Gluten-Free Raspberry Dog Muffins
  • 3cups gluten-free flour
  • 1tablespoon the honest kitchen’s Goat’s Milk
  • 4teaspoon Baking powder
  • 1/2teaspoon cinnamon
  • 1 1/2cups raspberries
  • 1/2cup coconut oilmelted
  • 2 eggs
  • 1cup water
  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners or spray with non-stick spray.
  2. In a large bowl, mix flour, baking powder, Goat’s Milk, and cinnamon. Set aside.
  3. In another bowl, whisk oil, eggs, and water.
  4. Slowly add the wet ingredients to dry ingredients, and combine.
  5. Fold in raspberries to the mix. The flour should be thick when complete.
  6. Fill each muffin cup with two spoonfuls of dough (almost to the top) as they don’t rise much.
  7. Place in oven and bake for 15-20 minutes.
  8. Take muffins out of pans and let cool on racks.
Recipe Notes

Before you take the muffins out of the oven, poke one in the middle with a toothpick. If it comes out clean, they’re ready to come out.

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