Raspberries aren’t only for the Summer.

A few facts about raspberries- These are just my facts not actual nutritional facts. 🤪

The best raspberries I’ve ever ever ever had were in Vancouver Canada.

My son inherited my love for raspberries and can eat the whole 12 oz Costco pack by himself. He likes to put them on his finger tips and when he accidentally drops them, my dog loves clean them up.

I’ve stained my shirt a few times due to raspberries.

Raspberries and sliced banana are one of my favorite summer snacks.

Recently I discovered a way to enjoy raspberries out of season.

I created a vegan and gluten free raspberry muffin recipe:

Here’s what you need:

1 1/2 cup oat flour- I used gluten free rolled oats and grinded them up in a food processor.

1/4 cup coconut flour

1/4 cup almond flour

1/4 tsp salt

1/3 cup coconut sugar

1/2 tsp baking soda

1/2 tsp baking powder

4 oz apple sauce

1/3 cup coconut oil

1/2 tsp vanilla extract

1 cup fresh raspberries

Heat your oven to 350 degrees.

Add muffin liners to your muffin pan.

Combine all the dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Add the the dry ingredients to the wet. Gently fold in the raspberries.

Divide evenly in the pan and bake for 23-25 minutes.

I suggest you enjoy these as a snack, with your afternoon tea and spread some vegan butter on it!

Enjoy!