Easy Vegan Raspberry Muffins [+VIDEO]
Soft, perfectly sweetened Vegan Raspberry Muffins with fresh raspberries in every bite and topped with a simple icing!
Servings 12 muffins
Equipment
Ingredients
- 1¾ cups all- purpose flour
- ¾ cups organic cane sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan butter melted
- ⅔ cups unsweetened almond milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- ⅓ cup unsweetened applesauce
- 1 cup fresh raspberries
Icing
- ½ cup organic powdered sugar
- 2 tsp unsweetened almond milk
Instructions
- Preheat oven to 400°
- Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk them together.1¾ cups all- purpose flour, ¾ cups organic cane sugar, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Add the melted vegan butter, almond milk, apple cider vinegar, vanilla extract and applesauce to the same bowl. Whisk to combine until batter is mostly smooth.½ cup vegan butter, ⅔ cups unsweetened almond milk, 2 tsp apple cider vinegar, 1 tsp vanilla extract, ⅓ cup unsweetened applesauce
- Gently stir in the fresh raspberries.1 cup fresh raspberries
- Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray the pan generously with neutral cooking oil or vegan butter), then add a fresh raspberry to the center of each muffin cup (optional).
- Transfer to the oven and bake for 18 minutes.
- While the muffins are baking, whisk together the ingredients for the icing. Set aside.½ cup organic powdered sugar, 2 tsp unsweetened almond milk
- Once the muffins are finished, set them aside and allow to cool completely.
- Once cooled, drizzle the icing over the muffins. Enjoy!