Raspberry Muffins with Kombucha (Vegan)
These kombucha raspberry muffins are an easy vegan snack that can be whipped up in no time! They are also kid friendly and perfect for on-the-go.
- 14 oz bottle of raspberry kombucha
- 3.5 cups oat flour
- 2.5 tsp baking soda
- 2 tbsp flax seed ground
- Pinch of salt
- 1 stick of unsalted vegan butter melted (about 1/2 cup)
- 1/2 cup maple syrup
- 1 ripe banana mashed
- 1.5 cup raspberries lightly chopped
Preheat oven to 400 degrees F.
In a mixing bowl, combine flour, baking soda, flax seed and salt.
In a separate bowl, combine kombucha, melted butter, mashed banana and maple syrup.
Mix dry and wet ingredients together until fully combined.
Carefully fold raspberries into the batter.
Place baking cups into a muffin tin and scoop two spoonful’s of the batter into each well (or until the well is 3/4 full)
Bake muffins for 15 mins or until golden brown and a toothpick comes out clean.
Calories: 204kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 237mg | Potassium: 231mg | Fiber: 4g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg