Vegan raspberry muffins

Name: Vegan raspberry muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1cup almond milk/vegan milk; • 1Tsp apple cider vinegar; • 2cups flour; • ¾cup cane sugar; • 2Tsp baking powder; • ½Tsp baking soda; • ½Tsp kosher salt; • 1Tsp vanilla extract; • ⅓cup coconut oil/vegan butter; • 1cup raspberries (frozen or fresh)

7 steps

Prep:15minCook:20min

Soft spongey vegan raspberry muffins.

Updated at: Thu, 17 Aug 2023 07:39:08 GMT

Nutrition balance score

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Ingredients

12 servings

1 cupalmond milk

milk

1 Tspapple cider vinegar

2 cupsflour

¾ cupcane sugar

2 Tspbaking powder

0.5 Tspbaking soda

0.5 Tspkosher salt

1 Tspvanilla extract

⅓ cupcoconut oil

1 cupraspberries

frozen or fresh

Instructions

Step 1

Preheat the oven to 375° F (200° C).

OvenPreheat

Step 2

Line a muffin tin with cupcake liners and set aside.

Muffin Pan

Step 3

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

almond milk1 cup

apple cider vinegar1 Tsp

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!)

Sieve

Spatula

flour2 cups

cane sugar¾ cup

baking powder2 Tsp

baking soda0.5 Tsp

kosher salt0.5 Tsp

vanilla extract1 Tsp

Step 5

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

raspberries1 cup

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.

OvenHeat

Step 7

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