Makes 14 muffins

Ingredients

1 ½ cups self-raising gluten-free flour
2 TP scoops True Vegan 85 French Vanilla
2 tsp baking powder
½ tsp salt
1 cup of coconut sugar
1 cup almond milk
3 eggs
1/2 cup coconut oil (melted and cooled to room temperature)
1 tsp vanilla extract
Zest and juice of one medium lemon
1 ½ cups raspberries, fresh or frozen (thawed)

Method

1. Preheat oven to 180 degrees Celsius and line 14 muffin cups

2. Place the flour, protein powder, baking powder, salt, and sugar into a bowl and stir until combined

3. In another bowl whisk together the 3 eggs, vanilla extract, almond milk, coconut oil, lemon juice, and lemon zest until thoroughly mixed together

4. Make a well in the dry mixture and pour in the wet mixture, stir until just combined, do not over mix

5. Add in the raspberries and lightly fold through

6. Scoop the mixture into the prepared muffin cups about ¾ of the way full as they will rise

7. Bake for 20-25 minutes or until a toothpick comes out clean, allow to cool