On wednesdays we wear pink but these pretty, pink raspberry muffins can and should be eaten every day 😉
These muffins are glutenfree, vegan #ofcourse, refined sugar free, oil/butter free and most important they taste delicious!
Pretty-in-Pink Raspberry Muffins
Vegan and glutenfree raspberry muffins
- ½-1 ripe banana (approx. 70g/2.5oz)
- 60 grams almond flour (2 oz)
- 140 grams whole grain rice flour (5 oz)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp vanilla sugar (or vanilla extract)
- 1.5 dl oat or almond milk (0.6 cups)
- 3 tbsp agave syrup (or maple syrup)
- 100 grams frozen raspberries (3.5 oz)
- ½ lemon (zest only)
In a large bowl mix together almond flour, rice flour, baking powder, baking soda and vanilla.
In another bowl add the banana and mash it. Add the agave syrup and mix well.
Pour the banana mixture and the plant milk into the bowl with the flour and mix it together.
Add the lemon zest to the bowl and mix well.
Lastly, add in the frozen raspberries to the bowl and mix it gently together.
Preheat the oven to 200C° (390F°).
Put 8 paper muffin cups on a baking tray and distribute the dough evenly into the 8 muffin cups.
Bake the muffins in the oven for 25 minutes until golden brown.
The dough should be a little thick as we don’t want the muffins to become soggy when the raspberries get heated up in the oven.
This recipe is available both in English and Danish (click the flag below to switch language)