SWEETLY VEGAN RASPBERRY MUFFINS

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Ingredients

1 cup Oat milk (We prefer OKJA Oat Milk)
3 Tbsp Aquafaba (liquid remaining in a can of chickpeas)
⅓ cup Canola oil
1 Tbsp lemon zest
280 g Gluten Free cake flour (We like using Nature’s Choice)
4 tsp Baking powder
Pinch of salt
100 g Frozen raspberries and/or blueberries
Gluten free rolled oats (optional)

Directions

Preheat the oven to 170°C and grease or line a muffin pan with paper linings.

Mix together the oat milk, aquafaba, canola oil and lemon zest and mix to combine.

Whisk together the SWEETLY Baking Sugar Substitute, gluten free cake flour, baking powder and salt.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fill the muffin cups to ¾ full and top each one with a few frozen berries and sprinkle with rolled oats (optional). Bake for 20-25 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and allow to cool for 5 minutes.

Gently remove the muffins from the pan and place onto a wire rack to cool further.

Best eaten slightly warm and fresh.

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