How do you like your muffins? If you like them cake-like, you’re going to love this recipe. These raspberry almond muffins are soft and tender, not too sweet, with a delicate balance between the tartness of the fruit and the rich taste of almonds. They smell delicious too, and although not exactly as healthy as a bowl of fruit, they’re dairy free and gluten free. And most of all, they’re very, very tasty

You won’t find a video for this recipe; between organising the move and all the other projects I’m working on at the moment, I simply don’t have the time to make and edit videos, sorry…however, making muffins is a cinch, and I’m sure you’ll find these ones very easy and quick to make, even without a video to show you all the steps. Happy Baking!

Tips & Notes

• I made these several times, using either honey or agave syrup, and I can say that they tasted great either way; you can also use golden syrup with excellent results, although golden syrup is a less healthy option. If you’re making this for a vegan friend, bear in mind that honey is a no-no, so choose agave syrup instead.
• You can use almond milk instead of soy milk, or any other non-dairy milk of your choice.
• If you like, you can use small strawberries sliced in half instead of raspberries; blueberries work well too.
• You can substitute potato flour with a 50:50 mix of cornflour (corn starch) and fine brown rice flour; the texture will be slightly different, but still cake-like and tender.
• These muffins don’t freeze well because of the fruit, so you’ll have to serve them all in a couple of days – not a great sacrifice, trust me

Raspberry Almond Muffins (gluten free & vegan)

(makes 6 muffins)

25 gr extra-virgin olive oil (0.9 oz.)

30 gr runny honey or agave syrup (1 oz.)

80 gr soy yogurt

60 gr soy milk

1 teaspoon lemon or lime juice

1 teaspoon pure vanilla extract

grated zest of half a small orange

25 gr sugar (0.9 oz.)

110 gr almond meal

60 gr potato flour

pinch of salt

1 teaspoon cream of tartar

0.5 teaspoon bicarbonate of soda

24 raspberries

icing sugar to dust

• Preheat oven to 180° C (355° F) and line a 6 muffins tin with muffin cases.
• Pour all liquid ingredients and the grated orange zest in a bowl and whisk together until combined.
• Add the sugar and whisk for 1-2 minutes until thoroughly mixed in.
• In another bowl mix together the rest of the dry ingredients (almond meal, potato flour, salt, cream of tartar and bicarbonate of soda).
• Add the liquid ingredients to the dry mix and stir until combined.
• Pour the batter into the lined baking tin, then place 4 raspberries into each muffin, pushing gently into the batter.
• Bake for 20-25 minutes, until a toothpick inserted in the centre of the muffins comes off clean.
• Let the muffins cool for 3-5 minutes in the tin, then lift them and place them on a wire rack to cool completely,
• Dust with icing sugar and serve.
• Muffins are best eaten the day they are made, however these will keep for 1-2 days stored in an airtight container.

For a printable recipe in pdf click here.

This recipe is linked to  Slightly Indulgent Tuesdays.

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Tagged as: gluten-free, recipe, vegan