Vegan Raspberry Muffins
Description: Vegan raspberry muffins with streusel topping are easy to make and so tasty.
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From a Pot: Vegan Raspberry Muffins
Vegan Raspberry Muffins
Vegan raspberry muffins with streusel topping are easy to make and so tasty.
Vegan raspberry muffins are a delicious and healthy alternative to traditional muffins and take only about 30 minutes to make. They are fluffy, delicious and bursting with sweet raspberries in every bite.
Prep Time
Prep Time:
10 MinutesBake Time:
20 MinutesTotal Time:
30 MinutesEquipment
- Cupcakes tray
- Cupcakes tins
- Large bowl
- Electric mixer
Nutritional values
Shopping List
- Flour: 160.0 g
- Sugar: 100.0 g
- Vanilla extract
- Baking powder
- Soda
- Salt
- Lemon peel
- Lemon juice: 10.0 ml
- Almond milk: 120.0 ml
- Oil: 20.0 ml
- Raspberries: 120.0 g
- Ground almonds
- Brown sugar
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Vegan Raspberry Muffins)
Scale
Raspberry Muffins
Flour: 160 g
Sugar: 100 g
Vanilla extract: 1 tsp
Baking powder: 1 tsp
Soda: 1 tsp
Salt: 0.5 tsp
Lemon peel: 1 lemon
Lemon juice: 10 ml
Almond milk: 120 ml
Oil: 20 ml
Raspberries: 120 g
Streusel Topping
Ground almonds: 3 tbsp
Brown sugar: 2 tbsp
Instructions
Raspberry Muffins
Ingredients
Flour: 160 g
Sugar: 100 g
Vanilla extract: 1 tsp
Baking powder: 1 tsp
Soda: 1 tsp
Salt: 0.5 tsp
Lemon peel: 1 lemon
Lemon juice: 10 ml
Almond milk: 120 ml
Oil: 20 ml
Raspberries: 120 g
- Grate lemon zest and juice a lemon.
- In a large bowl, lightly mix salt, lemon zest, lemon juice, oil, milk and vanilla extract.
- Sift flour, baking powder and soda through a strainer and add it to the wet ingredients. Mix to combine all the ingredients, and lightly fold in the raspberries with a wooden spoon.
- Line a muffin tray with muffin tins and fill them with batter so that they are half way full.
- Mix sugar and ground almonds together then sprinkle over the top of the muffins.
- Bake at 180 degrees Celsius for about 20 - 30 minutes.
Gallery:
Notes:
- These muffins are perfect as breakfast, snack or dessert and can be stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. They can be frozen for up to 3 months, making them a convenient option for meal prepping or when you need a quick snack.
Fun Facts:
- Raspberries are a good source of vitamin C, manganese, and dietary fiber, which is important for maintaining a healthy immune system.
- Raspberries come in a variety of colors, including red, black, purple, and golden.
- Raspberries are low in calories and have a high water content, making them a great food for weight loss.
- Raspberries are also a good source of antioxidants, which can help protect the body from damage caused by free radicals.
- The origin of muffins is not exactly clear, but it is believed that muffins have been around since the early 18th century in England.
- Muffins in their early form were likely similar to what we now know as English muffins, which are a type of yeast-leavened bread that is cooked on a griddle or in a pan.
- The modern muffin as we know it today is a popular baked good in many countries and is enjoyed for breakfast, as a snack, or as a dessert.
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