Dairy-Free Raspberry and Almond Muffins

    40 minutes

    Almond meal and amaretto gives these delicious raspberry muffins a marzipan-like taste. Perfect for someone with dairy and wheat intolerances.

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    Serves: 12 

    • 2 cups (250g) spelt flour
    • 200g frozen raspberries
    • 1 teaspoon vanilla essence
    • 2 pinches of salt
    • 2 teaspoons baking powder
    • 75g brown sugar
    • 100g maple syrup
    • 75g ground almonds
    • 2 eggs
    • 75ml sunflower oil
    • 240ml soy yoghurt
    • 2 tablespoons amaretto

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C.
    2. Combine all dry ingredients, add eggs, oil, maple syrup, amaretto and yogurt. Mix well then add the raspberries.
    3. Divide the mixture into the cups of a muffin pan (makes 12). Bake for 20-25 minutes, or until a toothpick or skewer inserted comes out clean.

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