Vegan Raspberry Muffins
Delicious and easy to make Raspberry Muffins that come together in one bowl! Perfect for breakfast or snacking on!
Servings: 12 muffins
Calories: 264kcal
Ingredients
- 1 cup fresh or frozen raspberries
- 100 ml vegetable oil sunflower or rapeseed work well
- 250 g sugar
- 2 tablespoon milled linseed/flaxseed mixed with 6 tablespoon water
- 400 g plain (all purpose) flour can also use spelt or wholemeal flour
- 2 teaspoon baking powder
- 2 teaspoon vanilla
- 250 ml vegan milk
Instructions
- Preheat oven to 180°C / 350°F / Gas Mark 4, and place muffin cases in the muffin tin.
- Mix the sugar and oil together. Then add the milled linseed mixed with water. Add the vanilla and Combine well.100 ml vegetable oil, 250 g sugar, 2 tablespoon milled linseed/flaxseed, 2 teaspoon vanilla
- In a separate bowl, sift the flour, and baking powder.400 g plain (all purpose) flour, 2 teaspoon baking powder
- Bit by bit, add the vegan milk, and the flour mix, into the sugar, oil and linseed. Mixing as you go.250 ml vegan milk
- Add the raspberries1 cup fresh or frozen raspberries
- Bake for 20 mins or until a skewer comes out clean.
- Leave the muffins to cool for around 20 minutes in the tins, then transfer to a cooling rack.
- Keep the muffins in the fridge if they won’t be eaten within a couple of days.
Nutrition
Calories: 264kcal | Carbohydrates: 54g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 175mg | Potassium: 66mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg