Raspberry Muffins
Prep. Time
20 minutes
Cook Time
25 minutes
Servings
15 muffins
Difficulty
Easy
Soy-Free, dairy-free, egg-free
Warm, golden, and bursting with vibrant raspberries, these plant-based muffins bring together simple ingredients and rich flavor in every bite. Lightly sweetened with maple syrup and apple sauce, and made tender with almond flour and yogurt, they strike the perfect balance between wholesome and indulgent.
This recipe is easy to follow and makes a great option for a quick breakfast, a snack on the go, or a cozy treat to share. It freezes really well, so we take a batch with us when we travel, especially when we go places where vegan meals are tricky. The key to success lies in gently folding the fresh raspberries into the batter to keep them intact, creating pockets of tart with juicy fruit throughout.
Preheat your oven, line your muffin tin, and let’s get baking!
Ingredients
Dry Ingredients
8.8oz (250g) all-purpose flour
3.5oz (100g) fine almond flour
1 tsp baking powder
3.5oz (100g) granulated sugar
1.7oz (50g) fresh raspberries
Wet Ingredients
1 cup protein-rich plant-based milk
2 tbsps plant-based yogurt
1/3 cup pure maple syrup
3 tbsps unrefined coconut oil
3 tbsps vegan butter
1 tsp vanilla extract
1 tbsp apple vinegar
1 pouch apple sauce (1/2 cup)
Instructions
Preheat the oven to 390F/185C.
Line muffins pan with muffin paper or silicone cups.
In a large mixing bowl, combine all the dry ingredients, except for the raspberries. Mix well.
In a separate mixing bowl, combine all the wet ingredients, and mix well.
Pour the wet mixture into the large bowl with the dry mixture, and sift until consistent and smooth.
Place the raspberries in the bowl and then gently and gradually 'fold' the batter to encompass the raspberries until spread evenly, more or less. The raspberries very easily break, so this folding approach will keep the fruit from completely falling apart. Immediately move to the next steps.
Pour the batter into each muffin cup, up to 3/4 of the cup's height or all the way to the top.
Immediately place the pans in the oven, and bake for 25 minutes or until golden on top.
Remove the muffins from the oven and let them cool on a cooling rack.
Notes
All-purpose flour can be replaced with spelt flour.
To make this nut-free - the almond flour can be replaced with more all-purpose flour or spelt flour.
Instead of pure maple syrup, add 1oz (30g) more of granulated sugar.
Instead of coconut oil, add the same amount of butter (6 tablespoons butter, total).
To make sure this is a soy-free recipe, choose a soy-free yogurt and milk.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.