Raspberry Muffin Tops

These raspberry muffin tops were good. The tops of muffins are my favorite part! These are perfect for breakfast or for a snack. I made them gluten free and dairy free.

Ingredients

1 Cup of gluten free oat flour
¼ Cup plus 1 TB of almond meal 
1 Tsp of baking powder
2 TB of honey
1/3 Cup of almond milk mixed with lemon juice (You can use buttermilk, if you can eat dairy)
2 TB of applesauce
1 Tsp of vanilla extract
1 Egg
½ Cup of frozen raspberries, chopped

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper

2. Make the milk mixture, if not using buttermilk
3. In a large bowl, mix together the oat flour, almond meal, and baking powder
4. In a separate bowl, combine the honey, buttermilk, applesauce, vanilla, and egg

5. Add the wet ingredients to the dry ingredients and combine. The batter should be slightly thick
6. Chop up the raspberries and mix them into the batter

7. Drop the mixture onto pan at least 2  inches apart and bake for 12-15 min

8. Once done baking, let them cool before transferring them to a container