Raspberry Muffin
Prep Time | 10 minutes |
Cook Time | 17-20 minutes |
Servings |
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Ingredients
- 1 cup all purpose flour
- 1 cup oat flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 2 flax eggs
- 1/4 cup vegan butter melted
- 1 cup plant based milk
- 1 lemon zest
- 1/5 cups fresh or frozen raspberries
Ingredients
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Instructions
- Preheat oven to 400°F
- Make the flax eggs by combining 2 tbsp of ground flax with 6 tbsp of water and set aside
- Combine the flours, sugar, baking powder, baking soda and cinnamon in a large bowl
- In a medium bowl, combine the flax egg, butter and lemon zest
- Pour the wet ingredients into the dry (don't overmix!)
- Fold the berries into the batter
- Pour approximately 3 tbsp of batter for each muffin into a lined muffin tray
- Bake for 17-20 minutes
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