Vegan Raspberry Almond Muffins
Tart, sweet, and tender, these raspberry almond muffins are your new favorite berry recipe.
Servings 12
Calories 327kcal
Equipment
Ingredients
- 1 ¾ cups (210 grams) gluten-free all-purpose flour (or all-purpose flour)
- 1 ¾ cups (168 grams) almond flour
- 1 cup (200 grams) sugar
- 3 ½ teaspoons baking powder
- ¼ teaspoons salt
- ⅔ cup unsweetened soy milk (or preferred plant-based milk)
- ½ cup avocado oil (or preferred neutral/baking oil)
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest (zest of about 1 lemon)
- 1 teaspoon almond extract
- 1 ½ cups (~6 ounces) raspberries , fresh or frozen, 6-8 reserved for topping
Topping
- 3 Tablespoons sliced almonds
- ~6-8 reserved raspberries, torn into pieces
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin.*
- In a large mixing bowl, add the flours, sugar, baking powder, and salt. Use a long-stem fork or whisk to stir until well combined.
- Add the oil, milk, almond extract, lemon juice and zest, and stir again until a thick batter forms.
- Add the raspberries, reserving a small handful for topping, and stir them into the batter until evenly distributed, allowing the berries to break up into pieces.
- Scoop about ⅓ of a cup of batter into each of the lined muffin cups. The batter should nearly fill each muffin cup.
- Top each muffin with a few pieces of raspberries and several almond slices.
- Bake the muffins at 425°F (220°C) for 7 minutes, then decrease the temperature to 350°F (175°C) for 25-27 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean (may need to bake an additional 5-10 minutes for frozen raspberries).
- When the muffins have finished baking, remove them from the oven and allow to cool for at least 20 minutes before removing them from the muffin pan to enjoy.
- Store leftover muffins in a bread bag or under a tea towel for 1-3 days. They will also keep in an airtight container in the freezer for up to 3 months.
Notes
*Do not skip muffin liners for this very tender muffin recipe!
Flours and sugar are best measured by weight using a food scale. If you don't have a scale, use cup measurement by scooping the flour into the cup and using the back of a butter knife to scrape along the top to level it off without packing down the flour.
Nutrition facts may vary based on substitutions and brands used.
Nutrition
Serving: 1 muffin | Calories: 327kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 238mg | Potassium: 73mg | Fiber: 4g | Sugar: 18g | Vitamin C: 2mg | Calcium: 234mg | Iron: 2mg
