Vegan Raspberry Muffins [Oil Free]
User Reviews
5.0
12 reviews
Excellent
Vegan Raspberry Muffins [Oil Free]
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These vegan raspberry muffins strike a perfect balance of sweetness and tartness, boasting incredible moisture and irresistible flavour!
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Ingredients
- 1 cup soy milk
- 2 teaspoons lemon juice or apple cider vinegar
- 1 tablespoon lemon zest from approx. 1 large lemon
- ⅓ cup unsweetened applesauce
- 270 grams oat flour approx. 3 cups spooned + leveled
- ½ cup unrefined coconut sugar or brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 cups fresh raspberries
Optional Glaze
- ½ cup icing sugar
- 2 teaspoons lemon juice
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Instructions
- Preheat the oven to 375℉/190℃ and grab a muffin tray to fit 12 muffins. If you don't have a nonstick pan use paper liners or grease the tins.
- Combine the soy milk and lemon juice in a large bowl and set it aside for 5 minutes to thicken and curdle. (This makes vegan buttermilk.)
- Then add the lemon zest and applesauce to the bowl of curdled milk and mix.
- Next, add the flour, sugar, baking powder and soda. Mix until combined without overmixing. Then gently fold in the raspberries.
- Divide the batter between your 12 muffin cups and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 20 minutes before carefully transferring to a cooling rack. The muffins are delicate, so let them cool before transferring.
- If using the optional glaze, mix the sugar and lemon juice in a small bowl Once the muffins are completely cooled, drizzle them with the glaze and let them sit for a few minutes so the sugar hardens, and enjoy.
Equipments used:
Notes
- The muffins will keep in a sealed container at room temperature for 2-3 days, refrigerated for up to 1 week or frozen for up to 3 months.
- Inspired by my Lemon Blueberry Muffins.
- Weigh your flour using a kitchen scale for the most accurate results! Scooping flour from a bag will compact the flour, and could mean too much flour is being used which could result in a denser muffin.
- Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may lose its effectiveness.
- Let your muffins cool in their pan for at least 20 minutes before transferring to a cooling rack. These muffins are delicate when warm so give them time to cool to prevent breaking them.
- If using the optional glaze, ensure the muffins are completely cooled first and glaze them just before serving. Storing glazed muffins in a sealed container will cause the glaze to melt.
Nutrition Information
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Calories
131cal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Sodium
141mg
(6%)
Potassium
137mg
(4%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
49IU
(1%)
Vitamin C
5mg
(6%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131cal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 141mg | 6% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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