Muffins are delicious and easy to make, and they are a great way to pack in lots of nutritious goodies. These lemon and raspberry cuties are sweetened with a little coconut sugar, vanilla and banana. For a special treat, you can top them with this tangy raspberry butter icing. Kids love to bake these as they taste so yummy and look so pretty.
Muffins are super-flexible to bake and are perfect for accommodating allergies and other dietary preferences – find gluten-free, dairy-free, egg-free, nut-free and vegan options so no one needs to miss out.
Ingredients
Muffins
- 75 g Butter (or dairy-free spread)
- 75 g Coconut Sugar (or light muscovado sugar)
- 1 Egg (or one flax egg – 1 tablespoon milled flax seeds and 3 tablespoons water)
- 1 Banana (ripe, mashed)
- 200 g Spelt Flour (or gluten-free flour)
- 100 g Ground Almonds (or more flour)
- 2 tsp Baking Powder
- 1 Lemon (juice & zest)
- 100 ml Milk
- 1 tsp Vanilla Extract
- 75 g Raspberries (fresh or defrosted frozen)
Icing
- 100 g Butter (soft room temperature butter, or dairy-free spread)
- 200 g Unrefined Icing Sugar
- 1 tbsp Milk (or plant-based milk)
- 1 tsp Vanilla Extract
- 6 Rasberries (fresh or defrosted frozen)
- Freeze-Dried Raspberries (optional)
Units
Instructions
- Heat your oven to 170C (fan 150C)
- Melt the butter and place in a large bowl
- Add the coconut sugar and whisk with an electric whisk
- Add the egg and whisk again
- Add in the mashed banana and whisk again
- Fold in the flour, ground almonds and baking powder
- Add the lemon juice and zest as well as the milk and fold into mixture
- Fold in the raspberries so they are dispersed around the mixture, still being able to see chunks.
- Line a muffin tin with paper muffin cases
- Use a small ice-cream scoop to put one scoop of mixture into each muffin case so it reaches 2/3 way up the muffin case.
- Bake in the oven for 25 minutes, until golden.
- Remove from the oven and transfer the muffins to a wire rack, to cool.
- Whilst they are cooling make the icing.
Icing
- Make the icing by mixing the butter and the icing sugar in a small bowl.
- Add the milk and vanilla and mix again until it makes a lovely icing consistency.
- Mix in some chopped raspberries and either put in an icing bag or simply pop the icing on the muffins with a little spoon.
- Decorate with freeze-dried raspberry granules and/or paper muffin toppers
Hi Lucinda,
The gluten free flour is any gluten free plain flour?
For the dairy free spread instead of butter which one is the best? I use Vitalite or Pure sunflower spread but was not happy with the taste.
Thanks,
Shilpa
Hi Shilpa – thanks for your email – we recommend Doves GF Plain Flour or Free From Fairy GF Flour. You can get vegan spreads made by Naturli or Tiana which are organic. Many thanks Lucinda