Raspberry Muffins | Delicious Sweet Vegan muffin Recipes
Raspberry Muffins

Raspberry Muffins

Raspberry Muffins are a yummy way to make the most of raspberry season, frozen raspberries will work, but seasonal is always best.

INGREDIENTS:

20 mils egg replacer ( I used Bob’s red Mills egg replacer)
1/4 teaspoon baking soda
1 1/4 cup almond milk ( I used Califia Farms)
2 punnets of Raspberries.
2 cups whole meal flour
1/2 cup of shredded coconut
2 teaspoons baking powder
3/4 cup brown sugar
1 cup mashed bananas (approx.2-3 bananas)
1/4 cup olive oil
2 tablespoons of almond butter

TOOLS:

Small muffin tray
Muffin wraps

METHOD:

  1. Preheat oven to 180 degrees celsius.
  2. Add egg replacement and 1/4 teaspoon baking soda to unsweetened almond milk, whisk well, place to one side for the binding powers to kick in.
  3. Set aside 20 whole raspberries to decorate. Chop the rest of the fresh raspberries in half to fill up 1 cup.
  4. Combine dry ingredients, whole meal flour, brown sugar and baking powder.
  5. Mix well.
  6. Add shredded coconut and mix well.
  7. Mash bananas.
  8. Add Bananas dry mix – don’t stir in yet.
  9. For a second time whisk egg replacement, almond milk mix and add to dry mix.
  10. Mix all ingredients well to a batter.
  11. Combine 1/4 cup of olive oil and 2 tablespoons of almond butter into a heavy based pot or even a fry pan.
  12. Over a very low heat stir the almond butter so it melts into the oil ( I found the easiest way to mix the two oils was to use a flat edged knife, the almond butter is a little gritty once melted, which is fine as it still mixes well into the batter).
  13. The oils should only be warm, do not allow them to heat up too much, the process should take less than one minute.
  14. Now pour warm oils into batter mix really well.
  15. Fold 1 cup of raspberries gently (try not to break them up too much) and evenly through the mixture.
  16. Pour batter into muffin papers (makes 10)
  17. Decorate each muffin with two whole raspberries.
  18. Cook at 180 degrees celsius for 50-55 minutes ( Muffin tops should be brown once well cooked, if in doubt give them an extra minute or two)

 

Raspberry Muffins are bursting with a fresh tart raspberry flavour, for extra decadence natural coconut yoghurt does add to the flavour. These will keep a couple of days if stored in a cool place in an air tight container.

 

 

Recipe by Catherine Carr

 

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