Almond Butter Raspberry Muffins VEGAN
Ingredients
1 cup Gluten free flour
1/2 cup almond flour
1.5 tsp baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoon vanilla
1/2 cup dairy-free milk
1 flax egg combine 1 tablespoon ground flaxseed with 3 tablespoon water and sit for 3 minutes
½ cup coconut sugar sugar
1.25 cups raspberries fresh or frozen
1/3 cup almond butter
¼ cup almond or avocado oil
¼ cup almond slivers or chopped almonds
2 tablespoon coconut sugar sugar
½ teaspoon ground cinnamon
Directions
Pre-heat the oven to 350 degrees C lightly grease a muffin pan.
I
n a small bowl, combine the almond slivers, cocnut sugar sugar and cinnamon and set aside.
This is the topping
. In a large mixing bowl, combine the flours cocnut sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the non dairy milk, almond butter, vanilla, flax egg and oil.
Add the wet mix to the dry and fold through until just combined.
Add the raspberries and fold again being careful not to over mix the batter.Place a spoon of batter in a muffin mould and follow with a sprinkle of the topping
Fill the muffin tin to three-quarters before adding more topping to the top of the muffin.
Continue with the remaining mold. Place the tray in the oven bakie 15-20 minutes, or until a skewer comes out clean from the center of the muffin.
Remove from the oven and allow the muffins to sit for 10 minutes before removing from the pan to serve.
