Hi everyone! I hope all is going well in the craziness of the 2020 pandemic! The Holiday Season has had me dreaming about baking cookies- BUT I don’t want to eat them all. Last night I ALMOST made chocolate chip cookies, but then decided to make my morning easier by making muffins! My husband was on board and I had some really beautiful raspberries in the fridge. These are perfect for Christmas morning if you are looking for something quick and easy to make! I used eggs in mine, but vegan options are included in the recipe to help you make it vegan if you need. Thank you and enjoy!
Gluten-Free Dairy-Free Raspberry Chocolate Chip Walnut Muffins (with Vegan options)
Makes 12 muffins
- 1 3/4 cups of King Arthur Flour Measure for Measure Gluten-Free Flour
- 3/4 cups sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 whole large eggs OR 2 flax eggs for vegan muffins (2 tbsp flax seed meal, 6 tbsp warm water – mix and sit for 5 mins)
- 3/4 cup oat milk (or dairy-free milk of choice, almond milk also works nicely)
- 1/2 cup melted dairy-free butter (like EarthBalance vegan butter sticks)
- 1 cup raspberries
- 1/2 cup dairy-free chocolate chips (like Enjoy Life or Lily’s)
- 1/2 cup chopped walnuts
- Optional: cane sugar for sprinkling on top
- Preheat oven to 375 degrees F.
- Grease muffin pan.
- If you are making vegan muffins, Make the flax eggs in a small bowl. Let sit for 5 minutes.
- Combine dry ingredients in a bowl (flour, salt, baking powder, baking soda, cinnamon).
- In a mixer, combine eggs (or flax eggs), oat milk, vegan butter, and vanilla.
- Slowly add in dry ingredients and mix thoroughly.
- Add in raspberries, chocolate chips, and chopped walnuts- if you put the raspberries in the mixer, they will break up; if you want whole raspberries, fold in with a spatula.
- Use a spoon to fill muffin pan 3/4 way in each area, then sprinkle can sugar on top of each muffin.
- Let sit for 10 minutes, then put in oven and bake for 22-24 minutes.
- Take out of oven and let sit in baking pan for 5 more minutes, then move to a cooling rack to cool completely.
- If storing, be sure to add a paper towel into the container to absorb moisture. They will be best if eaten in the first 1-2 days. If storing longer, store in freezer.