Day 3 of MUFFIN MANIA features a quick, healthy and absolutely flavourful muffin that is sure to satisfy your craving for something sweet. A subtle hint of banana softens the tangy punch of raspberries and lemons in this oat-based, gluten-free recipe. Our Vegan Lemon Raspberry Muffins makes a great breakfast, afternoon snack or even lunchtime dessert that is kid-approved.
Serves: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
1/4 c coconut oil
1/2 c maple syrup
1/4 c coconut/almond milk (slightly warmed)
1 tsp vanilla
1 large flax egg
1 mashed banana
1/2 lemon juiced (about 1/8 c)
1 Tbsp lemon rind
1 c gluten-free flour blend
3/4 c gluten-free oat flour (grind gluten-free oats using a high-powered blender)
1 tsp baking soda
1 tsp baking powder
1/2-3/4 c fresh raspberries
- Preheat oven to 350 degrees. Mix 2 tbsp ground flax seed with 5 Tbsp of water and let sit for 5 minutes.
- Meanwhile, mash the banana and add vanilla, maple syrup, melted coconut oil, lemon and slightly warmed almond milk – this will help prevent the coconut oil from coagulating. Then add flax egg and stir.
- Add flour and oat flour first and do not stir yet. Add baking powder, baking soda and sea salt on top of the flour. Mix it all together. Fold in the raspberries and lemon rind. Fill muffin tray with liners and pour in batter. Sprinkle with a few rolled oats on top of each muffin.
- Bake for about 20 minutes and enjoy!