Best Vegan Raspberry Lemon Muffins
Ingredients
- 1/3 cup lemon juice
- zest of 2 lemons
- 2/3 cup maple syrup
- 2/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 2/3 cups buckwheat flour
- 2/3 cup blanched almond meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 heaped cup frozen raspberries
Toppings
- dollop of PureCocobella vanilla coconut yogurt
- additional raspberries
- lemon zest
Preparation
Preheat your oven to 180°C (conventional and not fan forced). In a small bowl combine 1/3 cup lemon juice, zest of 2 lemons, 2/3 cup maple syrup, 2/3 cup almond milk, and 1 teaspoon vanilla extract. Whisk well.
In a large bowl, whisk together 1 2/3 cups buckwheat flour, 2/3 cup blanched almond meal, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/4 teaspoon sea salt.
Pour the wet ingredients into the dry mix and mix until you end up with a smooth batter. Gently fold through 1 heaped cup of frozen raspberries.
Spoon the batter into muffin trays and bake for 25 minutes or until golden and cooked through. Use silicone moulds for non-stick results.
Transfer to a cooling rack before decorating with a dollop of PureCocobella vanilla coconut yogurt, more raspberries, and lemon zest. This recipe makes 9-12 muffins.
