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.
Serves1212
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
