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Raspberry – Sugarfree muffins

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 10 muffins
Author: Lisa & Erik

Ingredients

Muffin dough

  • 3/4 cup/ 2 dl soy flour
  • 1/5 cup / 1/2 dl Almond flour
  • 1 teaspoon Psylliumseeds
  • 1/5 cup 5 dl Plantbased milk (almond, hazelnut, oat, soy)
  • 0,5 teaspoon Salt
  • 1 Banana
  • 1 tablespoon Honey
  • 1 Egg
  • 1 teaspoon Baking Powder
  • 10 Raspberries to add into the dough
  • 6-8 Muffin/Cupcake moulds
  • Decoration:
  • 10 Raspberries to decorate

Instructions

  • Put the oven on 200 celsius/ 375 farenheit
  • Mix all of the dry ingredients together in a large bowl.
  • Mix the egg, the honey and banana in a blender until they are completely mixed.
  • Mix the banana egg cream into the large bowl, add the milk and stir in the raspberries gently.
  • Add the dough into 6-8 muffin mould and sprinkle with the remaining raspberries.
  • Bake on an oven safe tray for 7-10 minutes.