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Whole Wheat Vegan Raspberry Muffins

Perfectly soft whole wheat Vegan Raspberry Muffins are easily becoming one of my favorite recipes not just because they take about 30 minutes to make from start to finish but they are made in just one bowl!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American, dairy free, vegan
Keyword: healthy muffins, raspberry, raspberry muffins, valentine's day, vegan muffins, whole wheat
Servings: 6 muffins
Author: Ciarra Siller

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup organic cane sugar
  • 1 tsp baking powder
  • 1 pinch finely ground sea salt
  • 1/2 cup almond milk or non dairy milk of choice
  • 1/4 cup unsweetened applesauce
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla paste or extract
  • 1 tbsp lemon juice
  • zest form half a lemon
  • 1 cup raspberries
  • turbinado sugar for topping or any larger granulated sugar

Instructions

  • Preheat the oven to 400 F and prepare a muffin pan with 6 liners. In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Add in the milk, applesauce, coconut oil, vanila, jucie and zest and stil just until combined. It's okay if there's a couple streaks of dry spots. Gently fold in the raspberries.
  • Use a cookie scooper to drop 2-3 scoops of batter into each liner. They will be full and that's good for the muffin top! Top each one with turbinatdo sugar.
  • Bake them for 20-23 minutes and the tops are golden brown. Let cool for 10 minutes before serving. Enjoy!

Notes

Muffins will keep well if lightly covered at room temperature 2 days, 4 days in refrigerator and 2 months in the freezer.