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This incredibly moist muffin will have everyone drooling for more! It's gluten and dairy free, vegan, and can be paleo with a flour substitution. No refined sugars!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

  • Whisk water and flaxseed meal together in a small bowl to make flax "eggs". Let stand until thickened, about 5 minutes.

  • Place raspberries in a microwave-safe bowl. Heat in the microwave until thawed, 10 to 15 seconds. Stir in flax eggs, maple syrup, orange zest, orange juice, coconut oil, and vanilla extract.

  • Whisk baking mix, oat flour, baking soda, baking powder, xanthan gum, and salt together in a bowl. Add raspberry mixture; mix quickly with a spatula until batter is combined.

  • Scoop batter into the muffin tin, filling each cup 3/4 full.

  • Bake in the preheated oven until browned, about 15 minutes.

Cook's Notes:

Substitute almond flour for the baking mix to make these paleo.


Use 3 eggs and replace 1/4 cup maple syrup with honey to make these non-vegan.

Nutrition Facts

188 calories; 2.8 g protein; 29.8 g carbohydrates; 0 mg cholesterol; 308.6 mg sodium. Full Nutrition


Rating: 4 stars
This recipe was a bit hard to follow. 1/3 of an orange? I also wasn't going to use 1/2 cup premium (aka expensive) maple syrup. I had to make several other adjustments and substitutions. But they are yummy! Read More