A raspberry cherry choc gluten-free muffin on plate with icing sugar and a bite removed

These gluten-free raspberry and cherry choc muffins by Kate Crocker make a tasty lunchbox treat or after-school snack.

Makes 16

Prep Time 15 minutes
Cooking Time 25 minutes


2 eggs
425g can of raspberries, drained
425g can of pitted cherries, retaining liquid
130g brown sugar
75g tapioca flour
115g sorghum flour
90g brown rice flour
30g baking powder
3 teaspoons xanthan gum
15g baking cocoa
125ml sunflower oil
1½ teaspoons vanilla essence
2 teaspoons gluten-free icing mixture, to dust


  1. Pre-heat oven to 180° C. Grease and line 16 cavities in half-cup (125ml) capacity muffin trays.
  2. Beat the eggs on medium speed in an electric mixer for 5 minutes. Add the sugar and beat for a further 2 minutes.
  3. In the meantime, using a blender or stick mixer, purée the drained raspberries and cherries.
  4. Sift the flours, xanthan gumver the top of each muffin.
  5. Bake for 20 to 25 minutes or until a skewer, when inserted, comes out clean.
  6. When completely cool, dust with a little icing mixture before serving.

Thanks to Kate Crocker from Gluten-Free Lunchboxes for sharing her recipe for Gluten-Free Raspberry and Cherry Choc Muffins. Kate’s first e-cookbook is now available. It’s packed with tasty recipes the whole family will enjoy.