Easy and delicious, these gluten free, Nutty Vegan Peach Raspberry Muffins are gently spiced with cardamom and would make a delicious breakfast treat or anytime snack. Perfect with a cup of tea or coffee.
Ingredients
- 1/2 cup All-Purpose Gluten Free Flour plus 1 tablespoon, I used Bob’s Red Mill 1 to 1 baking flour
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Cardamom
- 1/2 cup Granulated Sugar
- 1/4 cup Almond Flour I used Bob’s Red Mill
- 1 tablespoon Flax Meal
- 3 tablespoons Warm Water
- 1/2 cup Almond Milk
- 1/4 cup Coconut Oil melted
- 1 Fresh Peach cut up
- 1/4 cup Raspberries
- 1/4 cup Chopped Walnuts
Instructions
- Preheat oven to 350°F.
- Line a muffin tray with muffin cups and set aside.
- Add 1 tablespoon flax meal and 3 tablespoons warm water to a bowl. Mix well and set aside for 10 minutes to make a flax egg.
- In another bowl, add in the 1/2 cup of gluten free flour blend, salt, baking powder, cardamom, sugar, almond flour in a bowl and stir well.
- Make a “hole” in the middle of the dry ingredients and add in the flax egg, almond milk, and coconut oil and stir well.
- Dust the peaches and raspberries with the remaining 1 tbsp of gluten free flour blend and mix them into the muffin mixture. Fold in the walnuts.
- Spoon mixture into muffins cups and bake for 25 minutes.
Nutrition
Calories: 259kcal | Carbohydrates: 28g | Protein: 3g | Saturated Fat: 8g | Sodium: 195mg | Fiber: 2g | Sugar: 18g
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