Gluten-Free Vegan Glazed Raspberry Muffins Recipe
These Gluten-Free Vegan Glazed Raspberry Muffins are a delightful blend of tart raspberries, fluffy almond meal, and a luscious coconut lemon glaze. Perfect for breakfast, snack time, or dessert, these muffins are both healthy and delicious!
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Servings: 12 muffins
Calories: 187kcal
Ingredients
For the Muffins:
- 1 tablespoon ground golden flaxseeds
- ½ cup water
- 1 ½ cups almond flour
- ½ cup quinoa flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
For the Coconut Lemon Glaze
- ¼ cup coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- ¼ teaspoon lemon zest
Instructions
- Prepare the Flax Egg
- In a small bowl, mix the ground flaxseeds and water. Let it sit for 5 minutes to thicken.
- Mix the Dry Ingredients
- In a large mixing bowl, combine almond flour quinoa flour, gluten-free flour, baking powder, and sea salt. Whisk to blend.
- Combine Wet Ingredients
- In another bowl, whisk together the flax egg, melted coconut oil, almond milk, and vanilla extract.
- Create the Batter
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to overmix to maintain their shape.
- Bake the Muffins
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.
- Divide the batter evenly among the cups.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Coconut Lemon Glaze
- In a small saucepan, whisk together coconut milk, maple syrup, lemon juice, coconut oil, and lemon zest. Warm gently over low heat, stirring until the mixture is smooth and slightly thickened. Remove from heat and let it cool.
- Glaze the Muffins
- Drizzle the cooled glaze over the muffins and allow it to set before serving
Nutrition
Calories: 187kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 129mg | Potassium: 29mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg