These vegan muffins (*dairy substitutions available) are perfect for a lazy weekend breakfast treat to go with a morning coffee.
Ingredients (5-6 muffins):
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
pinch of salt
½ teaspoon ground cinnamon
½ cup almond milk*
¼ cup maple syrup
¼ cup unsweetened applesauce
3 tablespoons almond butter
1 teaspoon vanilla extract
½ cup vegan white chocolate chips*
½ cup frozen raspberries
Utensils: x6 muffin tin (x8 will do) | small bowl | sieve | large bowl | spatulas
*dairy versions can be used
Directions:
Preheat oven to 350F.
Lightly grease a muffin tin with a very small amount of vegetable oil (or use muffin cases) then set aside — I usually only manage to make enough mixture for about 5 or 6 muffins, so keep that in mind!
In a small bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. Then sift the dry mixture into a large bowl – set aside.
In a small bowl, briefly mix together the almond milk, maple syrup, applesauce, almond butter and vanilla extract. Pour this wet mixture into the large bowl with the dry ingredients and stir until combined.
Stir in the white chocolate chips and then gently fold in the frozen raspberries.
When all ingredients are combined, evenly spoon the batter into each muffin cup until ¾ full.
Bake for 18-23 minutes or until golden brown and a toothpick comes out clean when inserted into the centre of a muffin.
Let the muffins cool in the tin for 10 minutes then take them out and enjoy!
These are best eaten on the day they are made, but they will keep for up to 2 days in an airtight container.
These look absolutely delicious and seem so easy to make! I’m going to have to give them a try. xx
El // Welsh Wanderer
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Thank you! Yes, they’re wonderfully easy to make and are so delicious!
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These look nice! I am definitely going to give them a go as I a) liked the oat bars so much I’ve made them twice and b) have leftover raspberries from that recipe! I am pleased to find a fellow raspberry fan 🙂
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That’s so great! I had the raspberries left over (I absolutely LOVE them) so wanted to find a way to use them up. If you try the muffins, I hope you enjoy them (so happy to hear you like the oat bars)!
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I love anything white chocolate and raspberry! The combination is divine and I even eat it raw.
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You’re so right, raspberries and white chocolate are such a great flavour combination!
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Do I love muffins – Yes. Do I like raspberries – Yes. Do I like white chocolate – Yes. Do I need to make these – YES!! Vegan or dairy, these sound absolutely delicious! I think we can buy pre-made apple sauce but usually make it fresh, next time my mum makes it, I might have to steal a portion to save for these!
Ellyn x | Life Of A Beauty Nerd
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I’m such a white chocolate and raspberry fan too! I used store-bought applesauce but freshly homemade would be amazing in this recipe too! Thanks for commenting!
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Yes! A baking post with the recipe at the top! Will definitely give this a try!
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Yes! I cannot stand having to endlessly scroll through a post to get to the actual recipe! I hope you enjoy the muffins when you make them!
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The muffins look delicious and the recipe is very easy to follow. I might have to try them out!
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They are so easy and really tasty so definitely give them a try!
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Do you think the muffins are sweet enough so they would work with dark chocolate?
And thank you so much for following – it made my evening:)
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I personally would love them with dark chocolate — if you give them a try, let me know how it goes!
And thank you for following too!
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