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Vegan Raspberry Lemon Muffins | Nuts About Greens

Vegan Raspberry Lemon Muffins

Vegan Raspberry Lemon Muffins

0 mins prepServes 10

These vegan raspberry lemon muffins are light, fluffy, and so delicious! The raspberry lemon combo is perfect and so summery!

10 servings

What you need

avocado oil

2 tbsp avocado oil

unsweetened almond milk

½ cup unsweetened almond milk

cane sugar

½ cup cane sugar

fresh lemon juice

¼ cup fresh lemon juice

vanilla extract

1 tsp vanilla extract

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

fine sea salt

¼ tsp fine sea salt

all purpose flour

1 ½ cup all purpose flour

fresh raspberries

¾ cup fresh raspberries

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Instructions


0 Preheat oven to 375 degrees F. Line a muffin tin with 10 liners or grease well.
1 In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
2 In a medium bowl, add the oil, milk, sugar, lemon juice, zest, and vanilla. Whisk until well combined.
3 Add wet to dry. Mix with a spatula until just combined. Don’t overmix. Fold in 1/2 of the sliced raspberries carefully.
4 Fill muffin tin to almost full. Place leftover raspberries on top. Bake for 16-18 minutes or until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.

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