Vegan Lemon-Raspberry Muffins, Or Would You Prefer Bread?

Vegan Lemon-Raspberry Muffins, Or Would You Prefer Bread?

Please share if you love it!

My son hit the jackpot when he met Kieran. Not only is she pretty, but she’s a talented cook and can bake like there’s no tomorrow. Since Jason started dating Kieran he’s lost a few pounds. No more bachelor food – soda, beer, tortilla chips and salsa.

Kiery’s been creating recipes for vegan baked goods and sent me her lemony raspberry muffins to share with you. I like the addition of flax seeds – what a terrific source of those heart healthy omega-3 fatty acids. And her use of whole wheat pastry flour makes for a tender muffin when you’re using whole wheat.

Ingredients

  • 2 ½ cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 Flax Eggs- (2 TB Flax meal mixed with 6 TB water)
  • 1.5 large banana, over ripe and mashed
  • ½ cup sugar
  • 1 tablespoon oil
  • 1 cup Almond Milk
  • 2 TBS lemon zest
  • 2 cups Berries- I used Raspberries
Read the whole recipe on Mother RImmy's Cooking Light Done Right