Raspberry Muffin
These raspberry muffins are delicious any time of year. As you can use fresh or frozen berries you can enjoy a taste of summer anytime of year.
Course
Breakfast
,
Snack
Servings
Prep Time
12
10
minutes
Cook Time
17-20
minutes
Servings
Prep Time
12
10
minutes
Cook Time
17-20
minutes
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
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