Sugar and Dairyfree Raspberry Muffin


One more healthy recipe on this blog, created it, tried it and loved it, the cool “framboise” taste perfect for summer. You can replace it with any kind of berries.


2 cups flour (organic whole wheat would be great if you have)

1 cup agave (for ones eat less sweet like me, try 3/4 cup agave)

1 pinch Himalayan Salt

1 Ts vinegar

1 pack of baking powder (or 1 ts carbonate)

1 pack of vanilla powder (or few drops of essential oil or some vanilla beans)

1/4 cup vegetable oil (I used hazelnut oil)

1/2 cup cold raspberry juice

2 cups of fresh raspberries (or frozen) (strawberry would be good too)

muffin molds

First mix the powders in a bowl and whisk fast for few minutes by hand. The powder should get some air in it for a better texture. Than add the liquids and whisk again. Finally add the raspberries. Pour the liquid into muffin molds. Bake for 15min at 180 celsius degree.

For much stronger raspberry taste, serve with a sauce. Blend fresh raspberries and agave in a blender.

raspberry muffin

This entry was published on 07/07/2013 at 4:08 pm and is filed under Dessert and Food Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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