Preheat and prepare the tin

• Preheat the oven to 180 °C.
• Line a muffin tin with paper cases or coat it with oil.

Mix the dry ingredients

• Add the spelt flour, oat flour, baking powder, lemon zest and salt to a large mixing bowl.
• Stir well to combine.

Whip the aquafaba

• Pour the aquafaba into a medium bowl.
• Whisk with an electric whisk until frothy and foamy.

Build the wet mixture

• Add the oil slowly while whisking, then whisk in the coconut sugar.
• Whisk through the almond milk and vanilla extract.

Combine wet and dry

• Pour the wet ingredients into the dry mix.
• Mix with a wooden spoon until just combined.

Fold in raspberries and macadamias

• Mash a quarter of the raspberries to a pulp in a small bowl and add to the batter.
• Fold through the remaining raspberries and the macadamias, holding some back for topping.

Fill and top the muffins

• Fill the lined muffin tin with the batter.
• Top with the reserved raspberries and macadamias.

Bake

• Bake until a toothpick comes out clean.

Cool

• Cool in the tin before removing.
• Enjoy right away or cool completely before storing in an airtight container.