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From a Pot: Vegan Raspberry Muffins

Vegan Raspberry Muffins
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Vegan raspberry muffins with streusel topping are easy to make and so tasty.

Vegan Raspberry Muffins - Title of the Recipe

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 Minutes

Bake Time:

20 Minutes

Total Time:

30 Minutes

Equipment

  • Cupcakes tray
  • Cupcakes tins
  • Large bowl
  • Electric mixer
Nutritional values
Nutrition Label of the Recipe. Value: 138 calories
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

  1. Grate lemon zest and juice a lemon.
  2. In a large bowl, lightly mix salt, lemon zest, lemon juice, oil, milk and vanilla extract.
  3. 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.
  4. Line a muffin tray with muffin tins and fill them with batter so that they are half way full.
  5. Mix sugar and ground almonds together then sprinkle over the top of the muffins.
  6. Bake at 180 degrees Celsius for about 20 - 30 minutes.

Gallery:

Vegan Raspberry Muffins - alt

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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