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Gluten Free Vegan Raspberry Muffins
These gluten free vegan raspberry muffins are perfect for a Sunday brunch or for sweet snack during the day.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 224 kcal
Ingredients
For the muffins:
- 1 tbsp ground flaxseed
- 2 1/2 tbsp hot water
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3/4 cup vanilla almond milk (or oat milk)
- 1/3 cup vegetable oil (or oil of choice)
- 2 cups gluten free flour blend (I used Jovial)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups raspberries
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
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Preheat oven to 375 degrees. Grease a 12 count muffin tin and set aside for now.
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To make a flax egg, combine the ground flaxseed and water in a small bowl and set aside for now.
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In a large mixing bowl, combine the lemon zest, lemon juice, and granulated sugar.
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Add the almond milk, vegetable oil, and your “flax egg”, and stir to mix everything.
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Add the gluten free flour blend, baking powder, baking soda, and salt. Stir until everything is combined (but don’t overmix).
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Fold in the raspberries. Pour the batter into your prepared muffin tin.
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Place the tin in the oven and bake at 375 degrees for 19-23 minutes, or until a knife/toothpick inserted into a muffin comes out clean.
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Let cool completely in the muffin tin before removing and placing on a plate/platter.
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Prepare the glaze by combining the powdered sugar and lemon juice. Drizzle the glaze over the muffins and let sit for a few minutes to set. Enjoy!
Recipe Notes
Nutrition analysis (approximate per serving; assumes about 20% of glaze mixture drips onto plate and does not stay on muffin):
224 calories, 6.5 g fat, 1 g saturated fat, 150 mg sodium, 39 g carbohydrate, 2 g fiber, 22 g sugar, 2.5 g protein, Vitamin A: 1%, Vitamin C: 10%, Calcium: 7%, Iron: 4%