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Lemon Raspberry Muffins - Gluten Free & Vegan
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Ingredients
Wet:
2
teaspoon
vanilla
1
teaspoon
lemon extract
optional, but it heightens the lemon flavor
Zest of one lemon
use a Microplane!
Squeeze of fresh lemon
helps with the loft when it interacts with the baking soda
1 1/2
cup
applesauce
Costco sells Organic Tree Top now, 4 large jars
3
oz
pureed prunes
I used one jar of baby food
1/4
cup
light olive oil
not extra virgin! or other oil of choice
2
cup
fresh or frozen raspberries
or any berry really
Dry:
1
cup
brown rice flour
3/4
cup
teff flour
or oat, millet, more brown rice
1/2
cup
tapioca flour
1/2
cup
palm sugar or other granulated sugar
1 1/2
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
guar gum
You can replace the gum and flours with 2 cup whole wheat pastry flour
1
teaspoon
salt
Instructions
Method:
Mix the wet ingredients together through the oil.
Whisk in the sugar, soda, baking powder, salt, guar gum, and lemon juice.
Whisk in all flours.
Fold in raspberries. Should look like a typical muffin batter.
Pour into greased muffin tin, and bake in a 375 degree oven for 18-22 minutes until muffin tops are just firm and set.