See a recipe for anti-inflammatory, gluten-free muffins from the Well+Good Cookbook.

you could make them using primarily pantry items, too!

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The aforementioned raspberry-almond gluten-free muffins come courtesy of anti-inflammatory food expert,Jenny Carr.

Her gluten-free muffins recipe doesnt have any gluten or sugar, but its still sweet and delicious.

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Preheat the oven to 350F.

Line a muffin tin with paper liners.

Using a spatula, gently fold the raspberries into the batter.

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Using a 1/4-cup measure, drop the batter into the prepared muffin cups.

Remove the pan from the oven.

Let the muffins cool in the pan for at least 15 minutes before removing from the pan.

Two cups with coffee and green tea on a beige background.

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