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gluten-free raspberry almond mini-muffins


I bought my wedding dress off eBay for $225.

Yup.  You read that right.  I found a raw silk mermaid dress by this designer you may have heard of – Vera Wang – that was to-die-for; unfortunately it was also the pricetag of a modest new car.  Frustrated and baffled that a dress could cost so much, I went online to see what other (and less expensive) options I had.

And what do you know…I found a Taiwanese dress shop willing to custom-make me a knockoff of the dress I had fallen madly in love with (nearly as much as my soon-to-be husband :) for $225, plus shipping.

I tell you all this because it sort of sums up my ongoing hunt for fabulous and elegant food on a budget, and this little recipe is no exception.  We’re talking almonds.  Raspberries.  Browned butter.  And not a hint of gluten anywhere to be found.

Yes, that would be the browned butter.  When you cook it down it turns caramel color and smells fragrant and heavenly.  I scrape those browned bits right into the batter.  Rad.

Raspberries were on sale last week $1.50/pint!  So I went for it.  In a different season I’ll try blackberries, blueberries, or even fresh peaches in the summer.

And here they are, fresh out of the oven and dusted with powdered sugar.

So go ahead – enjoy them for breakfast, brunch, a snack or dessert.  They’re fantastic anytime, except right after you brush your teeth…that would be gross.

And stay tuned for more elegant, delicious, and (generally) nutritious recipes that your wallet and waistline will thank you for!

gluten-free raspberry almond mini-muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24

Serving Size: mini muffin

Calories per serving: 128

Fat per serving: 9

These gluten-free mini muffins are irresistible! With browned butter, almonds and raspberries, you'll never miss the gluten!


  • 3/4 cup unsalted butter
  • 1 cup almonds
  • 1/2 cup almond meal or flour
  • 1 1/2 cups powdered sugar
  • 5 large egg whites
  • 2 tablespoons honey
  • 2 cups fresh raspberries


  1. Preheat oven to 375F
  2. Melt butter in a medium saucepan over medium heat. Simmer until it turns light brown and smells nutty. Continue to simmer, stirring frequently and scraping the bottom of the the pan until butter is dark brown, about 6 minutes. Pour melted butter with its brown bits into a medium bowl, then let cool for a few minutes.
  3. Meanwhile, process almonds, almond meal and powdered sugar in a food processor until nuts are finely ground. Transfer to a medium bowl. Add egg whites and mix until smooth. Fold in honey.
  4. Fold browned butter into batter.
  5. Spray mini muffin tins with nonstick spray. Pour 1 tablespoon batter into each cup, then top with 2 raspberries.
  6. Bake until muffins are golden brown, about 13-15 minutes. Let cool in pan for 10 minutes. Remove from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.


128 calories 9 grams fat 12 grams carbohydrates 2 grams protein 1 gram fiber

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A Frugal Foodie Family Original.  And new Favorite.

Estimated cost:  $4.82 using my shopping guide where I outline what I pay for the items I purchase the most, and where I find the best prices.

8 Comments Post a comment
  1. These sound amazing! Do you have any tips for making them without the butter and eggs? My sister is allergic to dairy, egg yolks, wheat, and many other things, so I was wondering how I could modify these for her.

    December 10, 2012
    • kellyhartman #

      Hi Michelle! I might try coconut oil as a replacement for the butter, and the eggs are the whites so would that work for your sister? Unfortunately I can’t think of a substitute for the eggs so this might be a tough recipe to adjust. If I were you I would check out Paleo recipes since they are wheat and dairy free. Hope that helps!

      December 12, 2012
  2. Judy #

    Thanks for this receipe. They sound delicious. Just went gluten free the beginning of November so this is perfect timing and I love raspberries.

    December 14, 2012
    • kellyhartman #

      Thanks Judy! Enjoy!!

      December 17, 2012
  3. Mandy #

    Hey Kelly,

    I’m going to make these this weekend, but was just looking over the recipe and had a quick question. On step #3, you say, “then stir in almond flour,” but I’m not seeing almond flour as an ingredient. Can you please clarify? I look forward to making these…making them for a friends bridal shower who is gluten free!


    January 24, 2013
    • kellyhartman #

      Mandy I’m so sorry! The second almond flour is redundant. Just the 1/2 cup of almond meal (or flour…either will work).
      Have a great shower!

      January 24, 2013
  4. Rebekah #

    Hi Kelly,
    I was just making these and realized I’m not sure when the 1 1/2 cups of powdered sugar gets incorporated. Please let me know, thanks!

    June 21, 2013
    • kellyhartman #

      Eeeeeek! Thank you for catching that and my apologies! I add the sugar to the food processor with the almonds and almond meal or flour.
      I hope you were still able to make them!

      June 21, 2013

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