When this super quick, mouthwatering gluten-free raspberry muffin recipe hits your oven, you'll be wondering where everybody appeard from!
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Ingredients
- 1 1/2 cups PomPom Cauliflower Flour
- 2 tsp baking powder
- 1 pinch cinnamon
- 1 pinch salt
- 1/3 cup honey
- 1/4 cup coconut oil
- 1/2 cup apple sauce
- 1/3 cup almond milk
- 1 tsp vanilla
- 1 cup frozen raspberries
Method
- Preheat the oven to 200°C
- Lightly grease two large 6-hole muffin tins and line with paper cases
- Pour all ingredients into a large mixing bowl
- Use a whisk gently to mix together until there are no lumps
- Spoon the mix into the prepared muffin tins
- Place into the oven and bake for 20 minutes
- Remove from the oven and allow to cool in the tins for 10 minutes before turning them out onto a cooling rack
Notes
Do not defrost the raspberries as they will break up too much.