Dairy Free Raspberry Muffins
Dairy Free Raspberry Muffins are made with vanilla almond milk and flax eggs! They are incredibly moist and bursting with sweet berry flavor!
Servings: 12
Calories: 172kcal
Equipment
- muffin tin
- muffin liners
- mixing bowls
- whisk
Ingredients
- 1 ½ cup flour
- ⅔ cup sugar
- 2 teaspoon baking powder
- ½ tsp salt
- ⅓ cup olive oil
- 2 teaspoon vanilla extract
- ¾ cup vanilla almond milk
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 400°. Mix 1 tablespoon ground flax seed with 3 tablespoons of water. Let chill while making batter.
- Mix flour, sugar, baking powder, and salt.
- Add the oil, vanilla extract, and almond milk to a measuring cup and mix well. Add to the dry ingredients and mix until just combined.
- Add the flax egg and mix until fully incorporated.
- Fold in the raspberries, being careful not to press on them too hard to avoid crushing them.
- Bake for 20 minutes.
Nutrition
Serving: 3oz | Calories: 172kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 189mg | Potassium: 55mg | Fiber: 2g | Sugar: 12g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
