Muffins with Spelt Flour and Raspberries

Muffins with spelt flour and raspberries - healthy muffins made with spelt flour, ground almonds and raspberries . An easy dessert, healthy, not very sweet but super tasty.

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Portions: 12 pieces

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients:

• 260 g spelt flour

• 110 g brown sugar

• Half a teaspoon of baking powder

• A quarter of a teaspoon of baking soda

• 50 g of ground almonds

• 140 g frozen raspberries

• 100 ml of oil

• 200 ml soy milk

• 1 tablespoon vanilla or almond essence

• 1 teaspoon apple cider vinegar

• 1 ripe banana

• 1 tablespoon maple syrup

Method:

1. Preheat the oven to 180 degrees.

2. In a small bowl, whisk the soy milk with vinegar until it becomes a little foamy, and set it aside.

3. In a larger bowl, add all the dry ingredients - flour, sugar, baking powder, baking soda, ground almonds, and a pinch of salt; mix them very well.

4. Pour in the oil, maple syrup and vanilla or almond essence over the milk and vinegar mixture.

5. Pour in the wet composition over the dry one.

6. Mash the banana with a fork and add it to the composition together with the raspberries and mix well.

7. I used an ice cream scoop, but you can also use a normal spoon, and distribute the composition into the 12 muffin compartments. Each compartment should be filled by more than half.

8. Bake them in the oven for 18-20 minutes. Let them cool a little before serving.

9. Enjoy!