Raspberry, Lemon Zest & Almond Muffins

These muffins are deliciously light and zesty, making them a decadently healthy afternoon tea treat, or a grab and go breakfast. The muffins contain coconut sugar, which has a lower glycaemic impact and contains more minerals that refined sugar. The olive oil adds healthy monounsaturated fats and lemon zest provides more vitamin C than the lemon flesh itself! To make a nut free version, switch the unsweetened almond milk to rice milk and leave out the almond extract or substitute this with 1/2 teaspoon of ground ginger to add a bit more spice.

RASPBERRY, LEMON ZEST & ALMOND MUFFINS

Ingredients (Makes 10-12 muffins):

• 2 cups of gluten free plain flour (I use Doves)
• 2 teaspoons of aluminium free baking powder
• 1/2 teaspoon of baking soda
• 3/4 cup coconut sugar
• 1 tablespoon of flaxseeds, ground
• zest of 2 large lemons
• 1 cup unsweetened almond milk
• 1/3 cup olive oil
• 1 teaspoon of almond extract
• 3 tablespoons of water
• 2 tablespoons of apple cider vinegar
• 2 cups of organic raspberries

Directions:

1. Set the oven to 190C (170C fan based) and line a muffin tray with squares of baking paper,
2. Mix the ground flaxseeds with 3 tablespoons of water and leave to one side for 15 minutes,
3. Mix the wet ingredients on one bowl (almond milk, olive oil and apple cider vinegar & almond extract),
4. In a separate bowl mix the dry ingredients (plain flour, coconut sugar, baking powder, baking soda and lemon zest),
5. Fold the wet ingredients into the dry and then add the flaxseed mixture and once fully combined, mix in the raspberries,
6. Add approximately 2 tbsp of mixture to each baking paper square. If there is more mixture left over, distribute this evenly between the squares,
7. Bake in the oven for 25-30 minutes. Check after 25 minutes with a fork to see if this comes out clean,
8. Enjoy!