Vegan raspberry muffins

Soft spongey vegan raspberry muffins.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375° F (200° C).

Step 2

Line a muffin tin with cupcake liners and set aside.

Step 3

Combine the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.

Step 4

Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and coconut oil, mix together until everything is well incorporated. (Do not over mix!)

Step 5

Fold in the raspberries, reserving a small handful to scatter over the top (optional).

Step 6

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.

Step 7

Allow muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.