25/01/2021
These muffins are not only healthy but taste delicious 😋 too.
Dry Ingredients -⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 1/4 cups gluten free oat flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup finely ground, blanched almond flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 teaspoon baking soda (bicarbonate soda)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 teaspoon baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 teaspoon salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Wet Ingredients -⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup + 2 tablespoons water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup non dairy milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons lemon juice ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Zest of one lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons melted coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup coconut sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup our maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 teaspoon pure vanilla extract ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1 1/2 cup fresh raspberry, washed & patted dry. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method -⠀⠀⠀⠀⠀⠀⠀⠀⠀
* Preheat oven to 180 degrees. Line 12 cup muffin pan with cup cake liners⠀⠀⠀⠀⠀⠀⠀⠀⠀
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* In large bowl, sift all dry ingredients altogether. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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* Add water & milk to a microwave safe bowl. Heat in 10 seconds increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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* In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk well altogether. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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* Add wet ingredients to dry ingredients. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix well, making sure no flour patches remain. Gently fold in raspberries. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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* Pour batter evenly into prepared muffin pan. Fill each cup 3/4 of the way for a greater quantity of smaller muffins or all the way for big domed muffins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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*Bake for 20-30 minutes. Insert toothpick to check if muffins are ready- if toothpick comes out clean, they are ready. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Hope you enjoy baking these healthy muffins!
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