Raspberry Muffins

Vegan Raspberry Muffins are easy to make, light and fluffy. They are made with just 7 super simple ingredients!

1. unsweetened applesauce 2. unsweetened almond milk 3. olive oil 4. pure maple syrup 5. white whole wheat flour 6. baking soda 7. chopped fresh raspberries


Place the raspberries into a small bowl. Coat them in about 1 tablespoon of flour. This will help absorb some of the liquid from the fruit and stop it from sinking. Set the bowl aside.

Whisk applesauce, almond milk, olive oil and maple syrup together in a large mixing bowl. Add in the flour and baking soda. Mix until almost combined with a rubber spatula. Then, carefully fold in the flour coated raspberries.

Be very gentle when folding in the raspberries. You don't want them to break and bleed. It's okay if a few do, but you don't want pink muffins. Mix until just combined.

Spray a muffin pan with oil spray or use silicone cupcake liners. Fill each muffin cup about ¾ of the way. Bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean.

Let the muffins cool in the muffin pan for 5 minutes. Then, remove them from the muffin pan and let them cool completely on a wire cooling rack.

Get the full recipe via the link below.