One of my favorite parts of summer is fresh vegetables and fruits. I love visiting local farms or the farmers market and picking out the locally grown produce for my weekly meals. It’s fun talking to the farmers and sharing recipes and tips. I seriously am a kid at Christmas or at a candy store when I do these weekly outings. It’s just my thing!! What’s better than knowing exactly where your food came from and how it was grown?
What’s more fun for me, is having my own garden. I love planting, weeding and harvesting it all. It’s almost therapeutic for me. I take care of the plants like they’re my kids. Watering, making sure weeds don’t over take them and checking in on them daily. Our garden got a late start with the move, but I was happy our previous homeowners had a green thumb and had garden boxes already done and filled. All I had to do was plant my favorites.
We have an overflow of raspberries. My bush is still young, but my sisters produces so much. I been freezing them, adding them to smoothies, and using them in ice cubes to flavor water. Even tried Nuunsicles with them (recipe to follow). I thought it would be great to make some muffins too. With the baby arriving in 2 months, I have wanted to begin planning ahead and getting snacks and meals prepared for after D-day. And who wouldn’t want healthy muffins stocked?
Raspberry Almond Muffins, GF & Vegan
Although I am not gluten intolerant, I still like to minimize the amount of grains we consume from gluten and wheat, so I opted for GF muffins. They are vegan and you only need to dirty one bowl. There’s actually very few ingredients in these and plenty to share. Although, I have learned R’s not very good at sharing. 🙂 We are working on it.
You’ll love the almond raspberry flavor, and I think they would be great with a bit of white chocolate chips making them more of a splurge. It’s not surprise that fresh raspberries in season taste better too!!
You can sub the raw organic can sugar for maple syrup or honey, to lessen the sugar. They will taste great either way. I promise it’s worth heating up the house for an hour or two, which I know is hard when you don’t have AC and its HOT!! I feel ya friends.
- 2 flax eggs (2 Tbs ground flaxseed + 6 Tbs water)
- 1½ c almond milk
- 1½ tsp almond extract
- ¾ c grapeseed oil
- 2 c GF flour blend
- 1 c almond meal (or use another cup of GF Flour blend)
- 2 tsp xanthan gum (if it's not in GF blend)
- 1 c sugar
- 3 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 2 c raspberries, fresh or frozen
- ½ c sliced / chopped almonds
- Preheat oven to 375 degrees. Line muffin tin with liners or grease well.
- In large mixing bowl add the flax eggs and let sit for a few minutes. Then add the almond milk, almond extract and grapeseed oil. Mix well.
- Add in all the dry ingredients, except for the almonds and raspberries. Mix well. (Mixture should be a little thicker than most muffin mixtures, but still wet).
- Stir in raspberries and almonds, making sure not to break the raspberries. In other words be gentle.
- Pour mixture into lined muffin tins, filling the tins ⅔ full. Bake for 18-22 minutes.
- Store in fridge or in freezer once cooled.
Raspberry Almond Muffins, Gluten Free & Vegan #muffins #baking #vegan #glutenfree Share on X
I hope you all had a great Independence Day weekend celebrating with friends and family. We enjoyed having a day free from house work and yard work to just be together. I’ve come to realize the house will always be there 😉 and the work!!
Until Next Time Be Whole and Be Fit