Vegan Raspberry Muffins
Delightful Vegan Raspberry Muffins made with wholesome ingredients that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Optional Crumble Topping: 1/4 cup rolled oats
- Optional Crumble Topping: 1/4 cup brown sugar
- Optional Crumble Topping: 2 tablespoons vegan butter
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
- Prepare wet ingredients in another bowl: almond milk, vegetable oil, and vanilla extract.
- Combine the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the raspberries delicately to avoid breaking them.
- Make the optional crumble topping by mixing oats, brown sugar, and melted vegan butter until crumbly.
- Fill muffin cups with batter, filling each about two-thirds full, and sprinkle the crumble on top if using.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool the muffins for a few minutes in the pan before transferring to a wire rack.
Notes
Use fresh raspberries for best flavor. You can substitute almond milk with any other plant-based milk.
Find it online: https://www.highproteinpro.com/vegan-raspberry-muffins/