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Vegan Raspberry Muffins

Delicious and fluffy Vegan Raspberry Muffins bursting with sweet-tart raspberries, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Baking, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup flour You can use whole wheat flour for added fiber.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup almond milk Or any plant-based milk.
  • 1/4 cup coconut oil Melted.
  • 1/2 cup maple syrup Or agave nectar if desired.
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup raspberries Fresh or frozen, gently thawed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
  2. In a large bowl, combine the almond milk, melted coconut oil, maple syrup, and vanilla extract. Stir until evenly mixed.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure there are no lumps!
  4. Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Carefully fold in the raspberries.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat at 350°F for 5-7 minutes or microwave for 20-30 seconds.