffins (AIP/Paleo)

Yield: 6 muffins

Raspberry Muffins (AIP/Paleo)

Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
10 minutes
Total Time:
45 minutes

These raspberry muffins taste amazing and the texture is on point! Plus, they are AIP compliant, paleo, gluten free, dairy free, egg free and nut free. Yay!


Dry Ingredients

Wet Ingredients

  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 2 tbsp maple syrup
  • 2 tsp vanilla


  • 1/2 cup raspberries, frozen or fresh


    1. Preheat oven to 350.
    2. Grease 6 muffins cups (I use a bit of coconut oil).
    3. Whisk together all dry ingredients in a large mixing bowl. Set aside.
    4. In a separate bowl mix together all wet ingredients.
    5. Add dry ingredients to wet ingredients and mix until combined.
    6. Gently mix in raspberries.
    7. Separate the batter into 6 muffin cups.
    8. Bake at 350 for 25 minutes.
    9. Allow to cool in muffin pan for 5-10 minutes.
    10. Carefully remove from muffin pan and place on cooling rack and allow to cool completely! **This is super important because if they don’t cool enough you risk them falling apart!
    11. Once cool, enjoy!


  1. Thank you!!! I am enjoying one now!

  2. Can tigernut flour be subbed with more coconut flour? Or some other kind and still be AIP? This recipe sounds and looks DELICIOUS ????????

    • hmm it may work but might end up being bit more dry. I’ve only made it with tigernut flour. Let me know how it turns out if you give it a try!

  3. Hi Rebecca, I love your website and your recipes and tips! I have been AIP for one year and I have found your recipes easy to follow, simple ingredients and I know every recipe from you will turn out great! I have to share about this recipe, I can’t eat cranberries because of an intolerance to them, I have used your recipe for the cranberry muffins as a model to create an 8×8 blueberry coffee cake that is absolutely devine! I can’t thank you enough for your site, your recipes and the tips you share! Thank you for giving me back some sweet to my day! Andrea

    • Aw thank you SO much for commenting Andrea, absolutely made my day! And I love the sound of your blueberry coffee cake version , yum! 🙂

    • Clafoutine

      Thank you so much for sharing your recipes: your cooking is fabulous (reader, you have to try the cherry crisp!!).
      I always come here when I’m craving for a treat :). I made this “clafoutis” style, and as I couldn’t wait for it to be cooled… I ate it warm and that was delicious!! The hardest part is to avoid eating everything so I can have some for tomorrow 😀

  4. Any replacement for the gelatin? I am allergic.

  5. Hi! Thanks so much for the recipe. Is this a dry batter? I followed the recipe and it was very dry, there was not enough liquid for the flours. I’m not sure if this is just because it’s different than regular flour?

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