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!
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.
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.