Vegan Raspberry Muffins
Bursting with bright, tangy raspberries and a hint of zesty lemon, these Vegan Raspberry Muffins are the perfect blend of fruity and sweet! Made with simple, plant-based ingredients like almond milk, cane sugar, and melted coconut oil, this recipe delivers soft, fluffy muffins that are completely dairy-free and egg-free. With fresh raspberries folded into the batter and a touch of lemon zest for a refreshing twist, these muffins are an irresistible treat for breakfast, brunch, or an afternoon snack. Ready in just 35 minutes from start to finish, this easy vegan muffin recipe yields 12 moist and flavorful muffins that are sure to become a family favorite. Whether you're following a plant-based lifestyle or just looking for a delicious raspberry-packed dessert, these muffins are a must-try!
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup cane sugar
- 1 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1.5 cups fresh raspberries
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl, mix the cane sugar, almond milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to over-mix.
Step 5
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Step 6
Evenly divide the batter among the prepared muffin tin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 9
Serve the muffins warm or at room temperature. Enjoy your delicious vegan raspberry muffins!
Nutrition Facts
| Serving size | (959.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2243.2 |
| Total Fat 66.3g | 0% |
| Saturated Fat 49.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2720.6mg | 0% |
| Total Carbohydrate 393.6g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 187.5g | |
| Protein 28.7g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 510.4mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 671.5mg | 0% |
Source of Calories