Sarah Wilson’s Sugar-Free Raspberry Muffins Recipe

What’s the secret to maintaining a sugar-free diet? Options of course! Like these delicious sugar-free raspberry muffins from Sarah Wilson.

We can’t get enough of these sugar-free raspberry muffins and best of all, they’re super easy to make!

You will need:

  • 25 g gluten-free flour, sifted
  • 2.5 tsp baking powder
  • 1/2 tsp salt
  • 250g unsweetened almond milk (use regular milk or coconut milk to make recipe nut free)
  • 125g butter, melted
  • 2 eggs, whisked
  • 75 ml rice malt syrup
  • 180g frozen or fresh raspberries


  • Preheat the oven to 180°C. Line a muffin or cupcake tray with 12 muffin cases.
  • Combine the sifted flour, baking powder and salt in a large bowl. Pour in the milk, butter, eggs and rice malt syrup. Mix until a batter forms. Gently stir through the raspberries.
  • Spoon the mixture into the prepared patty cases, and bake for 25–30 minutes or until the muffins are well risen and a skewer comes out clean when inserted into the centre.
  • Remove from the tray and allow to cool on a wire rack before serving.


I Quit Sugar Sarah Wilson

Taken from I Quit Sugar: Kids’ Cookbook by Sarah Wilson (Bluebird, €13.99), out now

Try Vogue’s recipe for sugar-free cranberry flapjacks