Raspberry Orange Muffins (Gluten Free, Dairy Free, Vegan)

This incredibly moist muffin will have everyone drooling for more! It's gluten and dairy free, vegan, and can be paleo with a flour substitution. No refined sugars!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 188 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon xanthan gum
• ½ cup maple syrup
• cooking spray
• 3 tablespoons coconut oil, melted
• 7 ½ tablespoons water
• 3 tablespoons flaxseed meal
• ⅓ cup frozen raspberries, crumbled
• ⅓ orange, zested and juiced
• ⅔ cup gluten-free all-purpose baking mix
• ⅔ cup gluten-free oat flour

Recipe Instructions

Step 1

Bake in the preheated oven until browned, about 15 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step 3

Whisk water and flaxseed meal together in a small bowl to make flax "eggs". Let stand until thickened, about 5 minutes.

Step 4

Place raspberries in a microwave-safe bowl. Heat in the microwave until thawed, 10 to 15 seconds. Stir in flax eggs, maple syrup, orange zest, orange juice, coconut oil, and vanilla extract.

Step 5

Whisk baking mix, oat flour, baking soda, baking powder, xanthan gum, and salt together in a bowl. Add raspberry mixture; mix quickly with a spatula until batter is combined.

Step 6

Scoop batter into the muffin tin, filling each cup 3/4 full.