Vegan Raspberry Muffins - The Big Sweet Tooth

If you're not vegan, these Vegan Raspberry Muffins are still a great treat for everyone. These moist, fluffy muffins are full of juicy raspberries and are hard to resist.

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup granulated sugar


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1 cup almond milk


• 1/3 cup vegetable oil


• 1 tsp vanilla extract


• 1 cup fresh raspberries

Instructions:

Preheat oven to 375F 190C

Grease muffin tin or line with paper liners

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt

In another bowl, mix almond milk, vegetable oil, and vanilla extract

Pour wet ingredients into dry ingredients

Mix until just combined

Do not overmix

Gently fold in raspberries

Spoon batter into prepared muffin tin, filling each about 2/3 full

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely