These Vegan Raspberry Muffins are a delightful treat that checks all the boxes for health-conscious eating. They're not only plant-based but also bursting with juicy raspberries, making them a fantastic option for breakfast or an afternoon snack.
1 cup unsweetened almond milk (or any plant-based milk)
1/3 cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together all the dry ingredients: flour, coconut sugar, baking powder, baking soda, and salt until they are well combined.
In a separate bowl, combine the wet ingredients: almond milk, vegetable oil, and vanilla extract. Mix well until you achieve a smooth consistency.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Gently fold in the fresh raspberries.
Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter.
Bake in the preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
