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ALMOND AND RASPBERRY MUFFINS

Servings 12 Muffins

Ingredients

  • 260 g Spelt Flour I used white
  • 120 g Sugar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 50 g Ground Almonds
  • 1 Banana Mashed
  • 140 g Frozen Raspberries or 1 punnet of fresh
  • 100 ml Oil I used rice bran
  • 200 ml Dairy Free Milk
  • 1/4 cup Maple Syrup
  • 1.5 tbsp Almond Essence or vanilla
  • 1 tsp Apple Cider Vinegar

Instructions

  1. Preheat the oven to 170 degrees.
  2. Add the flour, sugar, bicarbonate of soda, baking powder and ground almonds to a large mixing bowl.
  3. Add the oil, dairy free milk, almond essence, apple cider vinegar and maple syrup to a jug then slowly pour into the dry mix. Stir well.
  4. Stir in the mashed banana and the raspberries.
  5. Spoon into 12 muffin cases then bake for around 15-20 mins.
  6. Leave to cool down then enjoy!