Vegan Raspberry Muffins
Soft and fluffy vegan muffins filled with tart frozen raspberries and bright lemon zest. Perfect for breakfast, snacks, or a quick homemade treat.
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Servings: 12 muffins
Equipment
- muffin pan
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 4 tablespoons dairy-free yogurt
- 2/3 cup oil
- 1 tablespoon vanilla extract
- 1 cup plant milk + 1 teaspoon apple cider vinegar or lemon juice
- Zest of 1 lemon
- 2 cups frozen raspberries chopped and kept frozen until use
Instructions
- Preheat oven to 400°F and prepare a muffin tin with liners or grease well.
- Chop frozen raspberries into smaller pieces, divide evenly into two bowls, and return to the freezer.
- In a large mixing bowl, whisk together flour, sugar, and baking powder.
- In a separate mixing bowl, whisk together dairy-free yogurt, oil, vanilla extract, plant milk mixture, and lemon zest until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Remove raspberries from the freezer and gently fold into the batter.
- Divide batter evenly into muffin cups.
- Bake for 24 minutes, or until muffins are set and a toothpick comes out clean.
- Let cool before serving.