Vegan Raspberry Almond Muffins
- Rose Huxford
- Jul 9, 2024
- 2 min read
Updated: Mar 20
My Vegan Raspberry Almond Muffins are tender and have a mild sweetness due to the fresh raspberries. Loaded with minerals, vitamins and some protein these muffins can be ideal for breakfast or even as a snack.
I love raspberries in July, they are plump, juicy and can add that hint of sweetness to any dish. The raspberries in my Vegan Raspberry Muffins help add the right amount of sweetness and tenderness while also being the star of the show. You can freeze these for about a month, or bring them to a picnic or to your work place.
Everyone will be glad you did!
Vegan Raspberry Almond Muffins
Yields: 24 muffins
Pre-heat oven: 375 degree F
Prep-time: 10 minutes
Bake-time: 15-20 minutes
Total-time: ~ 30 minutes
Equipment: 2 large bowls, 2 muffin tins, muffin liners, measuring cups, liquid measuring cup, measuring spoons, whisk, spatula, ice cream scooper, cooking rack, toothpick.
Ingredients
1 1/2 cups whole wheat flour, or GF 1:1 ratio baking flour
1/2 cup almond flour
2 tbsp wheat germ
1 tsp salt
1/2 tsp baking soda
1/2 tbsp baking powder
2 tbsp hemp seeds
1/4 cup old fashioned oats, or GF oats
4 tbsp flaxseed mill
3 tbsp water
1/2 cup almond milk, or dairy free milk
1/3 cup real maple syrup
1/2 cup apple sauce
2 tbsp chia seeds
1 tsp pure vanilla extract
1 tsp pure almond extract
1/4 cup coconut sugar
2 tbsp vegan plain yogurt ( I like Forager Project)
2 cups fresh raspberries, rinsed
almond flakes
Directions
Pre-heat the oven to 375 degree F.
Line two muffin tins with muffin liners and set it aside.
In a large bowl (this one will be your wet ingredient bowl), add the flaxseed mill and the water. Stir really well until the water is well absorbed into flaxseed mill. This is your egg substitute. Let it sit for about 3-5 minutes.
Rinse off your raspberries and set them aside.
Next, add the apple sauce, almond milk, chia seeds, vanilla extract, almond extract, coconut sugar, maple syrup, and yogurt to the egg substitute. Use a whisk to thoroughly combined all the wet ingredients. Set aside.
In another large bowl, stir together your flour, almond flour, hemp seeds, salt, baking powder, baking soda, wheat germ and oats.
Using a spatula, gently fold the raspberries into the dry mixture until well coated. This helps prevent the raspberries from sinking to the bottom.
Slowly and carefully add the dry mixture to your wet mixture. Use the spatula to bring all the ingredients together until just blended, it's alright if the raspberries break and bleed into the batter. Don't over mix, this can create hard muffins.
Use a ice cream scooper to scoop the muffin batter into your prepared liners. Top the muffins with the almond flakes.
Bake the muffins for about 15-20 minutes, or until a toothpick comes out clean.
Allow the muffins to cool on a cooling rack for about 10 minutes.
For storing: The muffins will keep for up to 4 days in an air tight container on the counter. For freezing, let the muffins cool completely, then store them in a freezer zip lock bag for up to a month.
Enjoy!
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