RASPBERRY ORANGE MUFFINS (GLUTEN FREE, DAIRY FREE, VEGAN)
This incredibly moist muffin will have everyone drooling for more! It's gluten and dairy free, vegan, and can be paleo with a flour substitution. No refined sugars!
Provided by Emma Fowler
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Whisk water and flaxseed meal together in a small bowl to make flax "eggs". Let stand until thickened, about 5 minutes.
- Place raspberries in a microwave-safe bowl. Heat in the microwave until thawed, 10 to 15 seconds. Stir in flax eggs, maple syrup, orange zest, orange juice, coconut oil, and vanilla extract.
- Whisk baking mix, oat flour, baking soda, baking powder, xanthan gum, and salt together in a bowl. Add raspberry mixture; mix quickly with a spatula until batter is combined.
- Scoop batter into the muffin tin, filling each cup 3/4 full.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 188 calories, Carbohydrate 29.8 g, Fat 7.4 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 308.6 mg, Sugar 13.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
