Quick & Easy Vegan  Gluten-Free Raspberry Muffins

Scribbled Underline

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

Gather the Ingredients

– plain unsweetened applesauce – oil – vanilla extract – raspberries – sugar (optional, for sprinkling on top)

– 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.

– Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

– Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.

– Allow them to cool slightly before eating.