24 Apr Raspberry Muffins
Raspberry Muffins are a yummy way to make the most of raspberry season, frozen raspberries will work, but seasonal is always best.
20 mils egg replacer ( I used Bob’s red Mills egg replacer)
1/4 teaspoon baking soda
1 1/4 cup almond milk ( I used Califia Farms)
2 punnets of Raspberries.
2 cups whole meal flour
1/2 cup of shredded coconut
2 teaspoons baking powder
3/4 cup brown sugar
1 cup mashed bananas (approx.2-3 bananas)
1/4 cup olive oil
2 tablespoons of almond butter
Small muffin tray
- Preheat oven to 180 degrees celsius.
- Add egg replacement and 1/4 teaspoon baking soda to unsweetened almond milk, whisk well, place to one side for the binding powers to kick in.
- Set aside 20 whole raspberries to decorate. Chop the rest of the fresh raspberries in half to fill up 1 cup.
- Combine dry ingredients, whole meal flour, brown sugar and baking powder.
- Mix well.
- Add shredded coconut and mix well.
- Mash bananas.
- Add Bananas dry mix – don’t stir in yet.
- For a second time whisk egg replacement, almond milk mix and add to dry mix.
- Mix all ingredients well to a batter.
- Combine 1/4 cup of olive oil and 2 tablespoons of almond butter into a heavy based pot or even a fry pan.
- Over a very low heat stir the almond butter so it melts into the oil ( I found the easiest way to mix the two oils was to use a flat edged knife, the almond butter is a little gritty once melted, which is fine as it still mixes well into the batter).
- The oils should only be warm, do not allow them to heat up too much, the process should take less than one minute.
- Now pour warm oils into batter mix really well.
- Fold 1 cup of raspberries gently (try not to break them up too much) and evenly through the mixture.
- Pour batter into muffin papers (makes 10)
- Decorate each muffin with two whole raspberries.
- Cook at 180 degrees celsius for 50-55 minutes ( Muffin tops should be brown once well cooked, if in doubt give them an extra minute or two)
Raspberry Muffins are bursting with a fresh tart raspberry flavour, for extra decadence natural coconut yoghurt does add to the flavour. These will keep a couple of days if stored in a cool place in an air tight container.
Recipe by Catherine Carr