Vegan Raspberry Muffins
These vegan raspberry muffins are light and fluffy. They take under 30 minutes to make, and can be made in one bowl. There's even a gluten free option!
Ingredients
- 1 cup almond milk *or any plant based milk
- 1 teaspoon apple cider vinegar
- 2 cups flour
- ¾ cup caster sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil or coconut oil
- 1 cup raspberries cut in half
Instructions
- Preheat the oven to 375° F (200° C). Line a muffin tin with cupcake liners and set aside.
- Combine the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.
- Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and vegetable oil. Mix together until everything is well incorporated. Do not over mix. Fold in the raspberries, reserving a small handful t scatter over the top.
- Spoon the batter into the prepared muffin tin, filling each liner ¾ full. Bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Notes
Gluten free option: Substitute oat flour or your favorite gluten free flour blend in a 1:1 ratio for gluten free raspberry muffins.
Nutrition
Calories: 134kcalCarbohydrates: 30gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 241mgPotassium: 39mgFiber: 1gSugar: 13gVitamin A: 3IUVitamin C: 3mgCalcium: 70mgIron: 1mg
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