Dairy-free raspberry muffins

These raspberry muffins are a great dairy-free option for the kids. They’re ideal for after school or to pop in the lunch box.

12

10m

Note: + Cooling time

25m

Ingredients

  • 1 1/2 cups (240g) wholemeal self-raising flour
  • 1 cup (120g) almond flour
  • 1/3 cup (60g) coconut sugar
  • 1/3 cup (75g) raw sugar
  • 250g fresh or frozen raspberries
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (125ml) canola oil, sunflower oil or vegetable oil
  • 3/4 cup (185ml) dairy-free coconut and almond milk

Method

STEP 1

Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases. Combine the wholemeal flour, almond flour, combined sugar and raspberries in a large bowl.

STEP 2

Whisk the egg, oil and milk in a jug. Add the egg mixture to the flour mixture and gently fold until just combined (don’t overmix). Divide mixture evenly among paper cases.

STEP 3

Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer the muffins to a wire rack to cool completely.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.