Raspberry Lemon Muffins (nut-free, gluten-free!)
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 9 muffins
A glorious flavour combination – tart lemon, sweet raspberries, a little coconut sugar.
Equipment
- Muffin Pan
Ingredients
- 2 tablespoons ground flaxseed
- ¼ cup water
- 2 cups gluten-free oat flour (or regular if gluten isn't an issue)
- ½ cup gluten-free rolled oats (or regular if gluten isn't an issue)
- 2 teaspoons baking powder
- ½ cup coconut sugar
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- 1 cup unsweetened organic soy milk
- 1½ cups frozen raspberries
Instructions
- Position the oven rack to the middle of the oven and preheat to 350ºF.
- In a small bowl, mix the flaxseed with water and set aside for 5 minutes to thicken.
- In a large bowl mix together the oat flour, rolled oats, baking powder, coconut sugar, cinnamon, and salt.
- Next, add the zest, lemon juice, vanilla, milk, and the thickened flax mixture and mix together until combined and no dry spots remain. Fold in the raspberries.
- Distribute the batter into the muffin pan (scoop a heaping 1/3 cup of batter for each muffin – you should get 9 muffins) and bake for 22 to 25 minutes until the muffins are browned and slightly firm to touch.
- Let the muffins cool for 10 minutes in the muffin pan and then transfer to a cooling rack to cool completely. If not enjoyed within a day or two of baking, freeze the muffins to maintain freshness.
Notes
Optional: feel free to add ½ cup chopped walnuts or almonds.
If you're using a silicone muffin pan, the baking time might be a little longer.
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