Delicious, toddler-friendly raspberry muffins which are dairy, soya and egg free. With reduced sugar and a gorgeous fluffy texture, these are great for weaning and beyond! Any soft fruit can be used in place of raspberries if preferred.
Dairy / egg / soya / nut free
Makes 12 muffins
Keep covered in the fridge for 2 days or freeze for up to 3 months and defrost thoroughly before serving.
INGREDIENTS
- 250g plain flour
- 3/4 tsp bicarbonate soda
- 1/2 tsp baking powder
- 150ml plant based milk (I used oat)
- 50ml melted coconut oil (or light veg oil)
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 150g fresh or frozen raspberries, chopped
METHOD
1. Pre-heat oven to 180c and line or grease a 12 hole muffin tin
2. Sift flour, bicarb & baking powder into a large bowl
3. In a separate bowl whisk together the milk, oil, maple syrup, vanilla extract
4. Add the wet mix into the dry mix and whisk until combined. The texture should be thick & sticky, rather than runny
5. Fold through the raspberries lightly
6. Divide mix evenly into the cases & bake for 20 mins
7. Leave to cool completely & serve
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