Vegan Raspberry Muffins

raspberry white chocolate muffins on a plate

These vegan raspberry muffins are a sweet and tangy delight that is perfect for breakfast!

Print Recipe

Servings

Calories187kcal

Ingredients

Dry Mix

Wet Mix

1/2 Cup Sugar
1 tbs Lemon Juice
1/3 Cup Coconut Oil or Vegetable Oil
1 Cup Soy Milk or milk of choice*
1 tsp Vanilla

Add Ins

1 Cup Raspberries
1 square Vegan White Chocolate Optional

Instructions

Preheat oven to 350F
Cut the raspberries in half and chop the block of white chocolate, set aside
In a large bowl measure out the flour, baking powder, soda, and salt
Stir to combine
In another smaller bowl measure out the sugar, milk, lemon juice, oil, and vanilla
Mix well
Pour the liquide mixture into the large bowl with the dry mix, gently fold to mix
Add in Raspberries and white chocolate and mix to combine
Pour the muffin batter into an oiled muffin tin or pour them into paper muffin liners
Let sit for 10-15 minutes to help them fluff up
Bake in the oven for 20-25 Minutes or until you poke it with a tooth pick and it comes out clean in the center

Notes

*Use any high protein milk like soy milk, hemp milk, or pea milk for best results. A higher protein milk like soy milk will help the muffins rise better and give you a less dense result

Nutrition