This vegan raspberry lemon muffin recipe is super easy to make, healthy, and delicious. For more of our favorite vegan breakfast muffin recipes, take a look at these tasty treats: Let us know how you enjoyed these, and leave a five-star rating with your comments below if you loved it, to let others readers know! Fresh raspberries, bright lemon… I adore any baked good with fresh lemon! Required fields are marked *. Directions. These vegan raspberry muffins are already dairy free and egg free. I think he could have just those three things and survive quite happily for about a week. Rate this recipe Non-Dairy Milk – I recommend soy milk because it curdles the best. And then apparently I always tell y’all that I love muffins, but not as much as cake. Take your vegan milk and mix it with the vinegar and set aside. Here’s the skinny on disabling them. In another bowl, briskly whisk the sugar with oil. Mix flour with salt and baking powder. Preheat the oven to 375 degrees F. Combine the muffin mix with the water and oil. These gluten free vegan raspberry muffins are perfect for a Sunday brunch or for sweet snack during the day. Ingredients: 1 ½ cup whole spelt flour (or whole wheat flour) ½ cup oat flour (make your own by simply grinding regular oats) 1 cup frozen raspberries (or fresh*) 1 cup plant milk (I used rice milk) ¼ cup chopped almonds; Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! These are super tender, and did I mention the flavor? Last updated: November 30, 2020 at 16:31 pm. Vegan Raspberry Breakfast Muffins . You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. As an Amazon Associate I earn from qualifying purchases. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, … Notify me of follow-up comments by email. Four times! And if your household is anything like ours (i.e. Vegan Raspberry Lemon Muffins These vegan raspberry lemon muffins are soft, tender, and fluffy. Preheat the oven to 350°F. NOTE: Never over mix muffin batter. See our TOS for more details. We were lucky to go raspberry … Let cool for 5 minutes in the pan, then invert onto a cooling rack and right the muffins with your hands (with the fragile berries inside, I’ve found this to be the best technique). Just made a batch of these and they are awesome. Start by preheating the oven to 375 degrees and a line a muffin tin with liners. Testing and tinkering and making these over and over again was a bit of a process. Originally published on June 16th, 2015. It will thicken and small chunks will form. Thanks for your support! Mix the flax seed and water in a small bowl to make a flax egg, then set aside. This recipe is a keeper for sure. Remove from the oven and let cool for at least 20 minutes before carefully transferring to a cooling rack. Always made using wholesome ingredients, and always under 400 calories per serving. Seriously, you really want thick swirls and don’t want the jam to be perfectly mixed into the batter. So amazing!! Start by preheating your oven and laying out your little muffin liners … ★☆ I made these muffins four times before I had a recipe that was perfect. So going to make these! Non-Dairy Milk – I recommend soy milk because it curdles the best. Thanks for sharing the recipe I’ll definitley be making them again. (photo 4), Now add the dry ingredients and mix until combined, without over mixing. And you’re in luck, because here it is. Thanks so much for coming back to let me know! He’s not the type to sit around and watch TV all day, so this was pretty torturous for him. Here’s a tip, to save you some trouble: The raspberries have to be cut in half before baking. (photos 1-2), Meanwhile, zest your lemon into a large mixing bowl. ALL RIGHTS RESERVED. I know it’s annoying and a bit painstaking, but cut your raspberries in half first. Because these lovely vegan raspberry muffins at your table in the morning, it really brightens up your day! Read More About Me…. Fortunately I was able to go down and visit, and I made a blueberry pie for him to enjoy. Combine the sugar and lemon zest in a large bowl (preferably. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. Bursting with raspberries in every single bite, these vegan raspberry muffins are a little sweet with a little tart, incredibly moist and crazy delicious! How to Make Vegan Raspberry Muffins Making these raspberry muffins is very simple and I personally find it quite relaxing. (photo 10), OPTIONAL: Mix the icing sugar and lemon juice in a small bowl to make your glaze, and then glaze some or all of your vegan raspberry muffins. As much as I love cupcakes, sometimes I prefer the less sweeter and cake-like texture of a moist muffin. With a pat of (vegan) butter on there, you’ll be eating these for breakfast every day until they’re gone. In a small bowl, add the soy milk and the lemon juice and set aside for 5 minutes to let it curdle. And it’s my recipe. This site uses Akismet to reduce spam. Live and learn! Okay, I realize my opinion is 100% bias. So if you’re avoiding refined sugar, or just want a healthier muffin, skip the glaze. In a small bowl combine the flax meal and warm water for the vegan “egg.” Prepare the muffin pan with either a light coating of coconut oil or paper liners. Last updated on May 29th, 2020 at 09:52 am. Check out this recipe. For Raspberry Streusel Muffins… Add water and vinegar to the sugar and oil mixture and whisk well. Pour wet into dry and mix until just combined… Makes 12 regular size muffins. For other substitutions, see below. My dad just had his knee replaced and the poor guy was bored out of his gourd just sitting at home watching TV. ; In a small bowl, combine the crumble ingredients. Vegan Raspberry Muffins with Vegan Crumble Ingredients. Posted by Lissa on July 1, 2013 July 1, 2013. Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. Preheat the oven to 400 F / 200 C. Mix flours with salt and baking powder. Some links on our site are affiliate links. Now make the vegan berry muffins by taking a large bowl and whisking together all the dry ingredients. If you tried this recipe, please let me know about it in the comments below. Hello & Ciao, I’m Rosa! To the same bowl, add all the dry ingredients, and mix until combined, without over mixing. (photos 5-6). It loses its luster! To be honest, sometimes I get so tired of cooking the same thing over and over again. Using just 1-bowl, they come out of the oven with a beautiful golden outside and a caramelised banana on top for … I didn’t mind having a constant supply of muffins for a few weeks – that was great. Plus, they’re nut free, making them school safe. ★☆. We only promote products we use and love. Don’t like them? Line a 12-cup muffin pan with cupcake liners.Set aside. This may affect the overall texture of the muffin. These vegan banana and raspberry muffins are soft, moist, easy to make. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. They are the perfect morning pastry or a midday snack. That’s probably because raspberry is my favorite fruit. Set aside. Take a small bowl and pour your raspberries and … Distribute the batter evenly among 12 muffin cups – they should be about 3/4 full (or maybe a bit more). Store your vegan raspberry muffins in an air tight container at room temperature if you’ll be consuming them within a few days. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal). You'll love these vegan raspberry muffins. These delicious vegan raspberry muffins, optionally drizzled with a vegan cream cheese frosting, are light and fluffy and bursting with delicious raspberry lemon flavors. If you love my lemon blueberry muffins, you’re going to love these vegan raspberry muffins too! Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free], Vegan Cranberry Oatmeal Cookies [Oil Free], Easy Brownie Peppermint Cookies [Oil Free], Lasagna Stuffed Portobello Mushrooms [Vegan], Vegan Chocolate Chip Banana Bread – Oil Free Option, Allergen Friendly Vegan Sweet Potato Cookies, Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free], If you’re avoiding refined sugar, these raspberry muffins are a great option using. These incredibly moist and delicious vegan raspberry muffins taste great with or without the glaze. it houses a very hungry man), then they definitely won’t last long. ★☆ This site uses Akismet to reduce spam. A tasty, fluffy muffin packed with fresh raspberries and with a hint of orange and vanilla. Here is everything you need. But for this recipe, I did it without complaint. Vegan Raspberry Muffins. In a medium bowl mix together the plant-based milk, light oil, lemon juice, and vanilla extract. Learn how your comment data is processed. Because I say I love cake the most but I … Vegan Raspberry Oat Muffins. There is nothing better for a road trip than packing lots of yummy food! Art by Brian Ewing via Ant Baena . A simple and wonderful start to the day, these Vegan Almond Butter Raspberry Muffins are filled with juicy, sweet raspberries nestled within an almond infused moist muffin cake. In a small bowl, add the soy milk and the lemon juice and set aside for 5 minutes to let it curdle. (photo 3), Then add the apple sauce and vegan buttermilk to the same bowl and mix well. Your email address will not be published. These delicious vegan raspberry muffins … If you don't have non stick, use muffin liners or grease or spray the muffin tins. If you buy them pre-ground then just measure it out . Almond milk will often curdle but not as well. I always love hearing from you! Next, add the dry ingredients and mix just until combined. Mix together the flour, baking powder, sugar and salt. These fragrant Vegan Raspberry Muffins are a wonderful treat for two. I promise, they’re still incredible! It should be viewed as an approximation. Add the almond flour, baking powder and baking soda to bowl, stirring until blended; gently stir in … You don't have to be eating egg and dairy-free to enjoy this delicious recipe. Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. Welcome to this healthy kitchen where you will find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Your email address will not be published. This is your vegan buttermilk that will make your raspberry muffins extra fluffy. Their moisture comes predominantly from applesauce and their sweetness from coconut … These vegan muffins are moist, rich, and bursting with strawberries and lemon zest in every bite. Use the remaining 1/2 cup to top each muffin with 2-3 berries, pressing them lighting into the batter. Just look at all those raspberry bursts of deliciousness! Gently fold the raspberries into the batter. They taste best on days 1-2 but they’ll keep at room temperature for up to 3 days. These are particularly good served warm straight from the oven, but reheating for 15 seconds in the microwave also does the trick. Place the flours, oats, baking powder, baking soda, and salt in a medium bowl. The muffins are delicate, so make sure to let them cool before transferring. Vegan Buckwheat Muffins. I made these delicious vegan Raspberry and macadamia muffins the other week to take with us on the road to Sydney (it is a 4-hour drive). We made some tasty pizzas, pasta, and other things, but I know my dad would particularly love these muffins. Muffins keep in a sealed container at room temperature for 2-3 days, refrigerated for up to 1 week or frozen for up to 2 months. COPYRIGHT © 2020 ASK THE EXPERTS LLC. I was looking back through my old posts, and apparently I love muffins. You will be so glad you did. Tips to make vegan orange raspberry jam muffins. These vegan muffins are moist, rich, and bursting with blueberries and lemon zest in every bite. Make sure they’re completely cooled to room temperature before freezing. Enjoy straight away, or proceed with the optional glaze. I really can’t get enough. Divide among your 12 muffin cups and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean. Amazing Vegan Raspberry Muffins, yet the recipe is super simple! (photo 9), Let them cool at least 20 minutes before gently transferring them to a cooling rack to continue cooling. Combine the lemon juice and soy milk in a small bowl and set aside to let it curdle. One question though, do you need to grind the flax seeds first? Then gently fold in the raspberries. These vegan muffins are perfect whether you are looking for a vegan breakfast muffin, vegan brunch, on the go snack, or even a dessert! These delicious vegan raspberry muffins, optionally drizzled with a vegan cream cheese frosting, are light and fluffy and bursting with delicious raspberry lemon flavors. One really important step you don’t want to miss when making these orange and raspberry muffins is to VERY gently fold in the jam. Once it was perfected, I really wished I could send a pan of these down to my parents. ★☆ If you purchase using these links, we may earn a small commission at no additional cost to you. Feel proud doesn’t it? ALL RIGHTS RESERVED, The Only Coleslaw Recipe You’ll Ever Need, Gingered Pear Coffee Cake with Streusel Topping, Sautéed Swiss Chard with Caramelized Onions, Almonds and Raisins, Tingle Your Tongue with These Blackberry Scones, The Behmor Brazen Plus Coffee Brewer: Get Pour Over Taste With Automatic Drip Convenience, Asparagus and Snow Pea Salad with Black-Eyed Peas. Occasional cheat days included. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. We occasionally link to goods offered by vendors to help the reader find relevant products. So glad you liked these Dahlia! They are the perfect morning pastry or a midday snack. Almond milk will often curdle but not as well. Serve immediately, or cool completely before storing. Magdalenas, yogurt cake… yum! Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray. Meanwhile, zest your lemon into a large mixing bowl, and then add the apple sauce and the now curdled milk and mix well. Sweet & Simple Vegan Raspberry Muffins. Keywords: vegan, muffin, raspberry, lemon, egg-free, dairy-free, Tag @foodal_blog on Instagram and hashtag it #EatFoodal. Some lumps are perfectly fine and you’ll have fluffier muffins that way. Add the melted coconut oil to the sugar/lemon mixture and whisk well. Here is more about what we do. If you don’t have unrefined coconut sugar, you may use brown sugar or date sugar instead. For Vegan Lemon Raspberry Muffins: I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs, coconut oil for the butter, and a non-dairy, coconut-based yogurt for the Greek yogurt. Doubled the recipe, used canola oil instead of coconut and they turned out great! How to Cook Meals for a Week: Get Ahead with Meal Prep, Kale and Eggs: Nutritious and Satisfying for Breakfast or Brunch, These look amazing! But these muffins are my favorite goodie right now, full of the season’s best fresh berries. Stir to combine. Line Muffin tin or cupcake tin with liners or cases. I love how easy these muffins are to throw together; I made a batch while prepping a quick sauce for tonight’s dinner (tofu-chili enchiladas – damn good, and resting happily in my belly as I type). I did it because the flavors were so darn good, and I knew there was an amazing recipe in there. (Mom, I think it’s time to go get a muffin pan!). Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. And maybe that’s confusing. FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. Learn how your comment data is processed. This post may contain affiliate links. Add the soy milk, vegan … The issue really comes to a head when you try to remove the muffins from the pan, and they just collapse due to the holes. This recipe makes about 10-12 raspberry muffins depending on the muffin cup or muffin tin you use. Otherwise you end up with a giant hole where the big uncooked fruit used to be, and the cooked fruit no longer fills this hole. ★☆ Preheat the oven to 350 degrees. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Scoop 1/3 cup of batter into muffins cups of a non-stick muffin tin. 1 Box Lehi Mills Plant-Based Raspberry Muffin Mix; 1 cup water; ¼ cup vegetable oil; 4 tbsp sugar; 4 tbsp flour; 1 tsp cinnamon; 2-3 tbsp shortening (Butter flavored Crisco works well!) Here is everything you need. Hi Leah – if you buy whole flax seeds then they will need to be ground first, then measured. Photos by Raquel Smith, © Ask the Experts, LLC. Do you love fresh summertime berries? Set aside. AJ didn’t mind at all, because muffins are one of his favorite things ever, right up there with ice cream and beer. Preheat oven to 180 degrees fan forced oven. Gather your ingredients, here’s what you’ll need. In another bowl, heavily whisk the sugar with oil. I love lemon and raspberry together . This may affect the overall texture of the muffin. (photos 11-12). I also got to hang out with my mom, sister, and one of my best friends, which was really great. Store in the refrigerator to keep them up to 1 week or you may freeze them in an air tight container or zip top bag for up to 2 months. Tip 1: Gently Fold the Raspberry Jam Into the Batter. Finally, add your fresh raspberries to the bowl and gently fold them in. Stir to combine. Bake for 22-25 minutes, until they are nice and golden on top, and a toothpick inserted into the center of one comes out clean. … And I want you to have the same happy experience of wonderfulness to have your homemade vegan muffins. Place the flours, oats, baking powder, baking soda, and salt in a medium bowl. Heat your oven to 400°F and grease a muffin tin. But still, these vegan raspberry muffins are everything and more. Preheat the oven to 375 degrees F and grab a nonstick muffin pan to fit 12 muffins. (photos 7-8), Divide your vegan raspberry muffin mixture among your 12 muffin tins and bake for 20-22 minutes, until a toothpick inserted in the middle, comes out clean. Made with easy, simple ingredients – you’ll love this allergy-friendly recipe. Extra fluffy food and get all the dry ingredients and mix until combined these down to parents... Just measure it out top each muffin with 2-3 berries, pressing them into. 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