These moist vegan raspberry muffins are a great snack to bring with you to school or to work.
Course Breakfast, Snack
Cuisine American
Keyword quick & easy, raspberries
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 12muffins
Ingredients
Wet ingredients
75g(⅓ cup)canola oil, or another light tasting vegetable oil
133g(⅔ cup)white granulated sugar
260g(1 cup)plant-based yogurt, I used riviera yogurt
1teaspoonvanilla extract
60g(¼ cup)plant-based milk
Dry ingredients
180g(1 ½ cup)unbleached all-purpose flour
16g(2 tbsp)cornstarch
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1 ¼ cupfresh raspberries cut in half, or whole frozen raspberries
Garnish
coarse sugar or pearl sugar, optional
Instructions
Preheat your oven at 350°F, or 180°C
In a large bowl, whisk together all the wet ingredients.
Sift together the flour, cornstarch, baking powder, baking soda and salt. Add the sifted dry ingredients to the wet ingredients and whisk until just incorporated. The batter will be thick.
Quickly fold the raspberries into the batter, trying not to overmix. Try to have the least amount of raspberry juice mixing in with the batter.
With an slightly heaping large ice-cream scoop, divide the batter equally into 12 paper-lined muffin tin. If using, sprinkle coarse sugar on top of each muffins.
Cook for 20 minutes, or until a toothpick inserted into the middle comes out clean.
Let the muffins cool for 5 minutes in the tin before placing on a wire rack to completly cool. Enjoy
Notes
Once cooled, store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 4 months.
If you can't find vegan yogurt, replace it with the same amount of soft tofu blended until smooth and 1 teaspoon of lemon juice.