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Raspberry Orange Muffins (Gluten Free, Dairy Free, Vegan)

Emma Fowler

"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!"
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40 m servings 188 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. Whisk water and flaxseed meal together in a small bowl to make flax "eggs". Let stand until thickened, about 5 minutes.
  3. 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.
  4. 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.
  5. Scoop batter into the muffin tin, filling each cup 3/4 full.
  6. 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.

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