Raspberry Almond Tea Muffins gf/sf/vegan

 

Raspberry Lemon Almond Tea Muffins • Bake 325ºF for 25–30 minutes

GF • Vegan • Sugar-free option
325ºF | 25–30 minutes

Dry Ingredients

¾ cup (90g) King Arthur Measure for Measure GF Flour
¾ cup (75g) almond flour
½ cup (60g) oat flour
¼ cup (35g) tapioca flour
2 tablespoons (15g) brown rice flour (optional but helps structure)
1 tablespoon baking powder
½ teaspoon xanthan gum (
½ teaspoon kosher salt

Wet Ingredients

1¼ cups allulose
½ cup (120g) avocado oil, mild olive oil, or melted coconut oil
1 teaspoon vanilla
½ teaspoon almond extract 
½ cup (65g) water
2 tablespoons ground flaxseed

Wet Ingredients

1¼ cups allulose
(or 1 cup sugar)
½ cup (120g) avocado oil, mild olive oil, or melted coconut oil
1 teaspoon vanilla extract
½ teaspoon almond extract ⭐
¾ cup (180g) unsweetened almond milk
(or water + a splash more oil for richness)
2 tablespoons ground flaxseed

Add-ins

1½ cups raspberries

Optional:¼ cup sliced almonds on top
almond crumble topping

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MAKE 

Mix flaxseed with almond milk. 

Let sit 10–15 minutes to thicken.
Whisk all dry ingredients together.
Whisk wet ingredients together until smooth.
Add wet to dry and stir just until combined.
Let batter rest 20 minutes.
Fold in raspberries gently.
Fill lined muffin cups about ¾ full.
Bake 325ºF for 25–30 minutes until a toothpick comes out clean.