Easy, Healthy and Delicious Raspberry Muffins (Easily Vegan)
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
1 12 Muffins
- Serves:
- 12
ingredients
- 1 cup whole wheat flour
- 1⁄2 teaspoon salt
- 2 tablespoons stevia
- 1 tablespoon baking powder
- 1⁄2 cup applesauce (Used -- Lucky Leaf Natural Apple Sauce)
- 1⁄2 cup almond milk (Unsweetened)
- 1⁄4 cup butter (Used -- Smart Balance Light Buttery Spread with Flax)
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 pint fresh raspberry
directions
- 1. Heat your oven to 350 Degrees.
- 2. Combine dry and wet ingredients
- 3. Mix until moist and fully combined (Sometimes the butter is hard to mix in so make sure it's mixed in fully before baking).
- 4. Use a non stick cooking spray or line your pan with baking cups.
- 5. Fill each cup to about 3/4 full.
- 6. Put in oven for about 40 minutes (I know it might seem like a long time, but time varies for different ovens and mine is older so it took a little longer).
- 7. When muffins have cooked fully or have gotten a nice golden brown top, pull from the oven an let it sit on a cool surface for 5-10 minutes.
- 8. Enjoy! A good tip is to top the muffins with a little sugar (regular or brown in the later stages of baking to add a nice crust) These also taste good with a little cream cheese.
- Note: Don't be surprised if these don't rise too high.
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