Go Back
–+ servings
Print

Orange Raspberry Muffins

Cook Time 23 minutes
Servings 12 Muffins
Author Ashley

Ingredients

  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil melted
  • 1 teaspoon vanilla
  • 1 tablespoon chia seeds
  • 1 cup almond milk
  • 2 teaspoons lemon juice
  • Zest + juice orange
  • 1 1/3 cups buckwheat flour
  • 2/3 cup almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch sea salt
  • 1/2 teaspoon cinnamon ground
  • 1 1/2 cups fresh raspberries

Instructions

For the Buttermilk

  • Measure out one cup of almond milk. Stir in the lemon juice and leave to sit for 10-15 minutes.

For the Chia Egg

  • In a small bowl mix the chia seeds with 3 tablespoons of water. Leave to gel for 10-15 minutes.

For the Muffins

  • Preheat the oven to 350ºF. Grease a muffin pan with coconut oil or line with muffin liners.
  • In a large bowl whisk together sugar, oil, vanilla, chia egg (or regular egg), "butter milk", orange zest and juice. Set aside.
  • In another bowl, stir together the dry ingredients until combined. Pour into the wet ingredients and mix until fully incorporated.
  • Fold in the raspberries. Transfer the batter to the prepared muffin pan, filling each hole to the top. Bake for 20-25 minutes or until a toothpick comes out clean.
  • Cool in the muffin pan for at least 5 minutes before removing. The muffins will keep for 5 days in an airtight container on the counter.