Vegan Raisin Muffins -- Tuesday Morning Muffins with Friends

I had some friends coming for tea this morning -- someone I've know since kindergarten, along with her two daughters, as well as her mother. Three generations of fabulous females. :)

I put on a pot of decaf vanilla tea to steep -- a favourite of all ages around here -- and decided the occasion called for fresh muffins. I wanted to make a vegan recipe, because it's nice to mix it up. I came up with these lightly sweet, very healthy, and thoroughly delicious little tea cakes. My friend's 3 year old ate three of them. I think the other kids only ate two each. But still, you get the picture. Needless to say, we went through a baker's dozen of these little cuties with our vanilla tea.


ingredients:

1 1/2 cups water

1/4 cup extra virgin coconut oil

2 tsp egg replacer + 1/4 cup water

1/4 cup agave

1 tbsp apple cider vinegar

1/4 cup flax meal

1 tbsp cinnamon

1 tsp ground vanilla

1/2 tsp sea salt

2 cups almond flour

1/2 tsp baking soda

1 cup kamut flour

1 cup organic raisins (jumbo Thompson) -- pick through to make sure there are no stems attached ...




directions:


preheat the oven to 345


1. lightly warm the water to melt the coconut oil, add the agave
2. mix the egg replacer and 1/4 cup water well in a separate bowl, then add mixture to water, oil, and agave
3. add the apple cider vinegar
4. add the flax meal, almond flour, cinnamon, vanilla, and sea salt, and mix well
5. add the baking soda and mix
6. add the kamut flour and mix lightly and gently until just combine
7. add the raisins and stir very gently to combine
8. scoop the batter into 24 prepared muffin cups
9. bake at 345 for 33 minutes in the upper half of the oven