It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
It's prime time at the markets these days, between the early summer fruits still kicking around, and the late summer harvest starting to roll in, you can have fresh local veggies every day.
I decided I wanted to make something with raspberries (and freeze a bunch of them for the winter too), and that I needed to make some portable breakfast foods to take on road trips, to the beach, or just on the go.
I had made something similar to this for Barre in the past, but wanted to make a version that was dairy, gluten, AND egg free!
Make Your Meal Even Healthier Tip:
The muffins are sugar-free (except if you want to sprinkle a bit on top before they go in the oven) so that's a plus.
If you want to sub in straight up whole what flour for the gluten free flour, you definitely can.
Also, this definitely makes 12 muffins, so be sure to share (or freeze them!).
Makes 12 muffins.
INGREDIENTS:
- 1 and 3/4 cups gluten-free flour (or your choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 flax eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil (I used refined to skip the coconut taste)
- 2/3 cut of non-dairy milk
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 cup raspberries (approx., depending on their size) - fresh or frozen
- cane sugar for topping (OPTIONAL)
INSTRUCTIONS:
Preheat oven to 350.
Grease or line muffin pan with cups.
Make the flax eggs and let sit for at least 5 mins.
In a small bowl add the non-dairy milk and the apple cider vinegar, whisk and let stand for at least 5 minutes. (You're creating a vegan buttermilk type solution here.)
In a large bowl, combine the flour, baking powder and soda, and salt in a bowl and whisk together.
And in another bowl, combine coconut oil with the maple syrup, and beat together. Add the flax eggs, and then the vegan buttermilk, lemon zest and vanilla, beating well after each addition.
Pour the wet ingredients in with the dry, and stir until just combined. Fold in the raspberries.
Divide evenly between the cups and bake for 24 to 26 minutes.
The muffins are ready when the tops are golden brown. They will keep at room temp for 2 days if you can resist eating them all or sharing them!
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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