Enjoy a taste of summer with these easy vegan gluten-free raspberry muffins. They’re dairy-free and egg-free, plus, they’re moist and bursting with flavour. Make them with fresh or frozen berries.
Gather the Ingredients
– ground flax seeds
– water
– gluten free flour blend
– baking powder
– salt
– sugar
– Prepare flax egg, set aside.
– Whisk together the flour, baking powder, and salt.
– In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs until blended.
– Add the dry mixture to the wet mixture and stir. Fold in the raspberries.
– Using a spoon or a large scoop, divide batter into the 12 muffin cups.
– If using, sprinkle turbinado sugar onto each muffin.