Dairy Free Raspberry Muffin's to Make Self Isolation Mornings Fun!

Our family likes muffins... It's even better when I make them together with the C2's!

Breakfasts are getting boring! It feels more like groundhog day than all of the actual days do while self isolating. #quanartinelife So when I am not working from home, I try and spice up breakfast too! Enter Raspberry muffins which are Dairy free so mom can enjoy them too!

Making muffins are like a fieldtrip! It's fun for the C2's and its educational. They need to know how to make food... it was almost a lost skill set in this world short of chefs!. Making pastries and putting together flavors is a skill I want the C2's to learn... after all they have a palate consistent with eatting flavor so they mihght as well know how to make the magic happen!

Start with the dry ingredients in one bowl mixing organic flour, organic coconut sugar and GMO free baking powder together with a pinch of pink salt.

In another bowl mix a previously frozen and now warmed banana, earth balance spread and cashew milk with some orgnaic vanilla.

We defrosted and dried some frozen raspberries on paper towel in prep for there addition to the mix

Blend the dry ingredients slowly into the wet ingredients until well incorporated and only then include the raspberries and fold into the mix.

Grease muffin tins with oil or more earth balance and spoon the mix to the full point but not heaping over.

Cook in a 400 degree oven for about 20 minutes or until a toothpick comes out clean!

The recipe:

Dry Ingredients

2 cups of organic all purpose flour

2 Tsp of baking powder

2 pinches of salt

1/4 cup of coconut sugar

mix well together

Wet ingredients

4 Tbsp of melted earth balance dairy free/vegan spread

1 previously frozen and warmed banana

1 cup of cashew milk or othe dairy free milk

1 tsp of vanilla

1 1/2 cups of frozen raspberries defrosted and dried off.

Pre-heat he oven to 400 degrees. separately mix the wet and dry ingredients and then introduce them to each other stirring constantly. Once your batter is of as smooth texture add in the raspberries and gently fold them into the batter.

grease muffin tins or use muffin liners and fill the cups with batter to "almost full" but not over flowing. More that 3/4 full.

Place in the oven and cook for 20 minutes or until a toothpick comes out dry!... Let cool and enjoy!

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