For those who fancy trying something new this weekend, Louise Palmer-Masterton, founder of vegan restaurant Stem & Glory, has shared her recipe for raspberry and almond muffins that are both vegan and gluten-free.
Whether you’re vegan and gluten-free or not, these muffins are worth trying simply because they look so tasty.
It might seem like a lot of ingredients, but they’re all fairly easy to get a hold of at your local supermarket and the method is simple…
How to make vegan gluten-free raspberry and almond muffins
Ingredients:
Makes 12 large muffins.
- 2 cups gluten-free flour
- 2 cups ground almonds
- 2 tsp baking powder (gluten-free)
- 2 tsp bicarbonate of soda
- 1 x apple, grated
- 1 x lemon (juice and zest)
- ¾ cup maple syrup
- 3 tbsp coconut oil
- ½ cup sunflower oil
- ¾ cup rice milk
- 1 tbsp apple cider vinegar
- 1 cup frozen raspberries
- ¼ cup flaked almonds (for garnish)
Method:
- Mix dry ingredients in a bowl (except flaked almonds).
- Place the wet ingredients, including the apple (but excluding frozen raspberries) into a food processor and blend.
- Mix the wet and dry ingredients together, then fold in raspberries whilst still frozen.
- Pour the mixture evenly into 12 muffin cases.
- Sprinkle with the flaked almonds and bake for 20-25 minutes at 150 °C.
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