Lemon Raspberry Vegan Muffins

Why you'll love it

These lemon raspberry vegan muffins are going to blow you away! They come together quickly in one bowl and are perfectly sweet and bursting with flavor!

What you'll need

White whole wheat flour, non-dairy milk, applesauce, maple syrup, salt, baking powder, baking soda, vanilla extract, lemon juice + zest, raspberries.

Dry

In a large mixing bowl add the dry ingredients and mix well to evenly distribute ingredients. Create a well in the center for the liquid ingredients.

1

Wet

Add the wet ingredients, except for the raspberries. Mix together until almost fully combined, a little dry flour is ok at this point.

2

Combine

Add the raspberries and fold in, mixing just until all flour is incorporated and raspberries have been evenly distributed throughout the batter.

3

Scoop

Using an ice cream scoop or large cookie scoop, disburse the batter evenly between muffin cups. Top with additional raspberries if desired.

4

Bake

Bake for 20-25 minutes until the muffins are slightly golden on top and a toothpick inserted into the center comes out clean.

5

Serve

Remove from oven and allow to cool for 10-15 minutes in the pan before removing. Can be served warm or at room temperature!

6

Enjoy!

They are fluffy and soft but made heartier with whole wheat flour so that they can make a healthy breakfast or snack!

More Vegan Muffin Recipes

Chocolate Chip Vegan Muffins

Vegan Blackberry Muffins