Raspberries Muffins

Published on in Breakfast
Raspberries Muffins
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Raspberries Muffins

Recipe by mrsslimonplantsCourse: Breakfast
Servings

14

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 2 cups gluten free thick rolled oats

  • 1/2 cup millet grounded into flour

  • 3 ripe bananas

  • 5 Medjool dates

  • 1/3 cup unsweetened apple sauce

  • 1 cup frozen or fresh raspberries

  • 1 tsp apple cider vinegar

  • 2 tsp vanilla extract

  • 1 tsp baking powder

  • 1/4 tsp sea salt

  • 2/3 cup unsweetened plant milk (I used soy)

  • *2 tbsp ground flax meal (to use as flax egg)

Directions

  • Preheat oven to 350 °F. Prepare your flax egg by adding 6 tbsp water in ground flax. Mix and keep aside. Add apple cider vinegar in your plant milk to let it curdle and keep aside.
  • Pulse 1 cup thick rolled oats and millet in high speed blender to make into flour. Pour it on a dish, add all your dry ingredients.
  • Mash bananas, add your wet ingredients into this mix. Remove pits, chop medjool dates into very small pieces and add to this mix.
  • Add dry with wet ingredients. Gently fold in raspberries at the end. Pour the batter in muffin tins or baking pan. Bake at 350 °F for 25-30 minutes or until toothpick comes out clean.

Notes

  • Add 6 tbsp of water with 2 tbsp of ground flax to make flax egg and keep it aside for 10 minutes.

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