In celebration of sugar-free week, I decided to create satisfying muffin with some of the beautiful organic raspberries I found in the market yesterday. This muffins are completely free of refined sugar, but will satiate your taste buds.
Ingredients:
- 6 dried apricots, chopped
- 1 cup fresh raspberries
- 1 1/2 c gluten-free or all purpose flour
- 1 tsp baking soda
- 1tsp baking powder
- Pinch of sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 c Date Sugar (or Xylitol if you are diabetic)
- 6 tbsp vegan buttery spread or coconut oil
- 1 egg
- 1/2 c almond milk
Instructions:
- Pre-heat oven to 350 degrees F
- Set fruit to one side but have it cut and ready to go.
- Mix dry ingredients in a bowl.
- In a stand mixer, beat the oil/fat, date sugar/Xylitol, egg, and almond milk.
- Add the dry ingredients.
- Remove bowl and fold in the fruit.
- Spoon into muffin cups and bake for 40 minutes or until toothpick comes out clean. Keep in mind that because you are using fresh fruit, they release a lot of moisture – this is why you may need to cook the muffins for a little longer than you would a regular muffin.
