These muffins were inspired by a very a specific brief to serve at my last Yoga Immersion:
1.) Healthy Post Yoga Snack
2.) A little bit of Pink to celebrate Mother’s Day
Full of fiber, gluten free and a lovely hit of tangy raspberry against the natural sweetness of coconut sugar, these are super tasty and they also freeze well so they’re great to include in the batch cook and pop into lunch boxes.
Ingredients – makes 10 muffins
- 1/2 cup soft organic butter or (mild flavoured) coconut oil
- 1 cup coconut sugar
- 2 eggs, beaten
- 1 tsp vanilla paste
- 1 3/4 cups gluten free oat flour
- 1/4 cup Self Raising Gluten Free Flour (always Dove’s Farm)
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup unsweetened, unroasted almond milk
- 1 cup fresh raspberries (washed and dried)
Optional Topping: 2 tblsp oats mixed with 1/2 tsp of beetroot powder to get that lovely pink colour
Preheat the oven to 180 c. Line a muffin tin with muffin cases (unbleached, sutainably sourced are the best).
Cream the butter and sugar together. Add in the eggs and vanilla paste. In a separate bowl combine flours, cinnamon and baking powder. Combine 1/2 the dry mixture and 1/2 the almond milk with the wet mixture and mix well. Then add the rest of the flours and the milk and mix until combined. Fold in the raspberries carefully so they don’t break up too much.
If you are using the topping. Sprinkle a pinch of the oat and beetroot powder mix ontop of each muffin.
Bake in the oven for between 18-20 mins. A knife should come out clean and they’re done!
Leave to cool for about 15 mins on a wire rack before eating and completely before freezing. They are best eaten within 4 days and kept in the fridge.