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!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step: 2

Whisk water and flaxseed meal together in a small bowl to make flax “eggs”. Let stand until thickened, about 5 minutes.

Step: 3

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.

Step: 4

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.

Step: 5

Scoop batter into the muffin tin, filling each cup 3/4 full.

Step: 6

Bake in the preheated oven until browned, about 15 minutes.


Per Serving: 188 calories; protein 2.8g; carbohydrates 29.8g; fat 7.4g; sodium 308.6mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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