Monday, 11 January 2016

Raspberry & Chocolate Chip Muffins

Original recipe from The Conscientious Eater.

Raspberry & Chocolate Chip Muffins


2 cups GF flour
¾ cup vegan sugar
1 tablespoon baking powder
½ teaspoon salt
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 cup non-dairy milk
¼ cup unsweetened applesauce
1 cup fresh raspberries (I used frozen)
½ cup non-dairy chocolate chips


Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray.
I used muffin liners.
In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water.
Set aside to gel while you prepare the rest of the batter.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
Add in the wet ingredients and mix until just combined.
Fold in the raspberries and chocolate chips.
Evenly divide the batter among the 12 muffin tins and bake for about 20 minutes until a toothpick inserted into the middle comes out clean.
Allow the muffins to cool slightly before removing from the pan.
Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.

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