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Raspberry Muffins
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Raspberry Muffins [Vegan]

Dairy Free

Vegan

These wholesome raspberry muffins are great to have at breakfast, before a workout or as a mid-day snack. Made with fresh raspberries, whole spelt flour, oats, olive oil, non-dairy Greek yogurt, mashed banana, coconut (or walnuts) and only 1/3 cup of cane sugar, they are nutritious and simple to make.

Ingredients You Need for Raspberry Muffins [Vegan]

For the Wet Ingredients:

1 large ripe spotted banana, mashed *(see notes)
1/2 cup (125 gr) non-dairy natural Greek yogurt
1/4 cup (60 ml) olive oil, extra virgin
1 teaspoon pure vanilla paste or extract
1 tablespoon apple cider vinegar
Add last: 1/3 cup (55 gr) Mascabado cane or coconut sugar

For the Dry Ingredients:

1 1/4 cup (163 gr) whole spelt flour
1 cup (120 gr) rolled oats, no sugar/ no additives added
1/2 cup (45 gr) desiccated unsweetened coconut or finely chopped walnuts/ pecans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup fresh or frozen raspberries (200g) * (see notes)

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How to Prepare Raspberry Muffins [Vegan]

Measure and prepare all ingredients.
Preheat oven to 190°C or 375°F.
In a medium bowl, add the banana and mash with a fork or masher. Add the yogurt, olive oil, vanilla and apple cider. Whisk until smooth.
Add the sugar and whisk until sugar dissolves. Set aside.
In a larger mixing bowl, add the flour, oats, coconut (or walnuts), baking powder, soda and salt. Mix well to combine.
Pour the wet batter into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Do not over-mix
Add the raspberries and gently fold them into the batter (OK if some berries get crushed).
Use an ice cream scoop or tablespoon to divide the batter equally among the muffin cups. Smooth out the tops with back of a small spoon.
Bake for 20-22 minutes on center rack in pre-heated oven.
Allow muffins to cool for 10 minutes in the pan. Then, remove and allow to cool completely on a wired rack. The muffins have to be completely cool before enjoying them.
Keep muffins stored in a big covered container with bottom lined with paper towel at room temperature or in refrigerator.
Enjoy!

Notes

For banana: Can also use frozen banana defrosted in microwave. With small bananas, add an extra half of one banana to make up. You should have a heaping 1/2 cup mashed banana. For raspberries: If using frozen, do not defrost them in microwave. Add them frozen to the batter.