Vegan Raspberry Almond Muffins
Hello & Happy Friday!!
If you haven’t noticed, I’ve been on a muffin kick! For the longest time I never did muffins as they can just be a complete miss when trying to create vegan versions. Once I found the right balance with ingredients, I’ve been on a mission to explore countless varieties, as they are just so easy and so good!
For myself I find muffins to be nostalgic. I ate them all the time growing up. Although they were the terrible instant mix kind, taking a bite out of a hot muffin with butter is like taking a walk down memory lane.
One of my favorite combos of all times is raspberry and almond. The flavors just blend seamlessly together and it’s perfect for any season. That being said, these vegan Raspberry Almond Muffins were a no brainer!
What’s fab about these muffins, is everything! It’s my staple EDS muffin recipes, buttery soft, easy, contain minimal ingredients, have aesthetic appeal, affordable, and are just game changing!
If you love a good staple muffin recipe that you can mix up the fruit with or simply love all things raspberry and almond, you have to try my recipe for vegan Raspberry Almond Muffins!
Why this recipe rocks:
No dairy or eggs
Perf for any season
Eat Drink Shrink
Yields 4-10 depending on size
10 minPrep Time
20 minCook Time
30 minTotal Time
5 based on 1 review(s)
- 1 1/2 cups all-purpose flour
- 1/2 cup cane sugar (additional for topping)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted (80 ml)
- 1 large banana, mashed
- 1/2 cup almond milk (120 ml)
- 1 1/2 teaspoons almond extract
- 1 cup raspberries
- 1/2 cup slivered almonds
- Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil, mashed banana, room temp almond milk and almond extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
- Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the fresh raspberries, and top with additional sugar cane and slivered almonds. (I used coarse sugar)
- Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. Allow to cool in the muffin tins, then enjoy!