Vegan Raspberry Muffins Recipe
These vegan raspberry muffins are sweet, fluffy, and delicious. These muffins are easy to make and perfect for a nutritious breakfast or snack.
Servings: 12
Calories: 176.1kcal
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 1/2 cups whole wheat flour
- pinch of salt
- 2 teaspoons baking powder
- 1 1/2 cups unsweetened plant milk
- 1/2 cup maple syrup or agave
- 2 teaspoons pure vanilla extract
- 1/4 cup melted coconut oil
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 1/2 cups whole wheat flour, a pinch of salt, and 2 teaspoons baking powder to a large mixing bowl, then mix well.
- Add 1 1/2 cups unsweetened plant milk, 1/2 cup maple syrup or agave, and 2 teaspoons pure vanilla extract, then mix well.
- Add 1/4 cup melted coconut oil and immediately mix well (if you wait too long to mix once you’ve added the coconut oil it can solidify which makes it harder to incorporate).
- Add 2 cups fresh raspberries, then gently mix.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake for 28 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean with no batter sticking to it.
- Let the muffins cool off for at least 30 minutes before removing from the pan and serving.
Notes
- Store these muffins in an airtight container in the fridge for up to three days or in the freezer for up to three months.
Nutrition
Serving: 1Muffin | Calories: 176.1kcal | Carbohydrates: 29.8g | Protein: 3.7g | Fat: 5.6g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Sodium: 113.3mg | Potassium: 152.3mg | Fiber: 4.1g | Sugar: 9.1g | Vitamin A: 8.8IU | Vitamin C: 5.2mg | Calcium: 104.9mg | Iron: 1.1mg