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Categories:
cooking spray water meal frozen raspberries maple syrup orange coconut oil vanilla baking mix flour baking soda baking powder xanthan gum salt
Viewed: 28 - Published at: 8 years agoIngredients
- cooking spray
- 7 1/2 tablespoons water
- 3 tablespoons flaxseed meal
- 1/3 cup frozen raspberries, crumbled
- 1/2 cup maple syrup
- 1/3 orange, zested and juiced
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2/3 cup gluten-free all-purpose baking mix
- 2/3 cup gluten-free oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
Method
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Whisk water and flaxseed meal together in a small bowl to make flax "eggs". Let stand until thickened, about 5 minutes.
- Place raspberries in a microwave-safe bowl. Heat in the microwave until thawed, 10 to 15 seconds. Stir in flax eggs, maple syrup, orange zest, orange juice, coconut oil, and vanilla extract.
- Whisk baking mix, oat flour, baking soda, baking powder, xanthan gum, and salt together in a bowl. Add raspberry mixture; mix quickly with a spatula until batter is combined.
- Scoop batter into the muffin tin, filling each cup 3/4 full.
- Bake in the preheated oven until browned, about 15 minutes.
