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!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Low Lactose
Keyword: almond milk recipes, dairy free, easy desserts
Servings: 12
Calories: 172kcal
Author: Kristina Tipps
- 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
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.
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