vegan lemon raspberry muffins
yet another recipe adapted from renee louxs The Balanced Plate.
these were delicious and hearty. i'll post pics in the morning!
enjoy!
3/4 cup organic whole wheat flour
3/4 cup organic spelt flour
2 tsp aluminum-free baking powder
1/4 tsp sea salt
1/4 pls 2 tbls organic coconut oil/butter, softened
1/4 cup agave syrup
1/4 cup organic grade b maple syrup
1/4 cup unsweetened almond milk
zest of 1 organic lemon
juice of 1 organic lemon
1 tsp pure vanilla extract
1/2 tsp organic apple cider vinegar
1 cup organic raspberries
raw organic wheat germ
preheat oven to 350F. grease or lin muffin tins with unbleached muffin cups.
combine flours, baking powder and salt.
beat coconut oil, agave syrup, maple syrup, almond milk, lemon zest and juice, vanilla and appple cider vinegar.
beat in dry until JUST combined...do not over mix.
fold in berries.
pour into muffin tin and sprinkle tops with wheat germ.
bake 20 minutes.
Labels: agave syrup, organic coconut oil, raspberries, the balanced plate, vegan muffins
posted by foodiemama at
8:14 AM
3 Comments:
I love your blog!
I'm so going to try those orange ricotta pancakes a couple recipes down. Yum.
4:12 PM
New here. All the recipes sound so great. I linked to you thru The Cleaner Plate. I love her blog, too.
2:13 PM
delicious!!!!!!! i am making some more right now :) i used unsweetened soymilk instead of almond milk, and a blend of regular/whole wheat pastry flour and wheat germ in place of the flours. they are amazing!!
5:52 AM
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